The Seafood Risotto with Saffron is a very delicious main course that can be served in a fish-based menu. The ingredients in this recipe are simple: clams, mussels, and cuttlefish, but you can also use shrimp, prawns, and calamari.

Other risotto recipes

Difficulty: Very easy
Cost: Medium
Preparation time: 15 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

547.56 Kcal

calories per serving

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Energy 547.56 (Kcal)
Carbohydrates 62.65 (g) of which sugars 1.78 (g)
Proteins 27.20 (g)
Fat 17.91 (g) of which saturated 2.74 (g)of which unsaturated 1.68 (g)
Fibers 1.30 (g)
Sodium 921.35 (mg)

Indicative values for a portion of 344 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

5 oz Carnaroli rice
2 cuttlefish
10 mussels
1.1 lbs clams
1 shallot
1/3 cup dry white wine
1 clove garlic
1 packet saffron
6 sprigs parsley
1 1/4 cup fish stock (or vegetable, both unsalted)
2/3 cup water (from opening the mollusks)
2 tbsp extra virgin olive oil

Tools

Kitchen Scale
Cutting Board
Strainer
Pan
Lid
Frying Pan
Wooden Spoon

Steps

Soak the clams in cold water with a handful of coarse salt and let them purge for 1 hour. Clean the mussels by removing the byssus and scraping impurities from the shells with a small knife. After the time has passed, put mussels and clams in a large pan, add a clove of garlic and the stems of parsley, cover with the lid, and let them open over high heat. While they cool off the heat, prepare the cleaned cuttlefish without ink (ask to have them cleaned at the fish market to avoid staining). Cut them into thin strips and pieces for the tentacles. Slice the shallot and sauté it in a frying pan with 1 1/3 tbsp of oil, once it starts to color, add the rice and toast it for a few minutes.
Deglaze with the white wine, and once evaporated, add the filtered liquid from mussels and clams, stir, and as soon as it starts drying, add the saffron dissolved in a ladle of stock. After 10 minutes, add the cuttlefish and stir.
Continue by adding shelled mussels and clams, stir, and continue cooking for another 8-10 minutes until the rice is cooked. DO NOT SALT as the filtered water from the mollusks is already salty. Off the heat, pour the remaining oil and chopped parsley, mix well, and serve.