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Ingredients:

Ratatouille Ingredients:

• 100g red pepper
• 100g yellow pepper
• 50g slow-roasted tomato
• 50g fennel bulb
• 50g yellow zucchini
• 50g green zucchini
• 60g chopped onion

Risotto Ingredients:

• 40cl lobster stock
• 60cl poultry stock
• 10cl white wine
• 90g butter
• Few filaments of saffron, chopped parsley
• 200g Arborio rice
• 4 big scallops
• 4 shrimps
• 8 mussels
• 8 clams

Method:

• Cut ratatouille's vegetables into small dices and stir-fry into olive oil.
• Add the Arborio rice while stirring.
• Pour the white wine.
• Cook until dry.
• Pour lobster and poultry stocks.
• Let simmer while stirring until the rice is cooked.
• Then add butter, oil, saffron and chopped parsley.
• Fry scallops and shrimps. Steam mussels and clams.
• Depose risotto in plates and garnish with seafood.

LOCAL PRODUCE

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