Ingredients
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6 medium size Prawns from one of the Blue Island Fish Markets
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300 g Calamari, cut into rings, from one of the Blue Island Fish Markets
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200 g Mussels from one of the Blue Island Fish Markets
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200 g Arborio rice
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1 litre vegetable or fish stock
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Saffron
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1 large onion, finely chopped
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4 tablespoons olive oil
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100 g unsalted butter
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100 g Parmesan cheese, grated
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Salt
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Ground black pepper
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1/3 bunch parsley, finely chopped
Instructions
Heat the stock along with the saffron in a saucepan. Heat a tablespoon of olive oil in a frying pan over a high heat. Cook the mussels first, then the other seafood for about a minute on each side, until golden brown. Take the seafood out of the frying pan to avoid them getting over-cooked.
Then, put a spoonful of olive oil in a frying pan to heat up and add the onion. Cook until golden brown. Then add the rice and stir for a while. Slowly add a ladleful of broth every minute.
When the risotto starts to cook add the seafood, Parmesan, butter and parsley.
Season to taste with salt and pepper.
Bon appétit!
