Seafood risotto

Instructions

1. Step 1

   Cut the onion into small cubes and sauté in a pan with a little sesame oil, add the rice and sauté for approx. 2 minutes, then deglaze with white wine, gradually pour in the stock and stir well from time to time.

2. Step 2

   The cooking time depends on the type of rice.

3. Step 3

   After about 20 minutes, add the garlic, bay leaf and cinnamon stick and continue to simmer.

4. Step 4

   The risotto should have a nice sloppy consistency at the end.

5. Step 5

   Before serving, add the olive oil and Parmesan to the pan and stir well. Season with a little pepper.

6. Step 6

   Preheat the oven to 180 degrees.

7. Step 7

   First, fry the mussels in a very hot pan until they start to open.

8. Step 8

   When the mussels are about 1 cm open, place them in an oven dish and repeat the process with the clams.

9. Step 9

   Finely dice the pomodori pelati, cut the spring onion into thin slices and place in the oven dish with the ginger, leave in the oven for approx. 6 minutes.

10. Step 10

    Chop the parsley and add to the mussels with a nice dash of olive oil.

11. Step 11

    Season with ground pepper and coriander and stir in well.

12. Step 12

    Separate the head of the calamari from the body and remove the remaining contents from the body with two fingers.

13. Step 13

    Remove the skin and wash well.

14. Step 14

    Cut the arms off the rest of the head, removing the mouth parts and wash them.

15. Step 15

    Place in a sieve to drain. Cut the bodies of the calamari into rings approx. 2 cm thick and fry briefly in a hot pan with a little sesame oil.

16. Step 16

    Remove the pan from the heat and leave to stand.

17. Step 17

    Arrange everything together on a plate.