Risotto with cockles and shrimps

Servings: 4
Preparation time: 30-40 minutes
Active time: 25-30 minutes
Total time: 55-70 minutes
Ingredients

1/4 cup extra virgin olive oil plus 1 tbsp butter

60 gr onions, very finely cut

2 small zucchinis finely cut

80 gr octopus, boiled and chopped into small pieces

4 shrimps - cleaned

4-6 cockles

120 ml white wine

1 tablespoon of tartufo cream

1 stick vanilla or 3-4 s of vanilla syrup

lemon peel grated

vegetable or fish stock kept warm 

200 gr Arborio rice

butter, a small piece for the end of cooking

Procedure

In a large saucepan over moderately low heat, warm the olive oil, add the butter and the onion, and sauté, stirring occasionally, until tender about 5 minutes. Add the rice and toast lightly for a minute without letting the rice or onion change color.  

 

Add the wine and cook until almost completely absorbed. Add the zucchini, most of the stock and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.

Add the octopus, shrimps and cockles and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the broth, add as much more it needs.  
Remove the risotto from the heat and add the tartufo cream, lemon peel, vanilla stick, salt and freshly ground pepper and the remaining butter.
Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper, and serve immediately.


 

 

Tips
Some of you might want to add a bit of Parmigiano-Reggiano before serving.