500g arborio rice
1 lt vegetable stock
1 onion, chopped
20 cl of white wine
40g grated parmesan
4 slices of grilled zucchini
80 g of dried tomato
8 pieces of squid
A few leaves of parsley
A few coriander leaves
Salt and pepper
Bouquet garni (thyme, celery, bay leaf, parsley)
Fry the shrimp carcasses in a little butter and add the bouquet garni and tomatoes.
Season and deglaze with the wine. Add 50 ml water and boil for 30 minutes until you obtain the equivalent of a cup of broth.
Puree the mixture in a blender, then pass through a sieve.
Pour the olive oil, the chopped onion and rice in a pan. The rice grains will be covered by the oil and take a translucent shade. Deglaze with the white wine and leave to evaporate while stirring.
Pour the broth gradually vegetables in the mix with a ladle.
Chef's tip: Whenever the previous ladle is absorbed, add the next one, and do not stop stirring ... Taste occasionally to check the the cooking state. Season to taste
When rice is cooked, turn off the heat and add in the parmesan and half of the seafood sauce.
Cook the seafood over high heat in some hazelnut oil. Season and mix them with a little seafood sauce
Place the risotto on grilled zucchini and dried tomato, then cap with seafood and mussels
Pour a little seafood sauce over the risotto, garnish with parsley, coriander leaves and drizzle with hazelnut oil net.