Description
This classic Risotto ai Frutti di Mare combines creamy Arborio rice with fresh seafood in a rich, flavorful dish. Enjoy this Italian seafood risotto for a comforting and impressive meal.
Ingredients
Units
Scale
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups seafood stock
- 1 lb mussels, cleaned
- 1 lb clams, cleaned
- 1/2 lb shrimp, deveined
- 1 tbsp extra-virgin olive oil
- 1 small onion, minced
- 2 cloves garlic, minced
- Fresh parsley, for garnish
- Salt and pepper, to taste
Instructions
- Prepare the Seafood Stock: Combine chopped tomato, onion, carrot, celery, and shrimp shells in a large pot. Cover with water and simmer for 30 minutes. Strain and keep warm.
- Cook the Seafood: Steam mussels and clams until open. Sauté shrimp in a skillet until pink. Set aside.
- Sauté the Aromatics: In a skillet, heat olive oil and sauté garlic and onion.
- Toast the Rice: Add Arborio rice and toast for 2 minutes.
- Add Wine: Pour in white wine, stirring until absorbed.
- Cook with Stock: Gradually add stock, stirring continuously until rice is creamy.
- Incorporate Seafood: Gently fold in cooked seafood.
- Serve: Garnish with parsley and serve hot.
Notes
Choosing Seafood: Fresh, quality seafood makes a big difference in flavor.
Adjusting Consistency: For a creamier risotto, add a splash of stock right before serving.
Vegetarian Option: Substitute seafood stock with vegetable stock and omit seafood.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Main dish
- Cuisine: Italian
Nutrition
- Calories: 420
- Sodium: 850mg
- Fat: 12g
- Carbohydrates: 52g
- Protein: 25g