Seafood risotto

INGREDIENTS

• 1 cup of Well Concentrated Rich Fish Stock
• 160 g Carnaroli rice
• 75 g mixed fresh or frozen fish
• 50 g shrimps
• 50 g prawns
• 50 g mussels
• 50 g clams
• 500 ml water
• 50 ml white wine
• 2-3 spoons of extra virgin olive oil
• 1 clove of garlic
• 1 spoon of chopped parsley
• Ground black pepper to taste
• 2-3 knobs of butter

PROCEDURE

Crush the whole garlic clove and lightly brown in a pan with the extra virgin olive oil. Add all the fish and lightly brown it for a few minutes until it is tender. Then increase the heat, add the wine and evaporate it. Remove the garlic clove and add the contents of the cup of Well Concentrated Rich Fish Stock, simmer on a low heat for a couple of minutes. Toast the rice for a few minutes and gradually add the hot water mixing from time to time until it has cooked (about 17-18 minutes). Leave to rest with the knobs of butter, then add the parsley and pepper. Serve piping hot.