What you need
- [ ] 1kg vongole
- [ ] 250g shrimps
- [ ] 2 fillets red mullet
- [ ] 1 whole lobster cooked and cut in quarters
- [ ] 1 litre fish stock
- [ ] 200g Riso Gallo risotto rice
- [ ] 2tsp chopped parsley
- [ ] 3 tbls tomato passata
- [ ] 1 glass white wine
- [ ] 1 small red onion finely chopped
- [ ] 1 stick celery
- [ ] 1 glove garlic
Proposed by: Theo Randall
How to prepare:
Open vongole in a large pan with 1 clove sliced garlic, 1 tsp parsley, 1/2 glass white wine. In a large saucepan heat olive oil and fry onion and celery until soft.
Add rice and cook for 5 minutes. Add white wine stirring constantly; ladle by ladle add hot fish stock.
While risotto is cooking and almost ready, add brown shrimps, red mullet and lobster. Add tomato passata, parsley, seasoning and a dash of olive oil.
Stir thoroughly until emulsified.
Serve in soup bowls.