Here is a perfect risotto for this transition period between summer and autumn, which still carries with it the memories of the sea and the months that have just passed but also has promises for what will come, with hints of the woods, walks in the silence of the mountains and the air that begins to become more pungent. Sea and mountain risotto is a really tasty but also healthy recipe. Semi-whole rice helps to avoid dangerous glycemic peaks, vegetables provide mineral salts and fibers and seafood and mushrooms are a source of selenium, which is a precious antioxidant, but also of zinc and iron.
Ingredients
300 grams of semi-whole rice
1 zucchini
1 carrot
1 spring onion
300 grams of baby squid
200 grams of baby octopus
20 clams
200 grams of fresh mushrooms
1 liter of vegetable broth
Extra virgin olive oil
Sea salt
Parsley
Clean the mushrooms with a damp cloth, cut them into slices. Clean the baby squid and baby octopus. Cut the baby squid into strips. Chop the spring onion and sautè it in a saucepan with a tablespoon of extra virgin olive oil and two tablespoons of water. Add the baby squid and baby octopus and cook for a minute by stirring often. Pour also the rice, well washed, and toast briefly. Pour a ladle of vegetable broth and the mushrooms, mix. As the liquid is absorbed add another ladle of broth, go on in this way until the rice is cooked, it will take about 25 minutes, depending on the type of rice. When there are five minutes left at the end of cooking, add the clams and the zucchini and the carrot cut into julienne strips. Add a pinch of salt. Serve the risotto with a sprinkling of chopped parsley.
