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Risotto ai Frutti di Mare

Risotto ai Frutti di Mare is a classic Italian dish that combines the creamy richness of risotto with the fresh flavors of the sea. This savory dish is a favorite among seafood lovers, as it is made with a variety of seafood such as shrimp, clams, mussels, and squid, all cooked to perfection and served atop a bed of creamy, velvety risotto. The dish is typically finished with a drizzle of olive oil, a sprinkle of fresh herbs, and a generous grating of Parmesan cheese, adding depth and complexity to the flavors.

Prep Time:

45 mins

Cook Time:

1 hr 27 mins

Additional Time:

1 hr 5 mins

Total Time:

3 hrs 17 mins

Servings:

Yield:

6 servings

Ingredients

1 pound mussels, cleaned and debearded

1 pound fresh clams, cleaned

1 pound shell-on medium shrimp

2 quarts water

1 large tomato, quartered

1 onion, quartered

1 carrot, sliced

1 stalk celery, sliced

salt and ground black pepper to taste

5 tablespoons extra-virgin olive oil, divided

1 small onion, chopped

1 (16 ounce) package Arborio rice

2 cups white wine, divided

3 cloves garlic, crushed

1 bunch fresh parsley, chopped

Directions

Step 1

Soak mussels, clams, and shrimp in separate bowls of salted cold water for 1 hour. Drain. Clean and devein shrimp, reserving heads and shells.

Step 2

Combine shrimp heads and shells, 2 quarts water, tomato, quartered onion, carrot, and celery in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 40 minutes to 1 hour. Season with salt and pepper.

Step 3

Strain stock through a fine-mesh sieve, discarding solids. Keep warm over low heat.

Step 4

Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion; cook and stir until softened, about 5 minutes. Stir in rice until translucent and coated with oil, 2 to 3 minutes. Increase heat to medium-high; pour in 1 cup white wine. Simmer until alcohol has evaporated, about 3 minutes.

Step 5

Reduce heat to medium and stir in 1 ladle of stock until rice has absorbed the liquid. Repeat with remaining stock, stirring after each addition, until rice is creamy and almost tender, about 15 minutes.

Step 6

Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add mussels and 1/2 cup white wine; cover and cook until mussels open, about 5 minutes. Remove from heat; discard garlic and any mussels that did not open. Remove shells and keep mussels warm. Strain cooking liquid through a fine-mesh sieve into a bowl.

Step 7

Heat 1 tablespoon olive oil in the same saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add clams and 1/2 cup white wine; cover and cook until opened, about 5 minutes. Remove from heat; discard garlic and any clams that did not open. Remove shells and keep clams warm. Strain cooking liquid through a fine-mesh sieve into a bowl.

Step 8

Heat remaining olive oil in the same saucepan. Add 1 clove garlic and shrimp; cook and stir until shrimp turn pink, about 2 minutes. Remove from heat and discard garlic.

Step 9

Pour some of the mussel and clam cooking water over the rice; cook for 3 to 5 minutes more. Remove rice from heat. Fold in mussels, clams, and shrimp. Sprinkle parsley on top. Let stand before serving, about 5 minutes.

Nutrition Facts (per serving)

637

Calories

15g

Fat

73g

Carbs

35g

Protein

Complement

The key to a successful Risotto ai Frutti di Mare lies in the careful balance of flavors and textures. The creamy rice acts as the perfect canvas for the briny, sweet flavors of the seafood, while the addition of white wine and seafood broth infuses the dish with a depth of flavor that is both comforting and satisfying. This dish is a testament to the simplicity and elegance of Italian cuisine, showcasing the freshest ingredients and allowing them to shine in a way that is both luxurious and approachable.