The seafood risotto is a first course based on fish, tasty and flavorful, named after the products used to flavor the dish, made with typical seafood products. Essential ingredients include mussels, clams, octopus, shrimp, and many other delicious and flavorful ingredients.
If you enjoy fish first courses, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 551.90 (Kcal)
- Carbohydrates 79.61 (g) of which sugars 3.23 (g)
- Proteins 44.22 (g)
- Fat 5.48 (g) of which saturated 1.52 (g)of which unsaturated 2.64 (g)
- Fibers 1.73 (g)
- Sodium 874.66 (mg)
Indicative values for a portion of 200 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 for 2 people
- 1 cup Carnaroli rice
- 1 quart fish stock
- 1 bunch parsley
- 1 chili pepper
- 3.5 oz mussels
- 3.5 oz clams
- 3.5 oz octopus
- 2 cuttlefish
- 3.5 oz shrimp
- 1 clove garlic
- 3.5 squid
Tools
- 1 Pot 3-quart
- 1 Ladle
- 1 Pot 2-quart
Procedure
Seafood risotto is delicious, but the ingredients it contains are truly numerous, and this is what makes it so flavorful.
First, focus on cooking the clams and mussels in a pan. Add a drizzle of oil, the unpeeled garlic clove, and the chili pepper. Cook until they are fully open.
When all the mussels and clams are open, start the tedious part: remove the shells, strain the liquids from the sand, and set the fruits aside.
Now it’s time to clean the shrimp, cuttlefish, and squid to remove the skin, shells, and internal filaments.
When the seafood is cleaned, sauté them in a pan with a drizzle of oil; the flame should be high, and the cooking quick, just a couple of minutes.
Now you can turn off and set aside to add to the risotto at the end of cooking. Shellfish are delicate, and prolonged cooking in the rice would make them rubbery.
It’s time to toast the risotto in a pan; when the rice is hot, deglaze with white wine and add the strained mussel liquid to flavor the dish.
Continue cooking the rice for another 5 minutes, adding the fish stock little by little.
Follow the instructions on the package; usually, Carnaroli rice cooks in 15-17 minutes. When there are 5 minutes left to finish cooking, add the mussels, clams, and other seafood sautéed in the pan.
Finally, we just need to remove the risotto from the heat and let it rest for a couple of minutes, add extra virgin olive oil (1 tablespoon), mix well, taste, and adjust the salt.
Your seafood risotto is ready!
Plating Tips:
It’s time to decorate the plate by adding some breadcrumbs flavored with an anchovy fillet and sautéed in a pan with some oil to toast and make it crispy. Now you can add finely chopped parsley, and your dish is ready. For a fresh note, you can grate some organic lemon zest over the dish, being careful not to add the white part, which tastes bitter.
Wine Pairing for Seafood Risotto:
How to choose the wine to pair? I recommend a white wine; the classic pairing is Vermentino, but you can also opt for a Greco di Tufo or a Falanghina.
