Risotto di mare 2

02268 SEA RISOTTO INGREDIENTS for 4 PEOPLE 300 g semi-fine rice Arborio, 750 g of vegetable broth, 400 g of prawns and scampi, 500 g of cleaned mussels and clams, 2 cloves of garlic, a glass of white wine, 3 ripe tomatoes, 3 tablespoons extra-virgin olive oil, 2 tablespoons parsley and chopped basil, salt and chili.

The night before, wash the clams and emerge them in salt water overnight, so that lost sand residue inside the shell.

Wash the tomatoes, remove the Peel, remove the water and cut into chunks; keep them aside in a bowl and cover with plastic wrap.

Rinse the clams; wash and clean the mussels, removing their barbettes of the valve.

Put the mussels in a saucepan capable, cover and place over heat until complete opening of shells.

To remove the valve, others simply leave open.

In a saucepan heat 2 tablespoons of olive oil and sauté the garlic, peeled and crushed.

Add the rice, let ben toast and stir; remove the garlic, pour the white wine and let evaporate.

Then add the tomato pieces, mix and pour the vegetable broth several times in the rest of the cooking.

Add salt, season with pepper and continue cooking for about 15 minutes.

A few minutes before the end of cooking, add the prawns and Norway lobsters, Cook for another 2 minutes, add the remaining oil, and chopped herbs.

Stir and serve.