Mediterranean Italy
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.
Above values do not change with any serving size changes you make below
| 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.
Italy
Peach Bellini
Bellini, Pesca Bellini, Peach Sparkling Cocktail
Andrew T.
Italy
Aperol Spritz
Spritz, Aperol Cocktail, Venetian Spritz
Andrew T.
Cyprus, Greece
Cypriot Lamb Keftedes
Keftedes me arnisi keima, Greek lamb meatballs, Cypriot meatballs
Avghi Stephenson
France
Easy Crème Brûlée
Burnt Cream, Crème Brûlée Classique, Creme Brulee
Andrew T.
Cyprus
Koupepia
Dolmades, Stuffed Grape Leaves, Sarma, Dolma
Andrew T.
Spain
Traditional Red Sangria
Sangría de Vino Tinto, Spanish Red Wine Punch, Tinto de Verano variant
Andrew T.
France
Roasted Tomato Pissaladière
Pissaladière, Nice-style onion tart, Provençal onion cake
Andrew T.
France
Chicken Liver Pâté
Chicken Liver Parfait, Foie Gras Alternative, Liver Paste
Andrew T.
