Seafood Risotto is among my favorite seafood dishes. It’s a recipe that requires a bit more time, but it’s very simple to make. In this preparation, as you will see later, I don’t use salt because I find that the shellfish provide the right amount of saltiness. My favorite version is the white risotto, but if you want to try it with tomato, it’s not bad either.
- Difficulty: Medium
- Cost: Average
- Preparation time: 30 Minutes
- Cooking time: 3 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 2 cups oz Carnaroli Rice
- 14 oz oz shrimp
- 10.5 oz oz calamari
- 2.2 lbs lbs Mussels
- 1.1 lbs lbs clams
- 1 clove Garlic
- to taste Extra virgin olive oil
- 1 glass White wine
- to taste Chili pepper
- to taste chopped parsley
- Shrimp shells and heads
- 1 carrot
- 1 stalk Celery
- 1 onion
- 2 tbsps Tomato sauce
Tools
- 2 Pots with high sides
How to prepare Seafood Risotto
To prepare Seafood Risotto, organize your workspace with all ingredients pre-measured, so you have everything at hand.
Usually, I prefer to buy fresh ingredients, but when it’s not possible, I rely on a good frozen option.
First of all, you need to prepare a bisque, which is a type of fish broth, obtained from shrimp shells and heads.
The cooking base obtained will be used to moisten the risotto.
Cut the vegetables into large pieces and put them in a high-sided pot to sauté with 5 tablespoons of extra virgin olive oil.
Then add all the waste from the shrimp, and continue to sauté for a few more minutes.
Add about 2 quarts of water, the tomato sauce, and bring to a boil.
Lower the heat, cover with a lid, and let it cook for about 3 hours.
From time to time, add cold water, keeping in mind that it needs to cook for a long time but should not reduce too much.
The liquid you need should be about three times the weight of the rice.
At the end of cooking, strain the bisque and put it back on the heat.
Open the mussels and clams, let them cool, then remove the shellfish and place them in a bowl with their filtered cooking liquid.
Cut the cleaned calamari into pieces and sauté them in a large pot with 5 tablespoons of EVO oil.
Add the rice, toast it, and then gradually add ladles of broth.
Halfway through cooking, add the mussels and clams with all their liquid.
Adjust with chili pepper, and only off the heat, during the creaming process, add the shrimp, which will cook just enough.
Serve your Seafood Risotto, sprinkling it with fresh chopped parsley.
Notes
Tips and variations:
When preparing a recipe that involves shellfish, if they are fresh, never throw away the waste, even if it is minimal.
Place them in a container and store them in the freezer to use when you have the right amount to make a bisque.
If you like, you can prepare all the fish and the bisque the day before, but the shrimp should be cooked only at the last moment, along with the rice.
Want to try the tomato version? Then don’t miss the next recipe: Tomato Seafood Risotto
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