INGREDIENTS: (4 servings)
300 Gr. Rice
250 Gr. Clams
200 Gr. shrimps
1200 Gr. mussels
500 Seafood Salad
50 Centilitres White Wine
50 Gr. Butter
1 Garlic clove
1 Parsley bunch
Heat a skillet, add the butter, let it melt, add garlic and cook until golden over low heat
Clean well clams, mussels, shrimps then add them into the pan with seafood salad and cook over low heat for 10 minutes, covered.
Add the rice, wet with wine and a pinch of salt.
Let it reduce and add the hot milk, slowly, up to the end of cooking of the risotto.
Sprinkle with minced parsley and serve.