AEQUIPECEM OPERCULARIS or canestrelli / canestrei, are typical mollusks of the northern Adriatic Sea, similar to scallops but smaller.
The risotto can also be made with other similar shellfish, such as clams, pedoci (mussels), scallops.
Preparation for 4 people
1 kg of scallops
2 garlic cloves
2 tablespoons of evo oil
a bunch of parsley
In another pan with a little water, boil the scallops until they open. Once open, remove the pulp. Keep a part of the cooking liquid.
Fry the garlic in a pan greased with oil. Add the scallops and let them brown, but not too much.
Prepare the rice by adding the cooking water of the shellfish previously set aside. When ready, mix the ingredients, stir and serve.
Enjoy your meal