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
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
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.