Risotto Frutti di Mare
This Seafood Risotto is a luxurious and creamy Italian dish that combines fresh seafood, Arborio rice, and a hint of marinara sauce. The blend of tender calamari, shrimp, and mussels creates a savory, briny flavor that’s balanced with the richness of the rice. Perfect for seafood lovers, this dish is both elegant and comforting, making it a standout in any risotto recipe collection.
Ingredients
- 1 ½ cups Arborio rice
- 4 cups seafood broth
- 1 cup white wine
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 cup calamari sliced
- 1 cup shrimp peeled and deveined
- 1 cup mussels cleaned
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup marinara sauce
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the Broth: In a saucepan, heat the seafood broth and keep it warm over low heat.
- Sauté the Aromatics: In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3 minutes.
- Add the Rice: Stir in the Arborio rice and cook for 2 minutes, ensuring the rice is coated with the oil and butter.
- Deglaze with Wine: Pour in the white wine, cooking until it is mostly absorbed by the rice.
- Incorporate the Broth Gradually: Begin adding the warm seafood broth one ladle at a time. Stir frequently, allowing the rice to absorb the liquid before adding more.
- Add the Seafood: After about 15 minutes, stir in the calamari, shrimp, and mussels. Continue stirring and adding broth until the seafood is cooked and the rice is creamy (another 5-10 minutes).
- Finish with Marinara: Once the seafood is fully cooked, stir in the marinara sauce and season with salt and pepper to taste.
- Serve: Garnish with fresh parsley and serve hot.
Notes
For the best flavor, use fresh seafood like shrimp, calamari, and mussels. If using frozen seafood, ensure it is thawed properly. Using seafood broth enhances the flavor of the risotto, but you can substitute with vegetable or chicken broth if necessary. Stirring the risotto frequently and gradually adding the broth is key to achieving the creamy texture. You can add other seafood such as scallops or lobster for a more decadent version of this dish.