Risotto ai frutti di mare – Seafood Risotto

Risotto ai Frutti di Mare

On my recent trip to Rome, I took advantage of the local fishmonger selling “seafood risotto” mix by weight, a delicious mix of calamari, muscles, clams salmon and hake. I’d make roast seabass the day before so made a good strong fish stock form the bones and some leftovers of fennel, celery and carrots and some crushed fennel seeds and flat leaf parsley.

To make a tasty, heart-warming Risotto ai Frutti di Mare for 3-4 people, you’ll need:

  • 300 gr. of seafood mix, which you can make yourself with a diced selection of fish and seafood (or ask your fishmonger to make up a mix for you, or if you’ve no choice, buy a frozen seafood mix in the supermarket).
  • 1 l fish stock
  • 150 gr of risotto rice (arborio or carnaroli)
  • 1 carrot
  • 1 onion
  • 1 stick of celery and the leaves
  • 1 glass of white wine
  • olive oil
  • salt
  • pepper

Stir in the stock, ladle by ladle.

Heat some olive oil in a deep, large frying pan. Chop your carrot, onion and celery into cubes and fry gently in the olive oil, season to taste. When they are softened (about 6-7 minutes) add the rice and stir, coating it evenly with the oil. Add your glass of wine and turn up the heat, simmering out all the alcohol. Don’t forget to keep stirring! Pour yourself another glass to enjoy whilst you cook – with risotto there’s no abandoning the pan for a minute…

Once the wine has simmered out, start adding the stock, ladle-by-ladle stirring it into the rice until the grains have soaked it up. The grains will start releasing their starch into the stock and become creamy. Keep adding stock like this until the rice is almost cooked (it should still have quite a strong bite) – usually this is about 18-20 minutes although check the rice packet.

Finally add the seafood mix and stir into the risotto with the last ladle of stock and cook for a final 3-4 minutes.

Add some fresh chopped flat leaf parsley and a good grind of pepper. Serve with a chilled white wine!


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