Fill a saucepan with rice and water, add a pinch of salt and bring to a boil: continue to cook, stirring often, then wash the rice under cold water.

Dice the baby onions and put aside. Clean the shellfish and the squid.

Sautè the radish with oil and baby onions in a pan over medium-low heat for 3 minutes then add the rice, the shellfish, the squid and 1 whisked egg: salt and pepper then sautè it for 2 minutes before serving.

Our recipes have been created by award-winning chef Renato Rizzardi

“La Locanda di Piero” — 1 Stelle Michelin