Seafood Risotto

Method

1. Clean and cut one calamari.
2. In a pan with extra virgin olive oil, brown the calamari for 4-5 minutes until lightly browned. Remove and set aside.
3. In the same pan, add a garlic clove, then add the mixed seafood and scampi (cut in half and deveined).
4. Shell the seafood, keeping some for decoration. Filter the released juices.
5. Toast the rice in a dry pan until it is hot to the touch. Deglaze with white wine.
6. Continue cooking with hot fish broth.
7. Halfway through cooking, add the reserved calamari and some of the seafood juice.
8. Add a little fresh tomato fillet for color.
9. Near the end of cooking, add the shelled seafood.
10. Remove from heat, add raw red shrimp (Gambero Rosso) so that the residual heat cooks them slightly.
11. Finish with a drizzle of extra virgin olive oil to obtain a creamy consistency.
12. Serve hot.