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Marinara risotto

Main dish



50 min

4 servings


20 oz Arborio or Carnaroli rice
16 oz of CIRIO Pelati
1 white onion
1 liter of white wine
4 oz of fresh squid
2 pieces of pre-cooked octopus tentacles - optional
4 oz  of shelled mussels
4 oz of fresh shrimp

1 celery celery
1 carrot
1 bunch of parsley
1 piece of ginger
2 pieces of lime
2 pieces of lemon
4 tablespoons olive oil


  1. Pre-prepared vegetable soup.
  2. In a pot, put the olive oil, add the garlic and chopped parsley and let it fry..
  3. Remove the peeled Cirio peeled tomatoes, cut them and season them with salt.
  4. Pour the mussels into the pot over the parsley and let it fry with garlic.
  5. Add salt and pepper, white wine and mix. Cover the pot with a lid.
  6. We clean and cut the squid.
  7. Cut the pre-cooked octopus.
  8. Clean the fresh shrimp (remove the shell, cut off the head)
  9. In a hot oil pan, toss the squid, a little mussel soup and let fry.
  10. In another pan with a little olive oil, put the shrimp, a little lime peel and add white wine, salt, pepper.
  11. Meanwhile, clean the ginger and the garlic.
  12. Pour the shrimp over the squid. Add the peeled Cirio tomatoes, octopus, ginger and garlic and simmer together for a few minutes.
  13. Separately, put the rice in a pan and fry on low heat for 2 minutes.
  14. Add the vegetable soup and cook the rice for about 18 minutes. It should be tasted from time to time.
  15. After 15 minutes of boiling, add the seafood and mix continuously to incorporate the flavors. The risotto should come out creamy.
  16. Add ginger, chopped parsley and lime peel.
  17. Allow to cool and place the dish on a plate. Season with fresh basil.

Antonio and Michael Passarelli's recipe

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