Risotto ai Frutti di Mare is a classic Italian dish that's perfect for seafood lovers. It's a creamy, flavorful risotto loaded with a variety of fresh seafood. Here's how you can make it:
Ingredients:
- 350g (1.5 cups) Arborio or Carnaroli rice
- 500g (1.1 lbs) mixed seafood (mussels, clams, squid, shrimp, etc.)
- 1 liter (4 cups) fish stock or vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 2-3 tbsp extra virgin olive oil
- 2 tbsp butter
- Fresh parsley, chopped
- Salt and pepper to taste
- Lemon wedges (optional)
Instructions:
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Prepare the Seafood:
- Clean the seafood thoroughly. If using mussels and clams, make sure they are scrubbed and beards removed. Discard any that do not close when tapped. Peel and devein the shrimp. Slice the squid into rings.
- In a large pan, heat a little olive oil and add the mussels and clams. Cover and cook on medium heat until they open, about 5-7 minutes. Discard any that remain closed. Set aside the cooked shellfish, reserving any liquid released in cooking.
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Sauté the Base:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and sauté for another minute until fragrant.
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Cook the Rice:
- Add the rice to the pot and toast it for 2-3 minutes, stirring constantly until the grains are slightly translucent around the edges.
- Pour in the white wine and stir until it’s mostly absorbed by the rice.
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Add the Broth:
- Begin adding the warm fish stock one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process, which should take about 18-20 minutes, until the rice is cooked al dente.
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Add the Seafood:
- About 5 minutes before the rice is fully cooked, add the squid and shrimp to the risotto. Cook for 3-4 minutes, then add the mussels, clams, and any reserved cooking liquid.
- Stir everything together gently, allowing the flavors to meld.
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Finish the Risotto:
- Once the seafood is cooked and the rice is creamy and tender, turn off the heat. Stir in the butter and a handful of chopped parsley. Season with salt and pepper to taste.
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Serve:
- Serve the risotto hot, garnished with more fresh parsley and a wedge of lemon on the side for squeezing over the top.
Enjoy your Risotto ai Frutti di Mare with a glass of chilled white wine, like a Pinot Grigio or a Vermentino!
