Risotto with Shellfish

Prep. Time: 60 minutes    Difficulty: High

Makes 4 servings  

Ingredients: -500 gr. of rice -1/2 litre of vegetable broth -50 gr. of butter -1/2 onion -300 gr. of clams -500 gr. of mussels -300 gr. of lobster skinless -500 gr. of peeled tomatoes -4 cloves of garlic.

Directions: To prepare two casseroles, put in every one 3 spoons of oil and two cloves of garlic. Wash the mussels in salt-water with the clams. In the meantime in one of the two casseroles brown the garlic. Add the clams and the mussels and steam until all have opened. Add a part of the wine and evaporate. Remove the shell from clams and mussels, and filter their broth. In the meantime cut the squid in small pieces and in the other casserole add the peeled tomatoes and the lobster, cook over a low flame for 15 minutes. In the meantime, cook the rice adding little by little broth. Add clams, mussels and their broth, pepper, salt and cook over a low flame for others 15 minutes. In the third casserole saute onion in butter, add other wine. Add the rice. After some minutes add the sauce and continue the baking. Flavoured with the chopped parsley.