Risotto alla Pescatora (Seafood Risotto)
Category: First Courses
Servings: 4
Risotto alla Pescatora is a sumptuous and aromatic seafood risotto that combines the freshest shellfish and fish to create a truly indulgent dish. The delicate flavor of fish and seafood, combined with the richness of a well-cooked risotto, makes this dish perfect for a special family dinner or a romantic evening. This recipe calls for a variety of seafood, including clams, squid, shrimp, and the elegant triglia (red mullet), all brought together with a fragrant broth and a flavorful coulis of tomato.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 350g |
| Shallot | 1 |
| White wine | To taste (q.b.) |
| Red mullet (triglie) | 200g |
| Clams (vongole veraci) | 1 kg |
| Squid (calamari) | 500g |
| Shrimp (gamberi) | 250g |
| Extra virgin olive oil | To taste (q.b.) |
| Garlic | 1 clove |
| Water | 2 liters |
| Shallot (for broth) | 60g |
| Fennel | 200g |
| Black peppercorns | 3 |
| Fresh basil | 2 sprigs |
| Garlic (for broth) | 2 cloves |
| Extra virgin olive oil (for broth) | 100g |
| Fresh chili pepper | 5g |
| Fresh basil (for garnish) | 5 leaves |
| White pepper | A pinch |
| Cherry tomatoes (pomodorini datterini) | 250g |
| Sugar | A pinch |
| Salt | A pinch |
| Water (for coulis) | 50g |
| Parsley (for garnish) | 50g |
| Extra virgin olive oil (for garnish) | 100g |
Instructions
Step 1: Prepare the Shellfish and Fish
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Clean the clams: Rinse the clams thoroughly under cold water. Make sure all the clams are tightly closed. If any are open, discard them. Gently tap any stubbornly open clams on a cutting board to see if they will close; discard those that do not.
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Cook the clams: In a large skillet, heat a drizzle of extra virgin olive oil over medium heat. Add one clove of crushed garlic. Once the oil is hot, add the clams. Increase the heat to high and cook for a few minutes, shaking the pan occasionally. After 3-4 minutes, add a splash of white wine to the pan and cover with a lid. Let them steam until all the clams have opened (about 5-7 minutes). Discard any that remain closed. Shell the clams and set aside, keeping their juice for the broth.
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Prepare the squid: Slice the squid into thin strips, aiming for a delicate, fine texture resembling thin threads. Set the squid aside for later.
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Clean the shrimp: Peel the shrimp, removing the shells and heads. Keep the shells and heads as they will be used for the broth. With a small knife, make a shallow incision along the back of each shrimp to remove the dark vein. Set the shrimp aside.
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Prepare the triglia: Remove the heads and tails of the red mullet, then fillet the fish, making sure to remove the bones. Keep the fish scraps for the broth.
Step 2: Prepare the Broth
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In a large pot, heat a generous drizzle of extra virgin olive oil over medium heat. Add two cloves of garlic and the shallot (60g), finely chopped. Sauté for a few minutes until softened and aromatic.
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Add the shrimp shells, heads, and the fish scraps from the red mullet. Allow these to brown slightly, which will deepen the flavor of the broth. Pour in 2 liters of water and bring to a boil. Add the fennel, black peppercorns, and a pinch of salt. Lower the heat and simmer for 15-18 minutes, occasionally skimming off any impurities.
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Once the broth is ready, strain it through a fine sieve into a clean pot, discarding the solids. Keep the broth warm over low heat.
Step 3: Prepare the Tomato Coulis
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While the broth is simmering, prepare the tomato coulis. In a separate pan, combine the cherry tomatoes, sugar, a pinch of salt, and a whole garlic clove with its skin on. Add 50g of water and bring to a boil.
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Let the mixture cook for 5-6 minutes until the tomatoes soften and release their juices. Remove from the heat, discard the garlic, and transfer the mixture to a blender.
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Blend the tomatoes until smooth, then strain through a fine sieve into a bowl to remove the skins and seeds. Set the coulis aside for later.
Step 4: Cook the Risotto
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In a large skillet or risotto pan, heat a drizzle of olive oil over medium heat. Add the finely chopped shallot (1) and sauté for 2-3 minutes until fragrant.
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Add the Carnaroli rice and toast it lightly by stirring it constantly for about 2 minutes. When the rice feels warm to the touch (you can check by gently pressing it between your fingers), pour in about 40g of white wine. Let the wine evaporate, stirring occasionally.
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Begin adding the warm seafood broth to the rice, one or two ladles at a time, stirring constantly. Wait for the liquid to be absorbed before adding more broth. Continue this process until the rice is cooked through but still al dente (approximately 12-13 minutes). Adjust the heat to ensure a gentle simmer and add broth as needed.
Step 5: Add the Seafood
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About 10 minutes into the risotto’s cooking time, add the clams (shelled), shrimp, and squid to the rice. Stir gently to incorporate the seafood, making sure it cooks evenly. Keep adding broth as needed until the rice is perfectly cooked.
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Once the rice is nearly done, stir in the tomato coulis, fresh basil (torn with your hands), and a pinch of white pepper. Allow the risotto to rest off the heat for 1 minute with a lid on, letting the flavors meld together.
Step 6: Cook the Red Mullet and Final Touches
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While the risotto rests, heat a small amount of extra virgin olive oil in a skillet over medium-high heat. Add the fillets of red mullet, cooking them for 2-3 minutes on each side until lightly browned and cooked through. Remove the fish and drain on a paper towel to absorb any excess oil.
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Taste the risotto and adjust the seasoning with salt, pepper, or more olive oil if needed. To ensure a creamy texture, gently stir in a little more olive oil if the risotto isn’t sufficiently glossy.
Step 7: Plate and Serve
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To plate, spoon a generous portion of risotto into the center of each plate. Use the palm of your hand to gently tap the base of the plate, allowing the rice to settle evenly.
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Place 3 red mullet fillets on top of the risotto. Garnish with fresh basil leaves and a drizzle of parsley oil (which you can make by blending fresh parsley with olive oil and straining it to remove any solids).
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Serve your Risotto alla Pescatora immediately, ensuring it’s still piping hot. Enjoy this luxurious, flavorful dish with a crisp white wine.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 40g |
| Carbohydrates | 70g |
| Fat | 15g |
| Saturated Fat | 2g |
| Fiber | 3g |
| Sodium | 500mg |
This Risotto alla Pescatora is not only rich in flavor but also in nutrients, offering a generous portion of protein from the seafood, complex carbohydrates from the rice, and healthy fats from the olive oil. It is a perfect choice for seafood lovers looking to enjoy an elegant dish that brings together the best of the sea with the heartwarming comfort of risotto.
