Risotto ai Frutti di Mare

Risotto ai Frutti di Mare
  • PREP TIME
    45 mins
  • COOK TIME
    1 hrs 27 mins
  • TOTAL TIME
    3 hrs 17 mins
  • SERVING
    6 People
  • VIEWS
    7

Embark on a culinary journey to the Italian coast with this exquisite seafood risotto. A symphony of flavors from the sea, this dish combines succulent mussels, clams, and shrimp with creamy Arborio rice, creating a truly unforgettable dining experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    73 g
  • Cholesterol
    154 mg
  • Fiber
    2 g
  • Protein
    35 g
  • Saturated Fat
    2 g
  • Sodium
    420 mg
  • Sugar
    4 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

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

02

Step

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. Season with salt and pepper. (40 minutes to 1 hour)

03

Step

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

04

Step

Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion; cook and stir until softened. Stir in rice until translucent and coated with oil. Increase heat to medium-high; pour in 1 cup white wine. Simmer until alcohol has evaporated. (approximately 10 minutes)

05

Step

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. (approximately 15 minutes)

06

Step

Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 clove garlic and cook until golden. Add mussels and 1/2 cup white wine; cover and cook until mussels open. 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. (approximately 8 minutes)

07

Step

Heat 1 tablespoon olive oil in the same saucepan over medium heat. Add 1 clove garlic and cook until golden. Add clams and 1/2 cup white wine; cover and cook until opened. 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. (approximately 8 minutes)

08

Step

Heat remaining olive oil in the same saucepan. Add 1 clove garlic and shrimp; cook and stir until shrimp turn pink. Remove from heat and discard garlic. (approximately 4 minutes)

09

Step

Pour some of the mussel and clam cooking water over the rice; cook. Remove rice from heat. Fold in mussels, clams, and shrimp. Sprinkle parsley on top. Let stand before serving. (approximately 10 minutes)

For an even richer flavor, consider adding a pinch of saffron threads to the stock.
Ensure the rice is cooked 'al dente,' with a slight bite to it.
Garnish with a drizzle of high-quality olive oil and a sprinkle of fresh parsley before serving for a restaurant-worthy presentation.

Cathryn Pfannerstill

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 2 Ratings)
Total Reviews: (10)
  • Dusty Von

    The seafood stock makes all the difference. I used store-bought once, and it just wasn't the same.

  • Alberto Morar

    Don't skip the step of straining the cooking liquids from the mussels and clams – it adds so much flavor to the risotto!

  • Providenci Crooks

    I made this for a dinner party, and everyone raved about it. Thank you for sharing this recipe!

  • Buford Wiegand

    Easy to follow instructions, even for a beginner like me. My family loved it!

  • Leola Purdy

    I added a bit of chili flake for a little kick. It was delicious!

  • Hardy Spencer

    Next time, I'll try adding some scallops for extra variety.

  • Tiana Nienow

    This recipe is amazing! The risotto was so creamy and flavorful. Definitely a crowd-pleaser!

  • Louvenia Greenfelder

    The cooking times were spot on. My risotto was perfectly cooked.

  • King Kiehn

    This is now my go-to recipe for seafood risotto. It's simply the best!

  • Yadira Damore

    The saffron tip was fantastic! It gave the risotto a beautiful color and a wonderful aroma.

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