This seafood risotto takes a little time, and patience, but it's worth the wait. We particularly like pairing it with sparkling white wines.
Ingredients
1 cup Arborio rice8 mussels, cleaned
8 clams, cleaned
8 medium shrimp, peeled and deveined
6 calamari rings
1/2 cup white fish fillets, cut into small pieces (optional)
4 cups fish stock (or chicken stock)
1/2 cup dry white wine
2 tablespoons olive oil
1 small onion or 2 shallots, finely chopped
2 cloves garlic, minced
2 tablespoons tomato paste (or 1/2 cup diced tomatoes)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Red chili flakes (optional, for a bit of heat)
Preparation
Step One
In a large pan over medium heat, warm 1 tablespoon of olive oil. Add the mussels, clams, shrimp, calamari, and white fish pieces to the pan. Cook for about 2-3 minutes until the shrimp turn pink, the clams and mussels open, and the fish is just cooked through. Remove the seafood from the pan and set aside.
Step Two
In a separate pot, warm the fish stock over low heat. Keep it hot but not boiling as you prepare the risotto.
Step 3
In the same pan, add the remaining olive oil and chopped onion. Cook until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Add the Arborio rice to the pan, stirring to coat the grains with oil. Cook for about 2 minutes until the rice becomes slightly translucent around the edges.
Step 4
Pour in the white wine, stirring constantly until it’s mostly absorbed by the rice. Stir in the tomato paste (or diced tomatoes) and let it cook for a minute to combine the flavors.
Step Five
Begin adding the warm fish stock, one ladle at a time, stirring frequently. Allow the rice to absorb most of the stock before adding more. Continue this process until the rice is creamy and cooked to al dente (about 18-20 minutes).
Step Six
About 5 minutes before the rice is done, add the reserved seafood back to the pan. Stir gently to combine, allowing the seafood to warm through without overcooking. Season with salt, pepper, and a pinch of red chili flakes if using. Taste and adjust as needed. Spoon the risotto onto warm plates and garnish with chopped fresh parsley.
