- 1.2 litres fish stock
- 320 g arborio rice
- 400 g mussels cooked with 100 ml wine
- 120 g onion, chopped
- 100 g prawns
- 100 g scallops
- 100 g squid, cut small
- 50 ml dry white wine
- 5 garlic cloves, crushed, chopped
- 30 ml olive oil
- 20 g butter, for frying and dressing
- 5 g peperoncino
- 1 tbsp cilantro / parsley
Add mussel liquid to fish stock.
Sauté garlic and onion in butter and oil in a deep, wide frying pan over a low heat, about ten minutes.
Increase heat to high, coat rice, toast for three minutes, stirring constantly.
Pour in the wine and allow to evaporate, decrease heat to medium, add a ladleful of the hot stock, simmer and stir until the liquid is absorbed.
Repeat until rice is creamy but not cooked through, about 15 minutes.
There should be some liquid floating on the surface of the rice.
Stir the prawns, scallops and squid into the rice.
Turn heat to low.
Lay the cooked mussels on top of the rice.
Complete with butter, cilantro or parsley and peperoncino.