Ingredients: (4 Servings)
14 oz. (1 ¾ cups) VIALONE NANO RICE
1.5 lbs. clams
2 lbs. mussels, scrubbed and debearded
½ lb. shrimp tails
2 medium carrots (1 whole, 1 diced)
1 medium diced zucchini
1 celery stick
1 medium onion
EXTRA VIRGIN OLIVE OIL
1 cup dry white wine
2 cloves crushed garlic
Salt
Pepper
½ cup loosely packed fresh chopped parsley
Directions:
Cut vegetables in half. Boil celery, carrot and onion in salted water.
In a large saucepan over medium heat, add olive oil and sauté garlic. Add clams, mussels, shrimp tails and the carrot and zucchini. Cover and cook about 10 minutes, season to taste with salt and pepper. Add the rice and sauté lightly. Add the wine and reduce until almost completely absorbed. Add ladles of stock, adding a little at a time, stirring occasionally until cooked, about 15- 20 minutes.
Garnish with parsley and serve.
