📝 About This Recipe
Transport your senses to the sun-drenched coast of Italy with this luxurious Risotto ai Frutti di Mare. This masterpiece combines the creamy, starchy elegance of Carnaroli rice with the briny sweetness of fresh clams, mussels, shrimp, and calamari. Infused with a rich homemade seafood stock and a whisper of dry white wine, it is a testament to the beauty of coastal Italian cooking where the quality of the ingredients takes center stage.
🥗 Ingredients
The Seafood
- 500 grams Manila Clams (scrubbed and purged of sand)
- 500 grams Mussels (debearded and scrubbed)
- 8-12 pieces Large Shrimp (peeled and deveined, tails left on)
- 250 grams Calamari (cleaned and sliced into rings)
The Risotto Base
- 320 grams Carnaroli or Arborio Rice (do not rinse)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Vermentino)
- 1 large Shallot (finely minced)
- 3 pieces Garlic Cloves (thinly sliced)
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 1/4 teaspoon Red Chili Flakes (optional for a gentle heat)
The Liquid and Aromatics
- 1.5 liters Seafood Stock (kept simmering in a separate pot)
- 6-8 pieces Cherry Tomatoes (halved)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 Lemon (zest only)
- to taste Sea Salt and Black Pepper
👨🍳 Instructions
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1
In a large wide-bottomed pan, heat 1 tablespoon of olive oil over medium-high heat. Add the clams and mussels with a splash of water, cover tightly, and steam for 3-5 minutes until they pop open. Remove from heat immediately.
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2
Strain the liquid from the shellfish through a fine-mesh sieve (or coffee filter) to remove any grit, and add this precious 'nectar' to your simmering seafood stock.
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3
Remove most of the shellfish from their shells, leaving 8-10 whole ones in the shell for a beautiful final presentation. Set aside.
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4
In a heavy-bottomed pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add the minced shallot and sauté until translucent, about 3 minutes.
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5
Add the garlic and chili flakes, cooking for 1 minute until fragrant but not browned. Add the cherry tomatoes and cook until they just begin to soften.
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6
Add the rice to the pot. This is the 'tostatura' phase. Toast the rice for 2-3 minutes, stirring constantly, until the edges are translucent and it smells slightly nutty.
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7
Pour in the white wine. Stir until the wine has been completely absorbed by the rice, deglazing the bottom of the pan.
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8
Begin adding the hot seafood stock one ladle at a time. Stir frequently but gently; this agitation releases the starch, creating the signature creaminess.
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9
Wait until each ladle of stock is almost fully absorbed before adding the next. Keep the heat at a steady simmer.
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10
After about 12 minutes of cooking the rice, stir in the calamari rings. They need about 5-7 minutes to become tender.
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11
Two minutes later (around the 14-minute mark), tuck the raw shrimp into the rice. They will poach perfectly in the residual heat and stock.
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12
When the rice is 'al dente'—tender with a slight bite in the center—stir in the cooked clams and mussels (both shelled and in-shell).
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13
Remove from heat. Unlike meat-based risottos, we do not use butter or cheese here to keep the seafood flavors pure. Instead, stir in a final drizzle of extra virgin olive oil, the fresh parsley, and lemon zest.
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14
Cover and let the risotto rest for 2 minutes ('mantecatura'). The consistency should be 'all'onda'—wavy and fluid, not a stiff mound.
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15
Taste for seasoning and serve immediately on warmed plates, ensuring each guest gets a selection of the beautiful whole shellfish.
💡 Chef's Tips
Always keep your stock simmering on the burner next to your risotto; adding cold stock will shock the rice and ruin the texture. Use Carnaroli rice if possible; it is the 'king of rice' and holds its shape better than Arborio, making it harder to overcook. Never use parmesan cheese in a traditional Italian seafood risotto, as the strong dairy flavor masks the delicate salinity of the fish. If the risotto looks too dry at the end, add one last splash of stock; it should flow across the plate when served. Discard any clams or mussels that do not open during the initial steaming process.
🍽️ Serving Suggestions
Pair with a crisp, high-acid Italian white wine like a Greco di Tufo or a Sicilian Grillo. Serve with a side of charred crusty ciabatta rubbed with a clove of raw garlic. A simple arugula salad with a light lemon vinaigrette provides a peppery contrast to the rich rice. Follow the meal with a palate-cleansing lemon sorbetto or a shot of chilled Limoncello.