SEA FOOD RISOTTO

Prepare the shrimps. the clams and mussels in their shells and slice some squid. Add to the pan with some chopped parsley and garlic and season with salt. Add the rice with a glass of water and stir until all the rice is wet. Cover the ingredients with two to three centimetres of water or cold vegetable stock. Cover and cook on a moderate heat for eight to ten minutes and then leave to simmer for about twenty minutes. IMPORTANT: Do not remove lid or stir while the rice is cooking, Just check that the rice does not dry out completely before the end of the cooking time. When the rice is ready, add olive oil, chopped parsley and, if desired, some chilli or freshly ground pepper. Variation to the recipe: Cook the rice on its own without the sea food. garnish with chopped garlic and parsley and serve with a knob of butter and a sprinkling of Parmesan cheese.