Capelunghe Risotto

For 4 persons: risotto/olive oil, 40 finely chopped garlic, 370 g rice, 0.5- 1 dl white wine, 20- 30 g finely chopped parsley, fish stock, 12 scallops, 90 g finely grated Parmesan cheese, 60 g butter, salt, pepper; capelunghe buzzara/olive oil, 60 g finely chopped garlic, 12 capelunghe, 20 g finely chopped parsley, 1 dl white wine, salt, pepper, 20 g ginger, 1 finely chopped medium tomato,

Heat the oil in a pan, briefly fry the garlic, add rice and stir until it absorbs the oil. Add wine and let it evaporate. Stir constantly. Add garlic and continue to stir, adding small quantities of stock, until the rice is “al dente”. When half- done, add scallops, at the very end of cooking add butter and cheese. If necessary, add some more stock. The risotto should remain creamy. Season to taste.

For “buzzara”, heat the oil and add garlic, ginger and shellfish. Add wine. When the alcohol evaporates, add parsley, salt, pepper and tomato and continue to cook at medium heat for about 15- 20 minutes, until the sauce is thick and the shellfish is tender.

Serve the risotto with three capelunghe arranged on it. Pour some spicy buzzara over the rice.