200g fresh squid
175g of shrimp tails
500g of mussels
500g of small vongole (clams)
400g of arborio rice
1 stalk of celery, finely chopped
1 carrot, finely chopped
1 bunch of parsley
1 glass of white wine
1 spring onion, sliced
2 cloves of crushed garlic
1 red chilli, finely chopped
1 knob of butter
salt and pepper
3 tablespoons extra virgin olive oil
1. Begin by cleaning the shellfish – remove the ‘beards’ and scrape off the barnacles.
2. Peel the shrimps and de-vein them. Keep to one side.
3. Clean the squid and remove transparent cartilage. Remove the skin, cut the tentacles from the head below the eyes and throw away the head. Slice the body into rings and remove any beak from the centre. Keep to one side.
4. Put the mussels and clams into a large pot – cover with fresh water and cook on a high heat until the shells open. Take off the heat and discard shells (leave some intact for decoration). Strain the liquid from the pan and save it to cook the rice. (You will need about 750ml)
5. In another pot put 4-5 tablespoons of olive oil, add 2 cloves of crushed garlic, the diced carrot, chilli pepper, celery and half the spring onion. (Keep the other half of the onion to flavour the rice).
6. Simmer on a low heat for 10-15 minutes
7. Add the squid and cook for 2-3 minutes on a slightly higher heat.
8. Add half a glass of white wine and add the shrimps and mix together for a minute.
9. Take off the heat and add half the parsley, plus salt and pepper, then put to one side.
10. In a large pan put the olive oil and the rest of the spring onion – chopped. Sauté until the onion is very lightly coloured. Add the rice and sauté again for one or two minutes until the rice is totally coated – and boiling hot
11. Now it’s ready to receive the rest of the wine. Pour it in and continue to stir until it has evaporated. Then add the previously strained liquid that the mussels and clams were cooked in (c.750 ml) – a ladle at a time – stirring constantly.
12. A few minutes before the risotto is ready, add the shrimp, squid, shelled mussels and clams. Stir through.
13. Remove from the heat, add a knob of butter, and adjust the seasoning. Sprinkle with rest of parsley and decorate with the mussels and clams which are still in their shells.
"Risotto is an absolute staple in northern Italy, and Venice puts its stamp on it with seafood"