Thanks to my visit to the big supermarket we have some fresh seafood for a primavera risotto.
Clean 1 kilo of fresh peas ( which will produce almost 400 grams of peas). Clean and chop 500 grams of green asparagus. Leave the heads separately.
Heat a pan. Spread a drizzle of olive oil. Add 500 grams of washed vongole and 1 kilo of washed mussels. Keep a few shells for later. Close the pan. Once the shells are opening, stop the fire, cool down. Remove the seafood from the shells. Keep the liquid.
Chop and fry 4 garlic cloves, 1 red onion and 1 chili. Add the peas and 150 grams of risotto rice. Stir, add the asparagus. Stir and bake. Add 2 teaspoons of dried thyme. Once the rice becomes glazy, add 150 ml of white wine. Allow to evaporate. Add vegetable home stock, gradually. Stir now and again. Add some of the seafood boiling liquid. Taste, add pepper and salt. Add the heads of the asparagus and the small portion of uncooked shells. The risotto is ready once the rice is al dente. Finish with the cooked seafood, a few tablespoons of mascarpone and fresh parsley.
Happy sundays and enjoy a lovely leftover as monday lunch😋.