1. Recipes

How to Make Risotto ai Frutti di Mare - A Step-by-Step Guide

Risotto ai Frutti di Mare is a classic Italian dish that translates to "seafood risotto" in English. This dish is a delicious and luxurious combination of creamy risotto and an assortment of fresh seafood, creating a harmony of flavors and textures that is sure to impress. The creamy rice is infused with the briny, oceanic flavors of the sea, making it a popular choice for seafood lovers everywhere.

One of the best things about Risotto ai Frutti di Mare is the versatility it offers. Y...

Read more Snack recipes

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

Information

  • Prep Time: 45 mins
  • Cook Time: 1 hr 27 mins
  • Additional Time: 1 hr 5 mins
  • Total Time: 3 hrs 17 mins
  • Servings: 6
  • Yield: 6 servings

  • Soak mussels, clams, and shrimp in separate bowls of salted cold water for 1 hour. Drain. Clean and devein shrimp, reserving heads and shells.
  • Combine shrimp heads and shells, 2 quarts water, tomato, quartered onion, carrot, and celery in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 40 minutes to 1 hour. Season with salt and pepper.
  • Strain stock through a fine-mesh sieve, discarding solids. Keep warm over low heat.
  • Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion; cook and stir until softened, about 5 minutes. Stir in rice until translucent and coated with oil, 2 to 3 minutes. Increase heat to medium-high; pour in 1 cup white wine. Simmer until alcohol has evaporated, about 3 minutes.
  • Reduce heat to medium and stir in 1 ladle of stock until rice has absorbed the liquid. Repeat with remaining stock, stirring after each addition, until rice is creamy and almost tender, about 15 minutes.
  • Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add mussels and 1/2 cup white wine; cover and cook until mussels open, about 5 minutes. Remove from heat; discard garlic and any mussels that did not open. Remove shells and keep mussels warm. Strain cooking liquid through a fine-mesh sieve into a bowl.
  • Heat 1 tablespoon olive oil in the same saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add clams and 1/2 cup white wine; cover and cook until opened, about 5 minutes. Remove from heat; discard garlic and any clams that did not open. Remove shells and keep clams warm. Strain cooking liquid through a fine-mesh sieve into a bowl.
  • Heat remaining olive oil in the same saucepan. Add 1 clove garlic and shrimp; cook and stir until shrimp turn pink, about 2 minutes. Remove from heat and discard garlic.
  • Pour some of the mussel and clam cooking water over the rice; cook for 3 to 5 minutes more. Remove rice from heat. Fold in mussels, clams, and shrimp. Sprinkle parsley on top. Let stand before serving, about 5 minutes.

    • Nutrition

    637 cal.

    • Total Fat: 15g
    • Saturated Fat: 2g
    • Cholesterol: 154mg
    • Sodium: 420mg
    • Total Carbohydrate: 73g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 35g
    • Vitamin C: 32mg
    • Calcium: 100mg
    • Iron: 10mg
    • Potassium: 610mg

    Categories

    Seafood recipes
    Italian recipes
    Rice recipes
    Entree recipes
    Entrée recipes
    Main recipes