Risotto with prawns and clams

Risotto with prawns and clams
Delicious, Lenten, rich risotto with shrimp and clams, perfect, not only for fasting, but for all time. From radicio.com.
5 stars rate, from 4 people

Preparation time: 30 minutes | Cooking: 40 minutes | Total time: 1 hour 10 minutes
Recipe for: 6 servings

Nutrition information per 1 portion
Calories: Calories | Fat: g.


Ingredients:
Shrimps: 500 g. moderate (only 5)
clams: 350 g.
Chopped κρεμμύδι : 1 moderate
Ελαιόλαδο : 3 tablespoons
Rice: 1 1/2 mug (Carolina arborio)
Dry white wine: 1/2 mug
Salt: 1/2 teaspoon
Pepper: 1 pinch (best white)
Chopped parsley: little for sprinkling

Directions:
1. Peel the prawns and remove the anteraki. Discard the anteraki, while the rest put in a pot (no shrimp, Keep these for later) and add 1300 g. water about. Put on the fire and let it boil and boil 4 - 5 minutes. Download and drain the broth, passing from the cheesecloth. If it is less than 1300 gr., complete with a little water.
2. In a saucepan put the olive oil and place over medium heat. when warm, add the onion and cook for 5 minutes, stirring occasionally to avoid burning. Add rice and stir for about one minute. Finally add the wine and stir.
3. When the wine has evaporated, add salt and pepper and add the broth gradually (half cup at a time) and stir. Once the rice absorb the broth half cup, add some more coke, until soft rice (You may not need all the broth).
4. When the rice is almost ready, add shrimp. and Stir 2 minutes, add the clams. Stir and again 2 - 3 minutes, download food from the fire. Trying to spice.
5. Serve almost immediately, very hot. If desired sprinkle with a little chopped parsley.
Prepared in 23 April 2016 by Luise