“Ieta Rebuli” Rive DOCG

Start by cleaning the mollusks (discard any that have already opened or broken) and crustaceans. Scrape the impurities from the mussels and rinse them well. Soak the clams in salt for a couple of hours and rinse them. Then remember to hit each clam on the cutting board to make sure they are all whole and not full of sand. Empty the inside of the squid, remove the skin and then cut into pieces. Finally, clean the shrimp tails by removing the legs, the shell and the black thread on the back.

Place a large pot on the stove and turn on the heat to maximum power and add the mussels. Cover with the lid for 2-3 minutes and let them open, shaking the pot from time to time. Filter the liquid from the mussels into a container and, as soon as they have cooled, shell them (set aside 2-3 whole mussels for each dish, for the final decoration). Put the pot back on the stove and add the clams. Cover with the lid for 1-2 minutes and let them open, shaking the pot from time to time. Filter the liquid from the clams, pouring it into the same container as the mussels and then shell them (set aside 2-3 pieces).
Put the vegetable broth on high heat, clean and chop the celery, carrot and spring onion. Clean and chop the chili pepper, chop the parsley and peel the garlic cloves, leaving them whole. Place a saucepan on the heat, drizzle with oil and pour in all the herbs. Let it cook for about 10 minutes on a low flame. Once the herbs have wilted, remove the garlic, raise the heat to maximum and plunge the calamari. Sauté them for 1 minute before adding the tails. Blanch for another minute and, as soon as the liquid dries up, add 40 g of white wine. When the alcohol has completely evaporated, turn off the heat and transfer the calamari and prawns to a bowl, cover with the lid and leave warm.

Pour the rice into the same pan and let it toast for about 1 minute at maximum power, stirring continuously to prevent the grains from burning. When they are toasted, add the remaining white wine (or 50 g) and wait for the alcohol to evaporate before cooking the rice with the broth. You can wet it a little at a time with ladles until the cooking is finished. Also add the mussel and clam liquid and stir. When there are 1-2 minutes left until the end of cooking, add the shrimp and squid, mussels and clams and let everything flavor.
Turn off the heat and stir in the very cold butter, chopped parsley and ground black pepper. Mix and let it rest for a few minutes then plate up, garnishing the dishes with the mussels and clams kept aside.