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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
stock, warmed
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.