Neapolitan-Style Risotto with Mussels

Preparation:

1. A special pan is traditionally used to prepare risotto, but if you don’t have one, use a regular deep frying pan and heat some olive oil in it.
2. Sauté the mussels and shrimp on both sides. Dice the large onion and finely chop the garlic.
3. Place the tomato in boiling water for one minute, peel it, and cut the flesh into cubes.
4. Transfer the sautéed seafood to a separate dish. Add more olive oil to the aromatic oil left in the pan.
5. Sauté the onion and garlic for 2–3 minutes. Add the tomato and simmer for a few minutes.
6. Add the rice and continue stirring for a few more minutes. Add the spices and season with salt.
7. Pour in the saffron-infused stock and the remaining stock (500 ml in total).
8. Cover with a lid and simmer over low heat for 20 minutes. If the rice is still a little dry after 20 minutes, add another 200 ml of stock.

Enjoy your meal!