Saffron Rice with Seafood

Method

To prepare the saffron risotto with seafood, start by cleaning the mollusks: place the clams or lupini to purge for a couple of hours in salted water, then clean the mussels carefully and pull off the byssus.

Cook the mollusks: place a clove of garlic in a pan with a little Extra Virgin Olive Oil Delicato, turn on the heat and place the mussels in the pan with the lid on. After one minute, add the clams and leave them for 2/3 minutes to open.

Filter the liquid and put it to one side. When the mollusks are warm, start removing the shells, keeping a few with the shells on for decoration.

For the rice: place a casserole dish on the hob, add a little Extra Virgin Olive Oil Delicato, toast the rice for a few minutes and add salt to taste. When the rice is nicely toasted, start cooking it by adding a few ladlefuls of hot water and a ladleful of the water the mussels and clams were cooked in. Cook the rice for about 15 minutes, mixing well.

Switch off the heat and add a little more oil for a creamy consistency. Plate your saffron risotto with the mollusks in their shells in the center. Add the salmon roe, pepper and a little chili-infused evo for a spicy touch!