Risotto ai frutti di mare

• Risotto (ref B13) – 300 g
• Scampi Crema-sauce (ref. H9) – 1 tbsp
• Arrabiata sauce (H10) – 1/2 tbsp
• Vongole – 7 pcs
• Mussels – 5 pcs
• Scampi (peeled, deveined) – 3 pcs
• Chopped shallots – 1/2 tbsp
• Chopped flat-leaf parsley – 1/2 tbsp
• Olive oil – 1/2 tbsp
• Leaf of flat-leaf parsley (garnish) – 3 leaves

1. Prepare the Vongole, mussels and scampi in a pan with olive oil and the chopped shallot. Once ready, keep the seafood warm.
2. Add the risotto to the pan, stirring constantly.
3. Add the sauces and the flat-leaf parsley to this preparation.
4. Arrange the risotto on a warm dish, arrange the seafood and garnish with a few flat-leaf parsley leaves.

Preparation in cold line
Follow the instructions as above and let everything cool down before filling trays.

For large volumes, we recommend cooking the seafood in the steamer, as well as the risotto (1 kg, 150°C with 50% steam for 10 min.). Once the risotto is out of the steamer, add the sauces, chopped flat-leaf parsley and shallots. Let it cool down before filling trays. Once in trays, lightly oil the top of the risotto with a brush for the shine. Decorate with seafood.