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Risotto ai Frutti di Mare
2 tablespoons butter, divided
1/4 cup diced yellow onion
1 cup Carnaroli or Arborio rice
1/4 cup white wine
6 to 8 cups mixed fish and chicken
3/4 pound mixed shellfish
(large shrimp, bay scallops, clams, mussels, calamari)
1/4 cup heavy cream
Salt and pepper
- In a large saucepan over medium heat, melt 1 tablespoon butter.
Add the onion and sauté until translucent.
- Add the rice and sauté
for 2 minutes. Add wine and cook until most of it evaporates. From
this point on, the risotto should be stirred frequently so that it
will not stick.
- Add stock, 1 cup at a time, and cook until most of
the broth evaporates. Continue to add stock, when needed, 1 cup at
a time, until the rice is cooked but still al dente. About 5 minutes
before risotto is ready, in a separate pan add 1/4 cup stock.
- Add the clams, cover and cook for 2 to 3 minutes. Add the mussels and
cook 1 minute. Add the calamari, shrimp and scallops. Cover and
cook the seafood until almost done (shells should just be opened).
- When the risotto has the right texture, add the remaining tablespoon
butter, cream and any juice from the seafood.
- Season with salt and
pepper. Pour risotto in a bowl, top with seafood and serve immediately.