Name: Seafood Risotto (Risotto ai Frutti di Mare)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 320 g Arborio or Carnaroli rice; 200 g shrimp, peeled; 300 g mussels, cleaned; 150 g squid rings; 1 small onion, finely chopped; 1 garlic clove, minced; 100 ml dry white wine; 1.2 litres hot fish stock; 60 ml olive oil; 20 g butter; Parsley, chopped, and lemon zest to finish

Instructions

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1Steam the mussels in a lidded pan with a splash of wine until they open, 4–5 minutes; shell half and keep all juices for the stock. Discard closed ones.

2In a wide pan, warm the olive oil; soften the onion and garlic without colouring, 4 minutes.

3Add the rice and toast 2 minutes until the grains look translucent at the edges.

4Pour in the wine; stir until absorbed.

5Add the hot stock one ladle at a time, stirring, 16–18 minutes until the rice is al dente and creamy.

6In the last 4 minutes, add the squid rings and shrimp; they cook in the rice.

7Off the heat, mount with the butter, add the mussels, parsley and lemon zest; rest 2 minutes and serve loose, never compacted.

Seafood Risotto (Risotto ai Frutti di Mare)

Ingredients

Instructions

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