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'''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:
	'''Risotto ai frutti di mare''' is an Italian seafood risotto. The name means risotto with fruits of the sea, referring to shellfish and other seafood rather than fruit.

Begin adding fish or seafood stock one ladle at a time, stirring frequently.
	The dish is built around the normal risotto method: rice is toasted, cooked gradually with hot liquid, and finished so the grains stay distinct while the sauce becomes creamy. The seafood changes the stock, timing and seasoning.

Continue adding stock and stirring until the rice is cooked to a creamy consistency.
	== Ingredients ==
	Common ingredients include:

Add Seafood and Aromatics:
	* risotto rice such as Carnaroli, Arborio or Vialone Nano;
	* mussels, clams, prawns, squid, scallops or firm white fish;
	* fish stock, shellfish stock or seafood cooking liquid;
	* olive oil;
	* garlic or onion;
	* dry white wine;
	* parsley;
	* lemon zest or juice;
	* tomato in some versions.

When the rice is almost cooked, add the mixed seafood, fish fillets, calamari rings, mussels, clams, cherry tomatoes, fresh parsley, and lemon zest.
	Cheese is optional and often avoided in seafood risotto because it can cover the flavour of the fish and shellfish.

Cook until the seafood is cooked through and the rice is creamy.
	== Method ==
	Seafood risotto works best when the seafood is prepared separately from the rice or added late in cooking. Shellfish should be cleaned properly, and any mussels or clams that are open before cooking or stay closed after cooking should be discarded.

Finish with Butter and Cheese:
	The rice is normally toasted in oil or butter, deglazed with wine and then cooked with hot stock. Seafood is added near the end or folded through before serving so it does not become tough.

Stir in unsalted butter and grated Parmesan cheese to enhance creaminess.
	== Texture ==
	The texture should be loose and creamy rather than stiff. In Italian cooking this is often described as a wave-like consistency. Overcooked rice, dry rice or rubbery seafood usually means the timing was wrong.

Season and Serve:
	== Variations ==
	The exact seafood mix depends on region, season and availability. Some versions are tomato-based, while others are white risottos. Some use saffron, chilli or a stronger shellfish stock.

Season the Risotto ai Frutti di Mare with salt and pepper to taste.
	== See Also ==
	* [[Risotto_alla_Milanese]]
	* [[Panna_Cotta]]
	* [[Tiramisu]]

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.
	== References ==
	* [https://www.giallozafferano.com/recipes/Seafood-risotto.html GialloZafferano: Seafood risotto]
	* [https://www.lacucinaitaliana.com/recipe/seafood-and-vegetable-risotto La Cucina Italiana: Seafood and vegetable risotto]
	* [https://www.lacucinaitaliana.com/italian-food/italian-dishes/risotto-alla-pilota-with-saffron-and-frutti-di-mare La Cucina Italiana: Risotto alla Pilota with frutti di mare]
	* [https://www.bbcgoodfood.com/recipes/easiest-ever-seafood-risotto BBC Good Food: Seafood risotto]
	* [https://www.giallozafferano.com/recipes/shrimp-risotto.html GialloZafferano: Shrimp risotto]

Tomato-Based: Introduce tomato sauce or diced tomatoes for a different flavour profile.
	[[Category:Food]]
	[[Category:Italian cuisine]]