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Seafood Risotto
Risotto alla Pescatora

Seafood Risotto

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Ingredients

Adjust Servings:
Rice
400 g Carnaroli Rice
Seafood
250 g Redprawns
1 kg Clams
500 g Squid
Bisque
Redprawns shell
1 Leek
1 Carrot
1 Celery
1 tablespoon Tomate Concentrate
2 tablespoons Olive Oil
1 l Ice Water
Optional
one bunch Parsely
1 Garlic Clove
Cuisine:

    Seafood Risotto, risotto alla pescatora, is made with seafood, clams, squid, and red shrimp, all brought together with a flavorful bisque.

    • 50 minutes
    • Serves 4
    • Medium
    class="bordered-title"> Ingredients
    • Rice

    • Seafood

    • Bisque

    • Optional

    “Risotto alla Pescatora“, or Seafood Risotto, is not just a traditional dish in Italian cuisine, but it also holds a special place in the culinary traditions of Southern Italy.

    This risotto is a symphony of flavors, combining the delicate taste of clams and squid with the robust flavor of red shrimp from Mazara del Vallo.

    The secret to this dish lies in the preparation of the bisque, a rich seafood broth made from the shells of the red shrimp.  This bisque infuses the risotto with a depth of flavor that is nothing short of extraordinary, transporting you straight to the Italian coastline with every bite.

    The clams and squid are cooked to perfection, their flavors melding with the creamy risotto. Each bite is a testament to the freshness of the seafood and the skillful preparation of the dish.

    This Seafood Risotto is more than just a meal, it’s an experience. It’s a journey through the flavors of the sea, a celebration of Italian culinary tradition, and a testament to the beauty of simple, fresh ingredients cooked with passion and care.

    So, the next time you’re craving a taste of the sea, remember the Risotto alla Pescatora. With its rich flavors and hearty ingredients, it’s sure to satisfy your cravings and transport you to the shores of Italy.

    Steps

    1
    Done
    2 hours

    Cleaning Clams

    Rinse the clams in cold water and soak them in salted water for at least 1 hour. Allow 35g of salt for 1 liter of water.

    2
    Done
    10 minutes

    Clean the squid:

    Rinse the squid or cuttlefish in fresh water. Grab the head and pull gently but firmly to tear it off with a large part of the entrails. Cut off the tentacles and remove the beak at their intersection. Cut off the wings and peel them. Empty the body of all its viscera and remove the cartilage. Cut the tentacles and body into strips. Keep in the fridge.

    3
    Done
    10 minutes

    Clean the shrimp:

    Separate the body and the head of the shrimp and remove the intestine. Reserve the shells and heads, depriving them of the eyes for the bisque, and the tails for the presentation.

    4
    Done
    20 minutes

    Red shrimp bisque:

    Roughly cut a carrot, a leek, and a celery stalk. In a saucepan, add the vegetables, the shells, and the heads and sauté over high heat with olive oil. Deglaze with white wine. When the alcohol has evaporated, add the ice water. Bring to a boil, then lower the temperature and let cook for 15-18 minutes over low heat. Using an immersion blender, blend then strain through a sieve. Reserve.

    5
    Done
    15 minutes

    Cooking the clams:

    In a sauté pan, heat a little olive oil with a clove of garlic and the stems of a bunch of parsley. Add the clams then deglaze with a glass of white wine. Cover and cook until the shells have opened. Remove from heat, filter the cooking juice and reserve. Separate the clams from their shell and reserve.

    6
    Done
    2 minutes

    Toast the rice:

    In a saucepan, toast the rice with salt, pepper, and a drizzle of olive oil.

    7
    Done
    15 minutes

    Cooking the risotto:

    Add a ladle of boiling bisque and mix well until completely absorbed. Proceed in this manner until halfway through the cooking time and add the squid (or cuttlefish). Continue cooking with the bisque and incorporate the clam cooking water ladle after ladle until the rice is cooked.

    8
    Done
    2 minutes

    Mantecatura with olive oil:

    Off the heat, add the clams and a drizzle of olive oil and mix “al onda”. Serve in a deep plate, place the tails of red shrimp and grate some lemon zest. Buon apetito!

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