Risotto ai frutti di mare

Method

1. 1 Soak clams and mussels to remove sand, steam them for 5 minutes until they open, then strain the liquid to use as broth.
2. 2 Clean the shrimp and squid. Slice the squid into rings, stir-fry separately with garlic for 2 minutes, then set aside in a bowl.
3. 3 Sauté chopped onions in olive oil for 4 minutes, then add the rice and stir for 2 minutes until the rice grains are browned.
4. 4 Pour in the white wine, stir until the liquid evaporates, then ladle in the seafood broth, stirring continuously for 18 minutes.
5. 5 When the rice is cooked through, add all the seafood and stir-fry for 2 minutes.
6. 6 Turn off the heat, drizzle with olive oil, sprinkle with parsley, and let it rest for 2 minutes before serving.

With an appliance

• Microwave 42 min

  Replace step 4: put the rice and seafood broth into a large bowl, cover loosely and microwave at 800W for 15 minutes, stirring at the 8th minute; reduce the cooking time to about 3 minutes and skip almost all the ladlefuls; the rice will still be soft on the outside but still firm in the core.