Rice is an important part of the diet of many civilizations around the world, and has been for several centuries, particularly on account of its lightness and its ability to grow in humid areas. The Phoenicians and the Chinese ate it long before us, who only came to know it in the nineteenth century when it arrived in Italy through Sicily, in the hands of the Arabs. The Italians learned to cultivate it in the lowlands and marshes of the Po Valley and, in particular, in the territories between Lombardy and Piedmont. Nevertheless, with this ‘risotto marinara’ we are travelling to the hot and sunny climate of the island of Sicily. And it is the sea that gives us the basic ingredients for this recipe, in a perfect balance of fish and rice.