Seafood risotto

Name: Seafood risotto
Ingredients: 320 g of Carnaroli rice; 1 kg of razor clams; 500 g of clams; cress parsley; 300 g of shrimp; 2 garlic cloves; shrimp bisque, as needed; 300 g of lobster; extra virgin olive oil, as needed; 70 g of cold butter; salt, as needed; 1 chili pepper; 90 g of white wine; black pepper, as needed; 350 g of octopus

Risotto, prawn, venus clam and razor clam.

This is a recipe from chef Pasquale Carfora of Restaurant Aroma - Italian Fine Dining, Vaassen.

Ingredients

320gof Carnaroli rice

1kgof razor clams

500gof clams

cress parsley

300gof shrimp

2garlic cloves

shrimp bisque, as needed

300gof lobster

extra virgin olive oil, as needed

70gof cold butter

salt, as needed

1chili pepper

90gof white wine

black pepper, as needed

350gof octopus

Preparation

To prepare the seafood risotto, start by cleaning all the mollusks and crustaceans. Remember to discard razor clams and clams if they are already open or broken.
Leave the clams to soak in water with salt for a couple of hours

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