
Seafood Risotto

Ingredients (14)
- 2 1/2 cups of vegetable stock
- 1/3 cup extra virgin olive oil
- 3 tablespoons butter
- ½ cup of ground onion
- 1 1/3 cups Carnaroli rice
- 1/2 cup dry white wine
- 1/2 cup peeled, crushed, and seeded tomatoes
- 1/2 cup chopped parsley
- 1/2 teaspoon chopped garlic
- 8 small vongole clams
- 8 blue mussels, scrubbed and debearded
- 100 grams of squid rings
- 4 scallops Roe
- 1/2 cup freshly grated cheese
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