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 how to prepare risotto alla pescatora

Back to the ingredients table

PREPARATION: step-by-step photographed recipe

begin by rinsing well the octopuses, removing  beck and intestines


put them into a pot with a laurel leaf and the juice of half lemon
add water and boil half an hour at low heat
drain the octopuses
cut rather thin

put blue mussels and Venus clams in water for some hours for cleansing

cleanse and de beard the blue mussels

in two separated pots make the blue mussels and Venus clams open. In the pot with blue mussels put 1 tablespoon of olive oil and cover. Cook at high heat  until opened (4/5 minutes)
In the pot with Venus clams put 1 pinch parsley cover and make them opened, it takes about  3 minutes
shell the prawn tails and keep them apart, with the sliced and cleansed flying squids

in the meantime boil the cuttlefish in the fish broth/stock, which you have added the broth from the blue mussels  to

cut to strips

now we can begin with risotto

put olive oil in a pan and add chopped garlic

add rice
sprinkle with white wine at high heat and let the wine evaporate completly
add the fish broth/stock, a little at time, and boil the  rice 15 minutes
high the heat and add the fishes
add a tablespoon of chopped parsley
add a little of lemon peel
serve immediately with white aromatic wine

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