- 250 grams Calamari (ready to cook)
- mussels and clam (250 grams each)
- 200 grams carrots
- 100 grams Leeks
- 1 shallot
- 1 garlic clove
- 2 tablespoons olive oil
- 250 grams Arborio rice
- 1 pinch Saffron
- 150 milliliters white wine
- 600 milliliters jarred fish stock
- 8 trimmed, skinless shrimp
- 50 grams butter
- 2 tomatoes
- ½ bunch parsley
- Lemon peel
Rinse the squid and cut into thin rings. Rinse the mussels and clams under running water. Peel and dice the carrot. Rinse and dice the leeks. Peel the shallot and garlic and finely chop. Rinse the tomatoes. Remove the seeds and chop the tomatoes. Chop the parsley.
Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat the oil in a heavy saucepan and sauté shallots and garlic until translucent. Add the carrots and leeks and saute 2 more minutes. Stir in the rice. Stir in the saffron. Add white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner for 10 minutes.
Stir in the squid, clams, mussels and diced tomatoes and cook for another 10 minutes, stirring frequently, until the seafood is cooked and the rice is al dente.
Heat half the butter in another pan and cook the shrimp quickly. Season with salt and pepper.
Add the shrimp, parsley, lemon zest and remaining butter to the risotto. Season with salt and pepper. Arrange on plates and serve.