Sea-flavoured risotto

Ingredients

• 350 grisotto rice
• 200 gsmall squid
• 200 gsmall cuttlefish
• 150 gpeeled prawns
• 300 gcleaned mussels
• 300 gcleaned clams
• as neededvegetable stock
• ½ glass (about 125 ml)white wine
• 2–3 tablespoons (30–45 ml)cream
• 2 tablespoons (about 30 ml)chopped tomatoes or passata
• as neededparsley
• 2 clovesgarlic
• as neededextra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• to tastechilli pepper

Instructions

1. 1

   Prepare the seafood

   Clean the cuttlefish and squid, rinse them and pat them dry with kitchen paper. Cut them into small pieces.

2. 2

   Start the shellfish

   Put the mussels and clams in a pan with 2 tablespoons of oil, one clove of garlic and the chilli.

3. 3

   Open the shells

   Cover the pan and cook over a medium heat until the shells open. Turn off the heat as soon as they have opened.

4. 4

   Strain the cooking liquid

   Remove the mussels and clams from the pan and discard any that remain closed. Strain the cooking liquid, then remove the shellfish from their shells and set them aside.

5. 5

   Brown the garlic

   Pour 5 tablespoons of oil into a saucepan. Once hot, add the second garlic clove and cook until it is just lightly coloured.

6. 6

   Cook the seafood

   Add the squid and cuttlefish pieces and stir. After 5 minutes, add the prawns; 1 minute later, add the mussels and clams with their cooking liquid.

7. 7

   Season and toast

   Season with salt and pepper. After a couple of minutes, add the rice and stir it with a wooden spoon to toast it.

8. 8

   Add wine and stock

   Pour in the white wine and let it evaporate completely. Lower the heat, then begin adding a ladleful of hot stock.

9. 9

   Continue cooking

   As the rice absorbs the stock, add another ladleful. Stir often with a wooden spoon to stop the rice sticking.

10. 10

    Finish the risotto

    Towards the end of cooking, stir in the cream and tomatoes. Once the rice is cooked, turn off the heat and mix in plenty of chopped parsley.

What is seafood risotto?

Risotto is a northern Italian rice dish cooked gradually with liquid until the grains are tender and the mixture becomes creamy. This version combines squid, cuttlefish, prawns, mussels and clams for a varied seafood flavour.

Cooking the mussels and clams first gives you a separate, flavourful liquid to add back to the rice. Cream and tomato go in near the end, rounding out the texture without masking the seafood.

Nutrition and macros by portion

The nutrition label shows one serving as written: 830 calories, 39g protein, 73g carbs, 30g fat.

The rice provides most of the carbohydrates, while the seafood contributes much of the protein. Olive oil and cream supply most of the fat; serve a moderate portion with a green salad or vegetables to add freshness and balance the plate.

Choose the rice and seafood

Rice: Use a short-grain risotto rice, such as Arborio or Carnaroli, if available. Its starch helps create a creamy consistency while the grains keep some bite.

Seafood: The recipe calls for small squid and cuttlefish, peeled prawns, mussels and clams. Cut the squid and cuttlefish into similarly sized pieces so they cook more evenly.

Open and strain the shellfish

Shells: Cover the mussels and clams and cook them over medium heat just until they open. Discard any that stay closed, as the method specifies.

Cooking liquid: Strain the liquid from the pan before adding it to the risotto, so grit from the shells does not end up in the dish. Keep the liquid with the shelled seafood for the later cooking stage.

Build flavour in stages

Garlic: Let the clove turn only lightly golden in the hot oil; if it browns too much, it can taste bitter. The method uses one clove to open the shellfish and another to flavour the oil for the rice.

Seafood: Add squid and cuttlefish first, then prawns after 5 minutes, followed by the mussels and clams a minute later. This staged approach gives the different seafood a little time to cook before the rice is added.

Keep the rice moving

Toasting: Stir the rice with a wooden spoon after adding it, so the grains are coated in the cooking fat and seafood juices. Add the wine and let it evaporate before starting with the stock.

Stock: Keep the vegetable stock hot and add it a ladle at a time as the rice absorbs each addition. Stir often to help prevent sticking and check the texture as the rice nears doneness.

Finish and serve

Cream and tomato: Add both towards the end, as directed, rather than at the beginning. Stir them through, then mix in plenty of chopped parsley once the heat is off.

At the table: Serve the risotto freshly cooked, while it is still creamy. A crisp green salad or simply dressed vegetables make a fresh contrast to the rich seafood and rice.

Recipe notes & tips

• Keep the vegetable stock hot so it does not interrupt the rice’s cooking when added.
• Strain the shellfish cooking liquid carefully before adding it to the risotto.
• Discard mussels or clams that remain closed after cooking.
• Stir the rice regularly, especially after adding each ladle of stock.
• Add the parsley off the heat to keep its flavour fresh.
• Taste before adding extra salt, since the shellfish liquid and stock may already be seasoned.

Variations

• Use brandy: Substitute it for the white wine as the method suggests, then let it evaporate fully.
• Add more chilli: Increase the chilli to give the seafood a sharper heat.
• Use passata: Choose passata instead of chopped tomatoes for a smoother finish.
• Change the shellfish: Replace one shellfish with an equal amount of another, keeping the total amount similar.
• Skip the cream: Leave it out for a less creamy finish, while still adding the tomato near the end.

Common mistakes to avoid

• Adding cold stock: It can slow the cooking; keep the stock hot before ladling it in.
• Skipping the straining: Grit can spoil the texture; filter the shellfish liquid before using it.
• Overcooking the seafood: It can turn tough; follow the staged additions and avoid extra cooking.
• Adding all the stock at once: The rice may cook unevenly; add it one ladle at a time.
• Browning the garlic too far: It can taste bitter; remove it from the heat once lightly coloured.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1–2 days. Reheat gently in a pan with a splash of water or stock, stirring until piping hot; the rice will be softer than when freshly made.

Frequently asked questions