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Risotto ai frutti di mare is the celebration dish of the Italian Adriatic and Venetian coastline, a showpiece of contrasting textures and ocean-deep flavours built into a single, creamy pan of Arborio rice. Mussels and clams open in white wine to release their briny, mineral liquor, which is then folded into the cooking broth, infusing every grain of rice with the sea. King prawns and squid rings are added in the final minutes to stay tender and sweet. Unlike meat-based risottos, this version is finished without butter or Parmesan - the seafood's natural richness provides all the creaminess needed. A scatter of fresh parsley and a crack of pepper bring the dish to a vibrant, aromatic finish.
Prep
25 min
Cook
30 min
Total
55 min
Servings
4 srv
Difficulty
Medium
Calories
420 kcal
For 4 serving(s)
Per serving
Scrub the mussels and clams under cold water, discarding any that remain open when tapped. In a separate pan, heat a splash of white wine over high heat, add the shellfish, cover and steam for 3-4 minutes until opened. Remove the meat from the shells and strain the cooking liquid through a fine sieve into the fish broth. Keep both warm.
In a wide saucepan, heat 3 tablespoons of olive oil over medium heat. Add the finely diced onion and cook until soft, about 8 minutes. Add the garlic and cook for 1 minute.
Add the Arborio rice and toast it, stirring, for 2 minutes until the grains turn slightly translucent at the edges. Pour in half the remaining white wine and stir until absorbed.
Begin adding the warm seafood broth one ladle at a time, stirring constantly after each addition and waiting until each ladle is absorbed before adding the next.
After about 12 minutes of adding broth, add the squid rings and cherry tomatoes. Continue adding broth and stirring for 5 more minutes.
Add the king prawns and cook for 3-4 minutes until pink and cooked through. Stir in the shellfish meat and heat through.
Remove from heat, stir in the remaining olive oil and chopped parsley. Season with salt, pepper, and chili flakes. Serve immediately in warm bowls.
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