Seafood Risotto (Risotto Ai Fruitti Di Mare) Recipe

Name: Seafood Risotto (Risotto Ai Fruitti Di Mare)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups fish or vegetable stock; 1/3 cup olive oil; 3 tablespoons unsalted butter; 1 small onion, minced (about 1/2 cup); 1 1/3 cups Carnaroli or Vialone Nano rice; 1/2 cup dry white wine; 8 small clams, such as Manila; 8 mussels, scrubbed and debearded; 4 ounces squid, cleaned and cut into thin rings; 4 medium sea scallops; 1/2 cup peeled, crushed, and seeded plum tomatoes; 1/2 cup loosely packed chopped fresh flat-leaf parsley; 1/2 teaspoon chopped garlic; 1 tablespoon brandy; 1 tablespoon extra-virgin olive oil; 1/2 cup freshly grated Parmigiano-Reggiano, optional; Salt and freshly ground black pepper; N/A freshly ground black pepper

Servings: persons

2 1/2 cups fish or vegetable stock
1/3 cup olive oil
3 tablespoons unsalted butter
1 small onion, minced (about 1/2 cup)
1 1/3 cups Carnaroli or Vialone Nano rice
1/2 cup dry white wine
8 small clams, such as Manila
8 mussels, scrubbed and debearded
4 ounces squid, cleaned and cut into thin rings
4 medium sea scallops
1/2 cup peeled, crushed, and seeded plum tomatoes
1/2 cup loosely packed chopped fresh flat-leaf parsley
1/2 teaspoon chopped garlic
1 tablespoon brandy
1 tablespoon extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano, optional
Salt and freshly ground black pepper
N/A freshly ground black pepper

1
1. In a small saucepan, warm the fish or vegetable stock. Keep warm.
2
2. In a large saucepan over moderately low heat, warm the olive oil. Add 1 tablespoon of the butter and the onion, and saute, stirring occasionally, until tender (there should be no color), about 5 minutes. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.
3
3. Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
4
4. Add the clams, mussels, squid, scallops, and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed.
5
5. Remove the risotto from the heat and add the parsley, garlic, brandy, olive oil, Parmigiano-Reggiano, if using, and the remaining 2 tablespoons butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper, and serve immediately.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 1/2 cups fish or vegetable stock, 1/3 cup olive oil, 3 tablespoons unsalted butter, 1 small onion, minced (about 1/2 cup), and more.

Yes, Seafood Risotto (Risotto Ai Fruitti Di Mare) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Risotto (Risotto Ai Fruitti Di Mare)

How did you like this recipe?

Frequently Asked Questions