Here’s a gorgeous, restaurant-style recipe for Risotto ai Frutti di Mare — creamy, savory seafood risotto packed with the fresh flavors of the sea. Think shrimp, calamari, mussels, and clams all nestled in perfectly cooked arborio rice with white wine and a whisper of garlic. 🇮🇹🦐🍚
🍽️ Risotto ai Frutti di Mare (Seafood Risotto)
📝 Ingredients (Serves 4)
For the seafood:
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12–16 mussels, scrubbed and debearded
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8–10 clams, scrubbed
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8–10 medium shrimp, peeled & deveined
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1 cup cleaned calamari rings (optional)
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1 tbsp olive oil
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Salt & pepper to taste
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1 garlic clove (smashed)
For the risotto:
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1 ½ cups arborio rice
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1 small shallot or 1/2 onion, finely chopped
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2 tbsp olive oil or butter
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1/2 cup dry white wine
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~4 cups seafood stock (or mix fish/chicken broth) — warm
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2 tbsp chopped fresh parsley
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1 tbsp butter (optional, for finishing)
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Zest of 1/2 lemon (optional)
🔥 Instructions
1. Cook the shellfish:
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In a large pan, heat 1 tbsp olive oil and the smashed garlic.
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Add mussels and clams. Pour in 1/4 cup wine and cover.
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Steam for 4–6 minutes, until shells open. Discard any that don’t open.
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Set aside shellfish. Strain and reserve the liquid (adds depth to your broth).
2. Sauté shrimp & calamari:
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In the same pan, add a little oil if needed.
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Sauté shrimp and calamari just until barely cooked (1–2 mins).
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Season lightly and set aside with the mussels/clams.
3. Start the risotto:
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In a wide pan, heat olive oil or butter over medium heat.
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Add shallots and cook 2–3 minutes until soft.
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Stir in arborio rice and toast it for 1–2 minutes.
4. Deglaze and simmer:
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Pour in white wine. Stir until absorbed.
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Begin adding warm stock one ladle at a time, stirring often.
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Let each addition absorb before adding the next. This takes ~18–20 minutes.
5. Finish with seafood:
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When rice is al dente and creamy, gently fold in the shrimp, calamari, clams, and mussels (shells on or off — your call).
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Stir in reserved shellfish liquid for flavor.
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Add parsley, lemon zest, and a small knob of butter for richness.
🍷 Serve Hot:
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Plate immediately with extra parsley and a squeeze of lemon.
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Pair with a crisp white wine (Pinot Grigio or Vermentino).
🧄 Tips & Variations:
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No fresh seafood? Use a frozen seafood medley — just thaw and pat dry before sautéing.
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Want it spicy? Add a pinch of chili flakes to the garlic oil.
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Add cherry tomatoes for a summery twist.