Risotto Ai Frutti Di Mare, Risotto Alla Pescatora
Creamy arborio rice slowly absorbs rich seafood broth, tender shrimp, and briny morsels, resulting in a luxurious risotto that sings with ocean essence. Each spoonful is a velvety celebration of coastal flavors and Italian technique. It’s the perfect dish for an elegant yet comforting meal.
Hard
4
15 mins
35 mins
450 / serving
Non-Veg
Above values do not change with any serving size changes you make below
Follow each phase with a cleaner flow from ingredient prep to final plating.
| 300 g / 10.5 oz/1½ cups arborio or carnaroli rice |
| 400 g / 14 oz mixed seafood (shrimp, moule, clams, calamari ring) |
| 1.2 L / 5 cups fish or seafood stock, kept hot |
| 150 ml / ⅔ cup/5 fl oz dry white wine |
| 1 large onion, finely diced |
| 3 cloves garlic, minced |
| 3 tbsp olive oil (45 ml / 1.5 fl oz) |
| 50 g / 1.75 oz sweet butter |
| 100 g / 3.5 oz parmesan cheese, freshly grated |
| 2 tbsp fresh parsley, chopped |
| 1 tsp lemon rind |
1 Prep seafood: Clean mussels and clams, debeard if necessary. Peel prawns, leaving tails on. Cut squid into rings. Set aside.
2 Sauté aromatics: Heat 2 tbsp olive oil in a large, heavy-bottomed pan. Sauté onion over medium heat until translucent (5 mins). Add garlic, cook 1 minute.
3 Toast rice: Add rice to pan. Stir constantly for 2-3 mins until grains are translucent at edges. Do not brown.
4 Deglaze: Pour in white wine. Stir until completely absorbed by rice.
5 Add stock: Add hot stock one ladle at a time (about 120ml), stirring constantly. Wait until each addition is absorbed before adding next. Continue 18-20 mins until rice is al dente (creamy with slight bite).
6 Cook seafood: While rice cooks, heat remaining oil in separate pan. Quickly sauté prawns and squid 2 mins. Add mussels/clams with splash of wine, cover, cook 3-4 mins until opened (discard any unopened).
7 Finish risotto: When rice is cooked, remove from heat. Stir in butter, parmesan, and most of the parsley. Fold in cooked seafood (with juices). Rest 2 mins covered.
8 Serve: Season with salt, white pepper, and lemon zest. Garnish with remaining parsley.
Seafood provides omega-3 fatty acids, high-quality protein, and iodine.
Rice offers sustained energy.
The dish is naturally gluten-free.
Moderate cheese content provides calcium.
Garlic and onions offer prebiotic benefits.
Relatively low in saturated fat when using olive oil.
Nutritional information is provided as a general guide only. Values may vary and should not replace professional medical or dietary advice.
This risotto is rich, silky, and packed with a mix of seafood. The rice absorbs stock gradually, releasing starch and creating a creamy, luscious base, while mussels, prawns, or fish add sweetness and texture.
Serve immediately, with a sprinkling of fresh herbs - indulgent, elegant, and entirely satisfying.
The Veneto and Liguria coasts developed cuisine reflecting their distinct maritime histories.
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Ingredient
