Seafood Risotto

Seafood risotto is a refined and flavorful dish that combines the taste of the sea with the creaminess of risotto. Here’s how to prepare it:

Ingredients

• 320 g risotto rice (such as Carnaroli or Arborio)
• 400 g mixed seafood (clams, mussels, shrimp, squid, etc.)
• 1 garlic clove
• 1 shallot
• 200 ml dry white wine
• 1 liter fish stock
• Chopped parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by cleaning the seafood: open the clams and mussels in a covered pan with a little water until they open. Strain the water and set it aside. Clean the shrimp and squid if necessary.
2. In a wide saucepan, sauté the finely chopped shallot in a drizzle of extra virgin olive oil. Add the cleaned seafood and let it flavor for a few minutes. Remove the seafood and keep it warm.
3. In the same saucepan, add another drizzle of oil and the garlic. Toast the rice until it becomes translucent, then deglaze with the white wine until it evaporates.
4. Add a ladle of hot fish stock and continue cooking over medium heat, adding the stock little by little as it is absorbed by the rice.
5. Halfway through cooking, add the strained water from the clams and mussels to further flavor the rice.
6. When the rice is almost cooked, add back the reserved seafood and finish cooking.
7. Once cooked, stir the risotto with a drizzle of extra virgin olive oil, adjust salt and pepper, and add the chopped parsley.
8. Let the risotto rest for a couple of minutes before serving.

Trivia

The secret to a great seafood risotto lies in the quality and freshness of the seafood ingredients, as well as choosing a good rice that can absorb flavors while maintaining its texture. Seafood risotto can also be enriched with fresh tomatoes or tomato passata for a more Mediterranean variation.

Buon appetito!