Risotto ai Frutti di Mare
Italy's seafood risotto — risotto ai frutti di mare, a Venetian-inspired classic using clams, mussels, prawns and squid in a deeply flavoured seafood stock. The risotto is finished without cheese (seafood and cheese never mix in Italian cooking). The shellfish open in wine; their juices form the stock. Finished with parsley and olive oil only.
- Total
- 50 min
- Serves
- 4
- Level
- Hard
Prep 20 min · Cook 30 min
Ingredients
Method
Open clams and mussels in a covered pan with wine over high heat; remove as they open. Strain the liquid through a fine sieve; reserve. Keep shellfish in half-shells.
About 5 min
Quickly sauté prawn shells; add water; simmer 20 minutes for a quick stock. Combine with strained shellfish juices and fish stock. Keep warm.
About 14 min
Sauté shallot and garlic in olive oil. Add rice; toast 2 minutes. Add white wine; absorb. Add stock ladle by ladle, stirring; cook 16–18 minutes.
About 14 min
3 minutes before done: add squid and prawns to the risotto; stir until cooked through.
About 14 min
Off heat, stir in shellfish, generous olive oil and parsley. NO butter, NO Parmesan with seafood risotto. The risotto should be all'onda. Serve immediately.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 32 g
- Carbs
- 56 g
- Fat
- 12 g
- Fibre
- 2 g
- Sugar
- 3 g
- Sodium
- 760 mg
Contains: fish, shellfish
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Recipe by Boon Tools.