Risotto ai Frutti di Mare
This dish requires your full attention at the stove. It is less about following a rigid timeline and more about watching the rice transform as it releases its starch.
Keep the stock hot, not just warm.
If you add cold stock to the rice, the cooking process stops, the starch fails to release, and your risotto will lose its signature texture.
- heavy-bottomed rondeau or wide pot
- ladle
- wooden spoon
- tongs
What goes in.
- 1.5 cupsCarnaroli or Arborio rice
- 5 cupsfish or shellfish stock, kept at a simmer
- 1 lbmixed seafood (mussels, clams, squid rings, shrimp)
- 1/2 cupdry white wine
- 2 tbspextra virgin olive oil
- 2 clovesgarlic, smashed
- 1/4 cupfresh parsley, chopped
The final emulsification
Remove the pot from the heat before stirring in a final knob of cold butter or oil. This move cools the pan slightly and emulsifies the surface starches into a glossy, velvety coating.
The method.
Sear the seafood
In a wide pot, heat a tablespoon of oil over medium-high heat. Add the squid and shrimp, searing until just opaque, then remove them. Add the mussels and clams, splash with a bit of wine, and cover until they pop open. Set all seafood aside.
Toast the rice
In the same pot, add the remaining oil and garlic. Add the rice and stir constantly for two minutes. You want the edges of the grains to look translucent while the center remains opaque.
Deglaze
Pour in the wine. Let it hiss and evaporate completely until the sharp scent of raw alcohol is gone.
The slow feed
Add a ladle of hot stock. Stir frequently. Wait until the liquid is almost entirely absorbed before adding the next ladle. Repeat this for about 16 to 18 minutes.
Combine
When the rice is al dente, fold the cooked seafood back into the pot. Stir gently for one minute to warm the seafood through without overcooking it.
When it doesn't go to plan.
Never rinse your rice; you need the surface starch to create the creaminess.
If you run out of stock, use boiling water—do not use cold.
Taste the rice at the 15-minute mark; it should have a slight resistance in the center.
The ones that keep coming up.
Should I use cheese on seafood risotto?
Traditionally, no. The saltiness from the shellfish and the richness of the emulsified starch provide enough depth without the interference of dairy.
Can I use frozen seafood?
Yes, but thaw and pat it completely dry first. Excess water from melting ice will prevent the seafood from searing properly.
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