Ingredients for 4 people:

- 350 gr. of Nero Beppino Rice

- 500 gr. of mussels

- 500 gr. of clams

- 12 shrimp tails

- 2 spring onions

- Red chili pepper

- 8 cherry tomatoes

- Parsley

- White wine

- Extra Virgin Olive Oil

  • - Salt


Salt water and starting from cold water pour the Nero Beppino Rice. Put the pot on the stove and when start to boil cook the rice for 50-60 minutes. Put the mussels and the clams in a covered pan without water over a high heat so that they open up; remove the shellfish from their shells, leaving a few, though, to use for decoration. Shell the shrimps cut them in half. Finely chop the spring onions and brown them with some olive oil. Add salt, parsley and the chili pepper. Brand with white wine. Cut in half the cherry tomatoes and join them to the sauteed vegetables. Cook all for 5 minutes, so add shrimp tails. Once they start to colour add mussel and clams. Meanwhile drain the Nero Beppino Rice and pour it in the pan, continue stirring for another 5 minutes. At this point arrange the risotto in a serving tray and decorate it with some seafood.


Mamma Rosetta