Risotto ai frutti di mare is a specialty of the coastal cities of northern Italy, from Venice to Genoa, where risotto tradition meets the abundance of the sea. Unlike other risottos, it never contains parmesan or butter in the butter, respecting the Italian rule of not mixing cheese with seafood. The homemade fumet and the mollusk juice are the basis of its intense marine flavor.
Italian
Risotto ai Frutti di Mare
Risotto ai Frutti di Mare from Italy: traditional recipe step by step, with chef tips and clear timings.
- Italy
- Main course
- High protein
- Low fat
- medium-high
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 430 kcal
- Protein 30 g
- Fiber 1.5 g
- Carbohydrates 50 g
- Fat 10 g
- Sodium 680 mg
Story behind the dish
Preparation
Risotto ai Frutti di Mare is a preparation from Italy with high difficulty. Reserve about 55 minutes in total (30 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 320 g of carnaroli rice.
- Have ready: 300 g of cleaned mussels.
- Have ready: 200 g of purged clams.
- Have ready: 200 g of peeled shrimp.
- Have ready: 150 g of squid in rings.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Open mussels and clams in a covered pan with white wine and garlic
Open mussels and clams in a covered pan with white wine and garlic, strain the juice and reserve the mollusks out of their shells.
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Sauté the squid and shrimp quickly in very hot oil.
Sauté the squid and shrimp quickly in very hot oil, set aside. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
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Poach the shallot in oil
Sauté the shallot in oil, add the rice and toast for 2 minutes.
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Deglaze with the filtered mollusk juice and begin to add…
Deglaze with the filtered mollusk juice and begin to add hot fumet progressively for 16 minutes.
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In the last 2 minutes, add all the reserved seafood…
In the last 2 minutes, add all the reserved seafood so that they heat up without overcooking.
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Serve without butter with cheese (cheese is not put in sea risotto)
Serve without buttering with cheese (cheese is not put in sea risotto), only with raw oil, parsley and lemon zest.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with cuttlefish ink for black risotto ai frutti di mare.
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