Risotto Coi Frutti Di Mare Risotto With Seafood Recipe

Indulge in the exquisite flavors of Italy with Marcella Hazan's authentic Seafood Risotto! This elegant first course, adapted from her iconic cookbook "Marcella's Italian Kitchen," features succulent shrimp, tender squid, and your choice of other delightful seafood like clams, mussels, or scallops. Learn the secrets to creamy, perfectly al dente risotto using Arborio rice and a simple yet masterful technique. Prepare to impress with this refined and flavorful dish – a true testament to Italian culinary artistry. Perfect for a romantic dinner or a special occasion.

Prep Time 20 mins
Cook Time 135 mins
Calories 628.8 kcal
Protein 72g
Rating 5.0 (4 Reviews)
Risotto Coi Frutti Di Mare Risotto With Seafood 23

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Risotto Coi Frutti Di Mare Risotto With Seafood

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How to Make Risotto Coi Frutti Di Mare Risotto With Seafood

  1. Clean and separate 1 pound shrimp into two equal portions.
  2. Finely mince or grind one portion of shrimp (½ pound) and set aside.
  3. Cut the remaining ½ pound shrimp into larger pieces and set aside.
  4. In a large heavy-bottomed pot, sauté 1 medium onion, finely chopped, in 2 tablespoons olive oil over medium heat until translucent (about 5 minutes).
  5. Add 2 cloves garlic, minced, and stir for 1 minute.
  6. Add 2 tablespoons chopped fresh parsley and stir once or twice.
  7. Add 1 pound squid, cleaned and cut into rings or tubes.
  8. Cook for 1-2 minutes, stirring, until the squid turns opaque white.
  9. Add ½ cup dry white wine and cook until almost evaporated (about 1 minute).
  10. Add 1 (28-ounce) can crushed tomatoes, reduce heat to low, cover, and simmer for 45 minutes. The oil will separate; this is normal.
  11. Do not add salt at this point, as it will toughen the squid.
  12. In a separate pot, bring 6 cups of water to a simmer.
  13. Add 1 ½ cups Arborio rice to the squid reduction over medium-high heat, stirring well to coat the rice thoroughly.
  14. Add one ladle (about 1 cup) of simmering water, stirring the rice constantly to prevent sticking.
  15. When the water is absorbed, add another ladleful and continue stirring. Repeat until the rice is nearly cooked, about 15 minutes.
  16. After about 15 minutes, stir in the minced shrimp (½ pound), salt to taste, and several grinds of black pepper.
  17. Continue cooking, stirring and adding water as needed, until the rice is almost cooked.
  18. About 5 minutes before the rice is done, add the larger shrimp pieces (½ pound) and a pinch of hot pepper flakes (optional).
  19. Adjust salt and pepper to taste.
  20. The rice is done when it is tender but not mushy, with a creamy consistency and slightly liquid texture. It should not be chewy or chalky.
  21. Just before serving, remove from heat, stir in 2 tablespoons olive oil and the remaining 2 tablespoons chopped fresh parsley.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

5g

Fat

18g

Carbs

19g

Recipe Categories (Choose a category and find related recipes!)

Starters Main Courses Main Dish / Dinner Seafood Shrimp Recipes European Italian Mediterranean Gluten Free

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Main Ingredient Cuisine Preparation Rice Seafood European Italian Dietary Low Sodium Low Saturated Fat Low Calorie Low Carb Low In Something Pasta Rice And Grains Short Grain Rice 4 Hours Or Less