Risotto ai Frutti di Mare (Seafood Risotto)
A seafood risotto, or Risotto ai frutti di mare, is an exquisite Italian dish that brings together the freshest seafood and delicate rice, creating a savory symphony of flavors. This classic recipe combines mussels, clams, squid, and shrimp, all perfectly cooked with a mix of aromatic ingredients, resulting in a meal that’s both satisfying and refined. Perfect for special occasions or a weekend dinner, this dish highlights the flavors of the ocean with a creamy, flavorful risotto base.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 320g |
| Mussels | 1kg |
| Clams | 500g |
| Squid | 350g |
| Shrimp | 300g |
| Parsley (fresh) | 1 bunch |
| Garlic | 2 cloves |
| White Wine | 90g |
| Vegetable Broth | As needed |
| Extra Virgin Olive Oil | As needed |
| Butter | 70g |
| Spring Onion (fresh) | 50g |
| Celery | 25g |
| Carrots | 25g |
| Chili Pepper | 1 |
| Salt | To taste |
| Black Pepper (freshly ground) | To taste |
Instructions
Follow this step-by-step guide to prepare the ultimate seafood risotto, with fresh shellfish and a perfectly creamy texture.
Step 1: Clean the Shellfish and Seafood
Before starting, make sure to thoroughly clean all your shellfish and seafood. This includes:
- Mussels: Scrub and rinse them well under cold water, discarding any broken or open mussels. Use a wire brush or a scrubbing pad to remove any barnacles. Once clean, soak them in water for a few minutes to expel any sand.
- Clams: Like mussels, scrub the clams, rinse them well, and discard any that are open or cracked.
- Squid: Clean the squid by removing the innards and the transparent cartilage. Slice the body into strips about 1 cm wide.
- Shrimp: Peel and devein the shrimp, removing the shell and the digestive tract.
Set aside about 2-3 mussels and clams for garnish at the end of the dish.
Step 2: Cook the Mussels and Clams
In a large pot, heat the mussels over medium-high heat. Cover the pot with a lid and cook for about 5-7 minutes, allowing the mussels to open. Once they’re opened, strain the cooking liquid through a fine sieve into a bowl to remove any grit. Set the mussels aside in a separate bowl, leaving a few mussels in their shells for garnish.
Repeat the same process for the clams: add them to the pot, cover, and let them cook for a few minutes until they open. Once done, set the clams aside with a few intact shells for decoration.
Step 3: Prepare the Aromatics
- Chop the Vegetables: Finely chop the spring onion, celery, and carrots. These will be the base of your aromatic mixture.
- Prepare the Garlic and Chili: Mince the garlic cloves and chop the chili pepper into small pieces. Remove the seeds from the chili to control the heat level.
Set the chopped parsley aside for later use.
Step 4: Sauté the Aromatics
In a large saucepan, pour a drizzle of extra virgin olive oil over medium heat. Add the chopped spring onion, celery, and carrots, cooking them for about 10 minutes until softened and fragrant. Once the vegetables have softened, add the minced garlic and chili, allowing them to infuse the oil for another 2-3 minutes.
Step 5: Cook the Squid and Shrimp
Increase the heat to high and add the sliced squid to the pan. Cook for about 1 minute, stirring constantly, to prevent the squid from becoming tough. After the squid is lightly browned, add the shrimp and cook for an additional minute, until they turn pink and opaque. At this point, pour in 40g of white wine, stirring well to deglaze the pan. Let the alcohol evaporate completely, and once the liquid has reduced, remove the seafood from the pan and set it aside in a warm dish.
Step 6: Toast the Rice
In the same pan, add the Carnaroli rice, stirring it constantly to lightly toast the grains. This should take about 1 minute. The rice will start to smell nutty and will appear slightly translucent on the edges.
Step 7: Deglaze and Cook the Risotto
Once the rice is toasted, add the remaining 50g of white wine, stirring until the rice has absorbed the wine completely. From here, gradually add the seafood broth in small ladles, stirring constantly. Wait until the rice has absorbed the liquid before adding more broth. Continue adding the broth and stirring until the rice becomes creamy and al dente (about 18-20 minutes).
Step 8: Add the Seafood
When the rice is almost done (with about 1-2 minutes left), stir in the cooked shrimp, squid, mussels, and clams. Add the chopped parsley, a pinch of freshly ground black pepper, and salt to taste. Mix everything gently to combine, making sure the seafood is evenly distributed throughout the rice.
Step 9: Rest and Serve
Once everything is combined, remove the pan from the heat and let the risotto rest for a minute or two. This will allow the flavors to meld together and the risotto to thicken slightly.
When ready to serve, spoon the risotto onto plates, topping each portion with the mussels and clams that were set aside earlier. Garnish with additional chopped parsley, a drizzle of extra virgin olive oil, and an extra grind of black pepper.
Serving Suggestions
- Pair this seafood risotto with a chilled glass of white wine, such as Pinot Grigio or Verdicchio, to complement the fresh flavors of the seafood.
- Serve alongside a light green salad with a lemon vinaigrette to balance out the richness of the risotto.
- For an extra touch of elegance, top the dish with a sprinkle of freshly grated Parmesan cheese (optional, as many seafood lovers prefer risotto without cheese to preserve the delicate seafood flavor).
Tips for a Perfect Risotto
- Use Carnaroli rice: Carnaroli rice is ideal for risotto because of its ability to absorb liquid while maintaining a creamy texture.
- Fresh seafood is key: The quality of your seafood will greatly impact the flavor of the risotto. Opt for the freshest mussels, clams, squid, and shrimp you can find.
- Add broth gradually: Be patient when adding the broth to the rice. Stir frequently, allowing each ladle of liquid to be absorbed before adding the next. This helps achieve the perfect creamy consistency.
- Don’t overcook the seafood: The seafood should be added toward the end of cooking to ensure it remains tender and succulent.
Enjoy your Risotto ai frutti di mare – a flavorful, luxurious dish that brings a little taste of the sea to your table. Perfect for family dinners or special occasions, this seafood risotto will surely impress with its depth of flavor and creamy texture.
