Risotto alla pescatora

Method

1. 1 Soak the clams for 2 hours to remove the sand; peel the shrimp, keeping the heads and shells.
2. 2 Roast the shrimp heads and shells, then simmer for 20 minutes to make the broth; this is the base flavor of the whole dish.
3. 3 Open the clams with white wine, remove the meat, and strain the clam juice into the shrimp broth.
4. 4 Toast the rice with garlic and olive oil, then add hot broth ladleful by ladleful, stirring constantly for 16 minutes.
5. 5 Add all the seafood at the last 2 minutes, whisk with olive oil and sprinkle with parsley, without using cheese.

With an appliance

• Pressure cooker 45 min

  Replace step 2: roast the shrimp heads and shells as before, then simmer with water under high pressure for 6 minutes, quickly release the pressure, and strain the broth; keep step 4 the same and only add the seafood in the last 2 minutes of step 5.