Risotto of the sea and the garden
Instructions
Rinse well and let them drain clams in salted water for 5-6 hours.
Please open the clams to lively heat in a saucepan and then liberatele from the valve; keep a glass of water emitted by molluscs and filter it.
Heat the oil with the garlic, add the rice and toast for a few minutes.
Wet with wine and let evaporate.
Start adding the broth a little at a time, alternating with warm water clams.
Half-cooked shelled shrimp and Add clams.
Add the zucchini julienne-cut and shredded courgette flowers.
Bring to boiling.
Dull flame add butter, stir and serve with a sprinkling of chopped fresh parsley.
Ingredients and dosing for 4 persons
- 200 g of rice
- 20 headless shrimp (or shrimp)
- 300 g of clams
- 8 zucchini novelle
- 6 pumpkin flowers
- 1 teaspoon of chopped parsley
- Broth
- 1/2 cup of white wine (or sparkling wine)
- 1 clove of garlic
- 1 walnut butter
- 3 tablespoons of olive oil