📝 About This Recipe
Transport your senses to the sun-drenched Amalfi Coast with this authentic Risotto alla Marinara, a masterpiece of Italian seafood tradition. This dish marries the creamy, starch-rich texture of Carnaroli rice with the briny sweetness of fresh mussels, clams, shrimp, and calamari. Infused with a rich, homemade seafood fumetto and a hint of cherry tomato, it’s a sophisticated yet comforting celebration of the sea that demands patience and the finest ingredients.
🥗 Ingredients
The Seafood
- 500 grams Mussels (scrubbed and debearded)
- 500 grams Clams (Vongole) (purged of sand)
- 300 grams Shrimp/Prawns (peeled and deveined, tails on)
- 250 grams Calamari (cleaned and sliced into rings)
The Risotto Base
- 320 grams Carnaroli or Arborio Rice (high-quality superfino grade)
- 4 tablespoons Extra Virgin Olive Oil (cold-pressed)
- 2 pieces Shallots (finely minced)
- 3 pieces Garlic Cloves (crushed)
- 150 ml Dry White Wine (such as Pinot Grigio or Vermentino)
- 1.2 liters Seafood Stock (Fumetto) (kept at a simmer)
- 6-8 pieces Cherry Tomatoes (quartered)
Finishing Touches
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 teaspoon Red Chili Flakes (optional for heat)
- 1 piece Lemon (zest only)
- to taste Sea Salt and Black Pepper
👨🍳 Instructions
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1
In a large wide pan, heat 1 tablespoon of olive oil with one crushed garlic clove. Add the cleaned mussels and clams, pour in a splash of white wine, and cover with a lid. Cook for 3-4 minutes until they pop open.
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2
Strain the liquid from the shellfish through a fine-mesh sieve lined with a paper towel to remove any grit. Reserve this precious 'sea nectar' and add it to your simmering seafood stock.
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3
Remove most of the mussels and clams from their shells, leaving a few in the shell for a beautiful final presentation. Set aside.
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4
In a heavy-bottomed pot (or a traditional copper risotto pan), heat the remaining olive oil over medium heat. Sauté the minced shallots until translucent and soft, about 3 minutes.
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5
Add the rice to the pot. This is the 'tostatura' phase; stir constantly for 2 minutes until the edges of the grains become translucent and they smell slightly nutty. This seals the starch.
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6
Deglaze the pan with the remaining white wine. Stir until the alcohol has evaporated and the liquid is almost completely absorbed by the rice.
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7
Add the quartered cherry tomatoes and a pinch of chili flakes. Begin adding the hot seafood stock one ladle at a time.
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8
Stir the rice frequently. Wait until the liquid is nearly absorbed before adding the next ladle. This friction between the grains is what creates the signature creamy 'mantecatura'.
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9
After about 12 minutes of cooking the rice, stir in the calamari rings. They need less time to stay tender.
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10
Two minutes later, add the shrimp. Continue adding stock and stirring for another 3-5 minutes until the rice is 'al dente'—firm to the bite but not crunchy.
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11
Fold in the cooked mussels and clams (both shelled and in-shell) to warm them through for the final 60 seconds.
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12
Remove from heat. Unlike meat risottos, seafood risotto rarely uses butter or cheese. Instead, stir in a final drizzle of high-quality olive oil, the fresh parsley, and the lemon zest to brighten the flavors.
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13
Let the risotto rest for 2 minutes covered before serving. This allows the textures to harmonize into a perfect 'all’onda' (wavy) consistency.
💡 Chef's Tips
Always keep your stock at a low simmer; adding cold stock shocks the rice and ruins the creamy texture. Never use parmesan cheese in a traditional seafood risotto, as the strong dairy flavor masks the delicate sweetness of the shellfish. Use Carnaroli rice if possible; it is the 'king of rice' and holds its shape better than Arborio during the long stirring process. Discard any mussels or clams that do not open during the initial steaming process. If the risotto is too thick, add one last splash of stock before serving; it should flow like lava when poured onto a plate.
🍽️ Serving Suggestions
Pair with a crisp, chilled Falanghina or Vermentino white wine to complement the salinity of the seafood. Serve on flat plates rather than bowls, tapping the bottom of the plate to let the risotto spread evenly. Accompany with a simple side of grilled asparagus or a light arugula salad with a lemon vinaigrette. Provide a small bowl for discarded shells and plenty of crusty ciabatta to soak up any remaining 'mare' juices.