Description
Experience the delightful taste of Southern Italian seafood risotto, featuring a medley of shrimp, mussels, clams, and squid. This creamy dish combines perfectly cooked Arborio rice with seafood stock and white wine, creating a comforting and elegant meal that’s sure to impress. Enjoy it garnished with fresh parsley and lemon for a burst of flavor.
Ingredients
Scale
- 1 ½ cups Arborio rice
- 4 cups seafood stock (homemade or store-bought)
- 1 cup dry white wine
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup cherry tomatoes, halved
- 1 cup fresh peas (or frozen peas)
- 1 pound mixed seafood (shrimp, mussels, clams, squid)
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges (for serving)
Instructions
- If using homemade seafood stock, simmer fish bones, shrimp shells, and aromatics in a large pot of water for about 30-45 minutes. Strain the stock and set aside. If using store-bought seafood stock, heat it in a separate pot and keep it warm over low heat.
- Clean and prepare the seafood. Rinse the shrimp, mussels, clams, and squid under cold water. Remove the shells from the shrimp and clean the squid by removing the innards and skin. Cut the squid into rings. Finely chop the onion and mince the garlic. Halve the cherry tomatoes and set aside. If using fresh peas, shell them and set aside.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the Arborio rice to the pot, stirring to coat the grains with the oil and butter. Toast the rice for about 2-3 minutes, until it becomes slightly translucent around the edges.
- Pour in the dry white wine and stir continuously until the wine is mostly absorbed by the rice, about 2-3 minutes.
- Begin adding the warm seafood stock to the rice, one ladle at a time. Stir frequently and allow the rice to absorb the stock before adding more, about 18-20 minutes. After about 10 minutes of cooking, add the halved cherry tomatoes and fresh peas to the risotto. Continue to stir and add stock as needed.
- When the rice is al dente and creamy, about 18-20 minutes into cooking, add the mixed seafood to the pot. Stir gently to combine. Cook for an additional 5-7 minutes, or until the seafood is cooked through.
- Once the seafood is cooked, remove the pot from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Mix well until creamy and well combined.
- Season the risotto with salt and pepper to taste. Adjust the seasoning as needed.
- Spoon the seafood risotto into serving bowls. Garnish with freshly chopped parsley and serve with lemon wedges on the side for an extra burst of flavor. Enjoy your delicious Southern Italian seafood risotto warm.
Notes
- Always use warm stock to maintain the cooking temperature of the rice.
- Stirring is key to releasing the starches from the rice, which creates the creamy texture characteristic of risotto.
- Feel free to customize the seafood based on your preferences or what is available. Other options include scallops, crab, or even fish fillets.
- For a touch of heat, consider adding a pinch of red pepper flakes when sautéing the onions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes