Risotto Coi Frutti Di Mare (Risotto With Seafood)

Total Time
2hrs 15mins
Prep 1 hr 30 mins
Cook 45 mins

This recipe comes from "Marcella's Italian Kitchen" by Marcella Hazan. I have made it several times with good results. The shellfish or fish that you choose can vary; it is the method that is important. Other seafood that could be added include clams and one cup of clam juice, mussels, scallops, monkfish, etc. It needs to be made with an Arborio-type of rice (Carnaroli, Roma, etc.). I think it is more intriguing served in the Italian style -- as a first course in smallish portions.

Ingredients Nutrition

Directions

  1. Separate the cleaned shrimp in two equal portions. Mince or grind one portion and set aside. Cut the remaining shrimp into larger pieces and set aside.
  2. In a large heavy-bottomed pot, saute the onion in the olive oil over medium heat. When the onion is translucent, add the garlic and stir for a minute.
  3. Add 2 tablespoons of the parsley and stir once or twice.
  4. Add the chopped squid. Cook for a minute or two, stirring, until the squid changes color from translucent to flat white.
  5. Add the wine and bubble for about a minute.
  6. Add the tomatoes, turn down the heat to low, and cover. Simmer for about 45 minutes; the oil will separate. Do not add salt at this point, as it will toughen the squid. (Can be made ahead to this point and refrigerated. Bring up to the simmer to complete the recipe.).
  7. In a separate pot simmer the water.
  8. Add the rice to the squid reduction over medium high heat, stirring well to thoroughly coat the rice.
  9. Add a ladle of the simmering water, stirring the rice constantly to wipe it away from the sides and bottom of the pot. When the water has been absorbed or has evaporated, add another ladleful of water and continue stirring. Continue to add water as it is absorbed. The rice should not be inundated with water, and the heat should remain medium-high.
  10. After about 15 minutes add the ground shrimp, salt to taste and several grindings of black pepper.
  11. Continue to cook, stirring and adding water. About 5 minutes before the rice is done, add the larger pieces of shrimp and hot pepper to taste. Correct for salt and pepper.
  12. The rice is done when it is tender without being mushy. It should not be chewy or chalky. It should be fairly liquid.
  13. Just before serving, off heat, add the remaining 2 tablespoons of olive oil and the remaining chopped parsley.
Most Helpful

5 5

Sorry I did not rate this 6 months ago. I have made it several times and it's just awsome. My husband loves it. We mix it up and add other kinds of seafood. I make it as the main dish because no one would eat anything else it's so good. So worth the time. Showed my niece how to make it and just sent her the Recipe. Thanks for Sharing!

5 5

First time I ever tried risotto. OH my - It was better than any restaurant (if I do say so myself). I used a 32 oz box of organic vegi stock, and added a touch of tomatoe paste after reading on of the reviews. It started with a 1/2 lb fillet of sole I had left over - I had to pop to the fish market to get 1/4 lb shrimp, 1/2 lb bay shrimp and 1/2 lb fresh clams. It turned out wonderfully - I was a little apprehensive about leaving a lid on the onions and tomatoes (oh and I added a few chopped up mushrooms here) for 45 mins - but it worked and I only peeked once! My husband loved it. Thanks for the recipe.

5 5

I had a mixture of fruits from the sea... shrimp, octopus, squid, clams, and muscles. I also had onions, garlic, and the last Roma tomatoes, all from my garden. I bought a bottle of dry Italian white wine, and the wonderful Arborio rice. The rice was awesome, and the dish was great. I was a bit awkward in step 9, not knowing what exactly to expect, but it turned out ok... I will understand better next time. It was very tasty, and is one of Michael's favorites. Thanks Maria Luisa. Made for Fall PAC 2008.