Gran Sugo Risotto and Spaghetti

MOLLUSCS and CRUSTACEANS 53%: CALAMARIANS, TOTANS, shelled SHRIMPERS, shelled COZZES, shelled VONGOLE; water, diced tomatoes 10%, extra virgin olive oil, heart broth 4%*, garlic, white wine (contains SULPHITES), tomato puree 1%, salt, ACCIUGHE paste (ACCIUGHE, salt, sunflower seed oil), chili pepper, *BROTH OF VONGOLE

In pan (8 minutes): In a skillet, sauté minced garlic or shallots with 2 tablespoons extra virgin olive oil. Add the frozen Gran Sugo per Risotto e Spaghetti, cover and cook over medium heat for 6 minutes, turning a couple of times. Remove the lid and continue cooking over high heat for another 2 minutes. Spaghetti: Cook about 200 g of spaghetti, or other format of your choice, in boiling salted water, drain when al dente and pour into the pan with the sauce. Saute for 1-2 minutes, stirring carefully, and complete with chopped parsley. Risotto: In a saucepan, wilt one chopped shallot (or onion) with two tablespoons of extra-virgin olive oil. Add about 200 g (7 oz) of rice and let it take on flavor, stirring continuously for a couple of minutes. Add half a glass of white wine and let it fade over high heat. Then add the prepared pan seasoning hot, stir and bring the rice to cook over low heat, stirring occasionally. If necessary, add a little hot water as needed and adjust the salt. When the rice is cooked add chopped parsley, stir and serve.