RISOTTO CON FRUTTI DI MARE

SERVES: 5

250g baby squid 

250g baby octopus 

400g Fontana FORMIELLO Nero Rice 

Fish stock 

Coppola Colline Salernitane DOP Extra virgin olive oil 

1 ripe tomato 

1 large onion 

3 garlic cloves 

Parsley 

Salt and pepper  

METHOD: 

• Rinse baby octopus, cover with water, bring to boil, then reduce heat and simmer, covered, for approx. 45 minutes.  

• Cook Nero rice in slightly salted boiling water for 20-25 minutes.  

• Clean calamari and cook for 15 minutes on a low heat. Add minced garlic, chopped parsley, salt, pepper and enough fish stock to cover calamari and simmer until soft.  

• Add pre-cooked rice and continue cooking, stirring occasionally. Add more fish stock and simmer until rice is al dente. Add chopped tomato, cooked octopus and salt to taste if necessary.  

• Remove from heat when done and let it rest for 2 minutes before serving. Sprinkle some lemon zest and drizzle a bit of extra virgin olive oil over risotto. Garnish with octopus and chopped parsley.