Seafood risotto

Serves for 2 persons: 170g risotto rice, 250g clams, 200g mussels, 70cl of fish stock, 5 mantis shrimp, 4 scampi, 2 mullets eviscerated and well washed, carrot, celery, 5 cherry tomatoes, onion, parsley, wine white, olive oil, salt pepper.

Preparation: Before you start the whole thing in a large saucepan cook the clams and mussels washed thoroughly, thus facilitating the opening of shells, filter and store water advanced to add to risotto during cooking. Saute the onion, carrot, celery, tomatoes and parsley in olive oil, adding a touch of oregano. Combine the fried cicadas, prawns, and mullets, deglaze with white wine and add the water, bringing it all to a boil. Lower the heat and cook for about 35-40 minutes. Filter through and let the flame of the small intestine so that it cools. In a saucepan, fry the onion and add the rice and toast it, blending with the white wine and the cooking water of clams and mussels. With a ladle incorporate the broth to the rice a little at a time, until after cooking. At the end, add the mussels and clams, salt and pepper to taste, mix well and let stand for about 1 minute. Serve and add the prawns on top of the plate with parsley and a drizzle of extra virgin olive oil.