Risotto ai Frutti di Mare
Seafood risotto, no cheese required
Seafood risotto made with a quick shellfish broth, Carnaroli rice, white wine, shrimp, mussels and clams, finished with olive oil instead of cheese.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4 servings
Ingredients
- 1½ cups Carnaroli rice
- 1 lb mussels and clams, scrubbed
- 12 oz shrimp, peeled (shells reserved)
- 6 cups light fish or shellfish stock, kept hot
- 1 cup dry white wine
- 1 shallot, minced
- 2 garlic cloves, minced
- 4 tablespoons olive oil
- Chopped parsley and lemon
Instructions
- 01
Steam the shellfish. Steam mussels and clams with ½ cup of the wine until they open, 4–5 minutes. Pull the meat, strain the liquor and add it to the stock.
- 02
Toast the rice. Soften the shallot and garlic in olive oil, add the rice and stir 2 minutes until the grains look glassy at the edges.
- 03
Deglaze. Add the remaining wine and stir until absorbed.
- 04
Add stock in stages. Ladle in hot stock a little at a time, stirring, for 16–18 minutes until the rice is al dente and the risotto flows like lava.
- 05
Add the seafood. Stir in the shrimp for the final 3 minutes, then fold in the mussels and clams to warm through.
- 06
Finish. Off the heat, beat in a good slug of olive oil, parsley and lemon. No parmesan on seafood risotto.
Larry’s rule: Cold stock stops the cook every time you add it. Keep the pot next to you, simmering.