This recipe came from my imagination , the desire to experiment and surprise the palate , just as Giuseppe Arcimboldo a painter of 1500  known for its grotesque heads composed of bizarre combinations of flowers, fruit, animals etc. . .. and just using a combination of sauces that comes this delicious rice, rice with cuttlefish and  made ​​with a double cream and pine nuts and basil mussels and cherry tomatoes … a balanced combination  … today  I’m happy because I created a Mr. plate!

And now …. LIGHT THE FIRES !

INGREDIENTS FOR 4 PEOPLE:

- 500g of chopped cuttlefish

- A pound of mussels

- A clove of garlic

- Pine nuts a generous handful

- Basil in quantity

- Half red onion

- Salt to taste

- Oil qs

- Pepper to taste

-Cherry tomatoes – cherry taste

- Half a glass of dry white wine

WEAR THE APRON , WASH YOUR HANDS … BEGIN !

- First , wash and clean the mussels , put them in a pan with a little water and wait for them to open

- Now clean them and put in a pan with oil , garlic and some little tomatoes and chili..if you like

-After a few minutes whisk all mussel leaving some whole for cooking the rice

Prepare now (would be better with the mortar) an oil-based cream, fresh basil and pine nuts

Proceed now to the preparation of  rice, I  recommend  Carnaroli or Baldo, in a pan put oil and grated onion and leave to simmer on a low heat for 15 minutes, at which point you can pour the rice

- As soon as the rice will begin to “sfrigolare “put half glass of dry white wine and wait for it to evaporate completely at this point you can put the cuttlefish cut into small pieces

To cook the rice ,separately prepared a broth of fish, I do it usually with the heads of the prawns, the broth is added gradually during cooking and the last five minutes add the two creams (let some tablespoons to form a bed to serve the rice) that the clams and the basil to complete the freezing

- Now we can proceed with the preparation of the dish … put a tablespoon of cream with mussels and a bit ‘of basil cream to form a double

Lie down on top of the rice … and voila a ​​sublime rice!