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Risotto ai Frutti di Mare
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Prep Time:
45 minutes
Cook Time:
87 minutes
Total Time:
197 minutes
Elegant Italian seafood risotto, perfect for any occasion.
Ingredients:
  • 1 pound mussels, cleaned and debearded
  • 1 pound fresh clams, cleaned
  • 1 pound shell-on medium shrimp
  • 2 quarts water
  • 1 large tomato, quartered
  • 1 onion, quartered
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • salt and ground black pepper to taste
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 small onion, chopped
  • 1 (16 ounce) package Arborio rice
  • 2 cups white wine, divided
  • 3 cloves garlic, crushed
  • 1 bunch fresh parsley, chopped
Instructions:
  • Submerge mussels, clams, and shrimp in individual bowls of cold salted water for 1 hour. Discard water. Proceed to clean and devein shrimp, setting aside heads and shells.
  • In a large pot, simmer shrimp heads and shells, 2 quarts water, tomato, onion, carrot, and celery until flavors meld, taking about 40 minutes to 1 hour. Season with salt and pepper to taste.
  • Pass the stock through a fine-mesh sieve, discard solids, and keep warm on low heat.
  • In a large pot over medium heat, warm 2 tablespoons of olive oil. Sauté chopped onion until softened, approximately 5 minutes. Stir in rice until translucent and well coated with oil, for about 2 to 3 minutes. Increase heat to medium-high, pour in 1 cup of white wine, and simmer until the alcohol evaporates, roughly 3 minutes.
  • Lower the heat to medium and gently incorporate 1 ladle of stock at a time until the rice has soaked up the liquid. Keep adding stock while stirring occasionally until the rice is creamy and nearly cooked, approximately 15 minutes.
  • In a large saucepan over medium heat, warm 1 tablespoon of olive oil. Sauté 1 clove of garlic until golden, for about 1 to 2 minutes. Stir in mussels and pour in 1/2 cup of white wine. Cover and simmer until mussels open, approximately 5 minutes. Take off the heat, discard the garlic and any unopened mussels. Keep the mussels warm after removing the shells. Strain the cooking liquid through a fine-mesh sieve into a bowl.
  • In the same saucepan, warm 1 tablespoon olive oil over medium heat. Sauté 1 clove of garlic until golden, for about 1 to 2 minutes. Stir in clams and 1/2 cup white wine. Cover and simmer until clams open, approximately 5 minutes. Take off heat, discard garlic and any unopened clams. Keep clams warm after removing shells. Strain the cooking liquid into a bowl through a fine-mesh sieve.
  • In the same saucepan, heat the rest of the olive oil. Stir in 1 clove of garlic and the shrimp. Cook and stir until the shrimp turn pink, approximately 2 minutes. Remove from heat and discard the garlic clove.
  • Drizzle the mussel and clam cooking water over the rice and cook for an additional 3 to 5 minutes. Remove from heat, gently mix in the mussels, clams, and shrimp. Finish with a sprinkle of parsley on top and allow it to rest for about 5 minutes before serving.

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