12 Minutes

calamari (with or without tentacles), 2 bl – cut ¼ inch strips
sea scallops, 12 large – cut in half
shrimps, 18 jumbo or 30 medium size
clams little neck, 30 pieces
mussels, 30 pieces
peeled and finely chopped garlic, 3 cloves
extra virgin olive oil, 4 tbsp
Italian chopped parsley, 1 tbsp
chopped fresh basil, 1 tbsp
fresh ground black pepper

For the risotto:
carnaroli rice, 16 oz
peeled and chopped white onion, 1 small
unsalted butter, 2 tbsp
extra virgin olive oil, 3 tbsp
white wine, 1 cup
water, 2 cups
clams juice, 16 oz
saffron (option), a pinch of
heavy cream (option), 1/2 cup
lemon juice (option), 1/2 tbsp


Combine 2 cups of water, saffron and clam juice in a medium saucepan. Bring to simmer. Keep warm over low heat. Heat 3 tablespoons of oil in heavy large saucepan over medium heat. Add onion; sauté until light golden, for about 4 minutes. Add rice; sauté 2 minutes. Add wine; stir until liquid is absorbed, for about 2 minutes. Add 1 cup of clam juice mixture to rice. Simmer until the liquid is absorbed, stirring often. Continue adding clam juice mixture by 1/2 cup full until the rice is tender but still slightly firm in center and the mixture is creamy, simmering until liquid is absorbed before each addition.
In the end add butter and heavy cream, stir nicely. Heat 4 tablespoons of oil in a heavy large skillet over medium-high heat. Add garlic sauté until light golden and add calamari, scallops, mussels, clams and shrimp: sauté until shrimps and scallops are opaque in the center, for about 6 minutes. Mix seafood and rice. Cook 3 minutes longer. Remove risotto from heat and season to taste with salt and pepper. Stir in lemon juice, chopped basil and parsley. Buon appetito!

Thanks to: Food Art