Risotto With Small Shrimps, Mussels, Mascarpone, Lime And Chive

1. In a skillet, we warm olive oil and sauté the shrimps, mussels, half of the finocchio and onion, the garlic and we pour over wine. We put in a dish and set aside. In the same skillet, we warm olive oil and roast the rice with the bay leaf and the remaining finocchio and onion, until translucent. We pour over wine and add the stock little by little, until the risotto softens. We stir continuously to release the rice starch. We bring together with the butter, mascarpone and parmesan and add the seafood, chive and lime juice and zest. We season to taste.

Tips: We debeard the mussels before cooking / We add flavour to the vegetable stock with the twigs of the finocchio / We stir the risotto continuously