Recipe for 4 people
Carnaroli rice 250 gr
White wine 1 dL
Shrimps 16/20 300 gr
Clams 500 gr
Onion 30 gr
Fresh garlic one clove
Curly parsley 10 gr
Extra virgin olive oil 1 dL
Lemon jus ( few drops )
Cherry tomatoes 20 pieces
Bake the cherry tomatoes in oven at 120° for 1 hour and 20 minutes , once ready keep them on the side for as “last touch “for your risotto
In a sauce pan add a touch of extra virgin olive oil and the garlic clove just a bit pressed cook until a bit golden color add the clams and glass of white wine and cover with lid , continue cooking for three minutes until the clams are open . Take out from fire and separate from the stock .
Peel the shrimps and cook in a pan with just a touch of olive oil for about 3 minutes . Once ready keep in the side .
Gently cook the chopped onion until soft in the extra virgin olive oil .Add the rice and cook for an other 4 minutes when you touch the rice and it’s warm you can complete the first fase adding the white wine .
Once the alcol has evaporated you can start to add the clam’s stock and still water and mix once a while (there is not need to keep mixing it you can leave the stain steel spoon inside and do not worries won’t stick it )
Once the rice is cooked ( approximately twenty minutes) take out from the fire and add the extra virgin olive oil , the few drops of lemon and mix with a kitchen spoon in order to create the “softness ” , garnish with the clams , shrimps , dried tomatoes and the curly parsley . Buon appetito