Risotto ai Frutti di Mare

Risotto ai Frutti di Mare is a sumptuous Italian seafood risotto that brings together the flavours of the sea with the creamy texture of Arborio rice. This delectable dish showcases a medley of fresh seafood, creating a rich and flavourful experience that captures the essence of Italian coastal cuisine.

Ingredients

Basic Ingredients:

Arborio Rice: A short-grain rice known for its ability to absorb liquids and create a creamy texture.

Onion and Garlic: Finely chopped for flavour.

White Wine: Dry white wine is used to deglaze the pan.

Fish or Seafood Stock: Provides the liquid base for cooking the rice.

Olive Oil: Used for sautéing the aromatics and enhancing flavour.

Salt and Pepper: Season to taste.

Seafood Selection:

Mixed Seafood: A combination of seafood such as shrimp, mussels, clams, squid, and scallops.

Fish Fillets: White fish fillets, such as cod or halibut, cut into bite-sized pieces.

Calamari Rings: Tender rings of squid.

Mussels and Clams: Cleaned and debearded.

Aromatics and Herbs:

Fresh Parsley: Chopped for a burst of freshness.

Lemon Zest: Adds a citrusy brightness.

Cherry Tomatoes: Halved for colour and sweetness.

Finishing Touch:

Butter: Unsalted butter contributes to the creamy texture.

Grated Parmesan Cheese: Adds richness and depth.

Preparation

Prepare Seafood:

Clean and prepare the seafood, ensuring that shells are cleaned, and fish fillets are cut into bite-sized pieces.

Sauté Aromatics:

In a large, wide pan, sauté finely chopped onions and garlic in olive oil until translucent.

Toast Rice:

Add Arborio rice to the pan and toast it, stirring constantly until the edges become translucent.

Deglaze with Wine:

Pour in white wine and stir until it is mostly absorbed by the rice.

Gradual Cooking:

Begin adding fish or seafood stock one ladle at a time, stirring frequently.

Continue adding stock and stirring until the rice is cooked to a creamy consistency.

Add Seafood and Aromatics:

When the rice is almost cooked, add the mixed seafood, fish fillets, calamari rings, mussels, clams, cherry tomatoes, fresh parsley, and lemon zest.

Cook until the seafood is cooked through and the rice is creamy.

Finish with Butter and Cheese:

Stir in unsalted butter and grated Parmesan cheese to enhance creaminess.

Season and Serve:

Season the Risotto ai Frutti di Mare with salt and pepper to taste.

Serve hot, garnished with additional fresh parsley and a drizzle of olive oil.

Serving Suggestions

Risotto ai Frutti di Mare is a complete and satisfying dish on its own. It pairs well with a crisp white wine or a light-bodied rosé, complementing the richness of the seafood.

Variations

Spicy Version: Add red pepper flakes or diced chili for a touch of heat.

Tomato-Based: Introduce tomato sauce or diced tomatoes for a different flavour profile.