25 min Easy

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A single ingredient: fresh tomatoes ripened under the sun, cut in delicious cubes and packaged on location to bring to the table an inimitable taste. Excellent for pizza or pasta and to enhance the flavor of every fish-based dish. Chopped tomatoes are perfect for recipes that call for diced tomatos!

25 min
Ingredients for 6 people
Chopped Tomatoes 400g 300 gr
Clams 2.2 lbs (unshelled)
Garlic to taste
Mussels 3.3 lbs (unshelled)
Oil to taste
Onion ½
Pepper to taste
Rice 500 gr
Salt to taste
Vegetable broth to taste
White wine ½ a glass

Heat a pan with a clove of garlic and two tablespoons of extra virgin olive oil.
Once hot, add the mussels and clams, deglaze with a hint of wine and cover with a lid, so that it allows the mussels and clams to open perfectly. After 5 minutes they should all be open, so remove them from the heat and begin to shell them in a bowl.
It is recommend to keep the cooking water that has formed at the bottom of the pan.

Now onward to the risotto cooking.
Chop half an onion and let fry in a saucepan. Once golden, add the rice and continue to stir.
Once the rice is hot, deglaze it with a glass of white wine. Once the wine has evaporated, add the vegetable broth. Half-way through the cooking add the Pomì tomato cubes, clams and mussels, and the cooking water. Continue to cook until the rice is completely cooked.

When the rice is cooked, turn off the heat and pour 4 tablespoons of extra virgin olive oil, stirring constantly, so as to give the risotto a good creaminess. Serve hot with a leaf of parsley.