Risotto Coi Frutti Di Mare Risotto with Seafood
Transport your taste buds to the Italian coast with Risotto Coi Frutti Di Mare, a luxurious seafood risotto that’s as visually stunning as it is flavorful. This creamy dish combines plump Arborio rice with a medley of fresh seafood, including shrimp, mussels, clams, and tender squid, all gently cooked to perfection in a fragrant seafood stock. Enhanced with dry white wine, aromatic garlic, and freshly grated Parmesan cheese, every spoonful is a harmony of rich and briny flavors. The meticulous technique of gradually adding stock ensures an irresistibly velvety texture, while a final touch of parsley and bright lemon wedges adds freshness to the dish. Perfect for dinner parties or date nights, this restaurant-worthy recipe is ready in under an hour and serves up a taste of the Mediterranean directly from your kitchen.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 0.5 cups Dry white wine
- 6 cups Seafood stock
- 0.5 cups, freshly grated Parmesan cheese
- 8 large, peeled and deveined Shrimp
- 1 pound, cleaned and debearded Mussels
- 1 pound, cleaned Clams
- 0.5 pounds, cleaned and sliced into rings Squid
- 2 tablespoons, chopped Parsley
- to taste Salt
- to taste Black pepper
- 1 cut into wedges for serving Lemon
Instructions
Heat the seafood stock in a medium pot over low heat and keep it warm throughout the cooking process.
In a large pan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the Arborio rice and toast it for 2-3 minutes, stirring constantly, until the edges of the grains turn translucent.
Pour in the white wine and stir. Simmer until the wine is mostly absorbed by the rice.
Begin adding the warm seafood stock, one ladleful at a time. Stir frequently and allow each ladleful to be absorbed before adding more. This process should take 20-25 minutes.
Meanwhile, in a separate pan, heat 1 tablespoon of butter and gently sauté the shrimp, mussels, clams, and squid for 3-5 minutes until the shrimp are pink and the shellfish have opened. Discard any shellfish that remain closed.
When the rice is creamy and cooked al dente, stir in the sautéed seafood, Parmesan cheese, and chopped parsley. Season with salt and black pepper to taste.
Remove the pan from the heat and let the risotto rest for 2 minutes.
Serve immediately with a drizzle of olive oil, additional parsley, and lemon wedges on the side.
Nutrition Facts
Calories |
3622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 1242 mg | 414% | |
| Sodium | 11307 mg | 492% | |
| Total Carbohydrate | 340.9 g | 124% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 16.8 g | ||
| Protein | 295.1 g | 590% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1302 mg | 100% | |
| Iron | 39.8 mg | 221% | |
| Potassium | 4756 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
