Seafood risotto (risotto alla pescatora) is a fish first course with a refined flavour, made with cooked rice together with different types of molluscs and crustaceans.
To make it, you can use prawns, scampi and king prawns, but also clams, lupins, mussels, cuttlefish, squid or squid.
The important thing will be to respect the cooking times of each one and add them to the rice, calculating the necessary time. Once ready, risotto alla pescatora should be served immediately, flavoring it with chopped parsley and freshly ground pepper.
The flavor and scent of the sea released by the fresh fish blend with the delicacy of the rice, giving life to a wonderful risotto, perfect to prepare for guests at lunch or for a special occasion.
Although the preparation times are a bit long, preparing seafood risotto is not complex.
Follow our steps to prepare the real seafood risotto!
Category: First Courses
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First, prepare the fish stock after having cleaned the scampi and prawns. Remove the heads and shells, collect them in a saucepan by covering them with cold water and adding cherry tomatoes, parsley and onion. Bring to the boil and cook over low heat for about an hour [1].
In the meantime, remove the beard from the mussels, rinse them well together with the clams and put the clove and a sprig of parsley in a pan with a drizzle of oil [2]
Let them open over high heat with the lid on for a couple of minutes, then leave them off the heat for another minute and then shell them by filtering the cooking water. Set aside a few clams and some mussels in their shells to decorate the dish [3].
Clean the squid by removing the skin, head, innards and backbone. Rinse them well and cut them into rings [4].
Also cut the cuttlefish into strips [5].
Start preparing the risotto: in a saucepan with low sides, toast the rice in a drizzle of oil, then add the white wine and let it evaporate [6].
Add the filtered water from the mussels and clams and then also the cuttlefish and squid [7].
Continue cooking over low heat, adding stock a little at a time as it is absorbed [8].
About 10 minutes before finishing cooking the rice, add the prawns and scampi [9].
Finally, 1-2 minutes before finishing cooking, add the mussels and shelled clams, adjusting also with the addition of the broth and with the consistency of the rice, which must be creamy but not runny. Serve immediately, flavored with fresh minced parsley [10].
For a good result of risotto alla pescatora it is necessary to prefer rigorously fresh fish, as a high quality raw material will give an excellent taste to the dish, releasing all the aromas of the sea.
It is advisable to arm yourself with a lot of patience while cooking the risotto, to cream the rice by continuously stirring very calmly, avoiding that it sticks to the bottom of the pot.
The risotto needs to be cooked at not very high temperatures, in order to mold itself perfectly with all the ingredients.
Like any traditional recipe, risotto alla pescatora is also prepared in every region of Italy in many different ways. Different methods and fish are used, some prepare it plain, others add a few tomatoes.
The fish stock is used to recycle shellfish waste and, at the same time, to make the risotto tastier. It is advisable to prepare it in advance and cook it for at least an hour before starting to prepare the risotto.
A refined first course, excellent for a special occasion.
The fish risotto goes well with a dry white wine.
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For risotto:
10.5 oz/300 g of Arborio or Carnaroli rice
to taste extra virgin olive oil
to taste salt and pepper
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