Seafood risotto

A recipe for friends of mussels and calamari.

Ingredients

• 500 g risotto rice
• 1 white onion
• 0.25 l white wine
• 2 l vegetable stock
• 1 clove of garlic
• 1 bay leaf
• 1 Stück cinnamon stick approx. 4 cm
• 2 Handvoll of parmesan
• 3 EL olive oil
• sesame oil
• pepper
• 16 Stück of calamari
• some rosemary
• sesame oil
• 500 g clams
• 500 g mussels, cleaned
• 500 g pomodori pelati
• 2 Scheibe(n) of ginger
• 4 Stück of spring onion
• ground long-tail pepper
• coriander from the mill
• olive oil

Steps

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. The cooking time depends on the type of rice.
3. After about 20 minutes, add the garlic, bay leaf and cinnamon stick and continue to simmer.
4. The risotto should have a nice sloppy consistency at the end.
5. Before serving, add the olive oil and Parmesan to the pan and stir well. Season with a little pepper.
6. Preheat the oven to 180 degrees.
7. First, fry the mussels in a very hot pan until they start to open.
8. When the mussels are about 1 cm open, place them in an oven dish and repeat the process with the clams.
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. Chop the parsley and add to the mussels with a nice dash of olive oil.
11. Season with ground pepper and coriander and stir in well.
12. Separate the head of the calamari from the body and remove the remaining contents from the body with two fingers.
13. Remove the skin and wash well.
14. Cut the arms off the rest of the head, removing the mouth parts and wash them.
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. Remove the pan from the heat and leave to stand.
17. Arrange everything together on a plate.