Ingredients:

2 1/2 cups vegetable stock

1/3 cup extra virgin olive oil

3 tablespoons butter

½ cup ground onion

1 1/3 cups Carnaroli rice

1/2 cup dry white wine

1/2 cup peeled, crushed, and seeded tomatoes

1/2 cup chopped parsley

1/2 teaspoon chopped garlic

8 small vongole clams

8 blue mussels, scrubbed and debearded

100 grams squid rings

4 scallops (with roe)

1/2 cup freshly grated cheese (Parmigiano or similar)

10-12 fresh curry leaves

1/2 chopped chili

Instructions:

Heat Stock:

In a small saucepan, heat the vegetable stock and keep it warm over low heat.

Sauté Aromatics:

Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the ground onion, curry leaves, and half of the chopped chili. Stir for about 5 minutes until the onion softens and becomes translucent.

Cook Rice:

Add the Carnaroli rice to the pan and cook for about 1 minute, stirring constantly to coat the rice with the oil and butter.

Add Wine and Stock:

Pour in the white wine and cook until it is fully absorbed. Then, add enough heated vegetable stock to cover the rice. Stir continuously for about 10 minutes, until the stock is mostly absorbed by the rice.

Add Seafood and Tomatoes:

Add the mussels, squid rings, crushed tomatoes, and clams to the risotto. Stir gently and continue to cook until the seafood is cooked through and the rice is tender but still al dente. Gradually add more stock as needed, stirring until it is absorbed, which should take another 10 minutes.

Season the risotto with salt, pepper, chopped parsley, and freshly grated Parmesan cheese. Stir well, and serve immediately while hot.

Notes:

Stock Temperature: Keep the vegetable stock warm throughout the cooking process. This helps the rice cook evenly and absorb the liquid without cooling down the dish.

Seafood Freshness: Fresh seafood is key to this recipe. Make sure the mussels and clams are fresh, and discard any that do not open during cooking. The squid and scallops should be tender but not overcooked.

Risotto Stirring: Stir the risotto regularly, especially when adding stock, to release the rice’s starch and create the creamy consistency that’s characteristic of a perfect risotto.

Wine Choice: Use a dry white wine (such as Sauvignon Blanc or Pinot Grigio) that you would enjoy drinking. This enhances the flavor without overpowering the dish.

Curry Leaves: If you don’t have curry leaves, you can substitute them with bay leaves or a small pinch of curry powder for a different but still aromatic flavor. However, fresh curry leaves give this dish its signature aroma.

Adjusting Spice: The chili adds a mild heat to the dish, but you can adjust the quantity to your preference for spiciness. For a milder dish, you can omit the chili or reduce the amount.

Serving Tips: Serve the risotto immediately after it’s finished cooking while it’s still creamy. It tends to firm up as it sits, so it’s best enjoyed fresh and hot.

Parmesan: While the recipe calls for grated Parmesan cheese, you can also experiment with Pecorino Romano for a sharper, saltier flavor, or add a bit of both for a balanced cheese profile.