Risotto Coi Frutti Di Mare Risotto with Seafood

Transport your taste buds to the Italian coast with Risotto Coi Frutti Di Mare, a luxurious seafood risotto that’s as visually stunning as it is flavorful. This creamy dish combines plump Arborio rice with a medley of fresh seafood, including shrimp, mussels, clams, and tender squid, all gently cooked to perfection in a fragrant seafood stock. Enhanced with dry white wine, aromatic garlic, and freshly grated Parmesan cheese, every spoonful is a harmony of rich and briny flavors. The meticulous technique of gradually adding stock ensures an irresistibly velvety texture, while a final touch of parsley and bright lemon wedges adds freshness to the dish. Perfect for dinner parties or date nights, this restaurant-worthy recipe is ready in under an hour and serves up a taste of the Mediterranean directly from your kitchen.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium, finely chopped Onion
• 3 minced Garlic cloves
• 0.5 cups Dry white wine
• 6 cups Seafood stock
• 0.5 cups, freshly grated Parmesan cheese
• 8 large, peeled and deveined Shrimp
• 1 pound, cleaned and debearded Mussels
• 1 pound, cleaned Clams
• 0.5 pounds, cleaned and sliced into rings Squid
• 2 tablespoons, chopped Parsley
• 0 to taste Salt
• 0 to taste Black pepper
• 1 cut into wedges for serving Lemon

Directions

Step 1

Heat the seafood stock in a medium pot over low heat and keep it warm throughout the cooking process.

Step 2

In a large pan, heat the olive oil and 1 tablespoon of butter over medium heat.

Step 3

Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Step 4

Stir in the Arborio rice and toast it for 2-3 minutes, stirring constantly, until the edges of the grains turn translucent.

Step 5

Pour in the white wine and stir. Simmer until the wine is mostly absorbed by the rice.

Step 6

Begin adding the warm seafood stock, one ladleful at a time. Stir frequently and allow each ladleful to be absorbed before adding more. This process should take 20-25 minutes.

Step 7

Meanwhile, in a separate pan, heat 1 tablespoon of butter and gently sauté the shrimp, mussels, clams, and squid for 3-5 minutes until the shrimp are pink and the shellfish have opened. Discard any shellfish that remain closed.

Step 8

When the rice is creamy and cooked al dente, stir in the sautéed seafood, Parmesan cheese, and chopped parsley. Season with salt and black pepper to taste.

Step 9

Remove the pan from the heat and let the risotto rest for 2 minutes.

Step 10

Serve immediately with a drizzle of olive oil, additional parsley, and lemon wedges on the side.

Nutrition Facts

Serving size	(3571.1g)

Amount per serving	% Daily Value*
Calories	3034.7

Total Fat 126.4g	0%
Saturated Fat 38.1g	0%
Polyunsaturated Fat 19.8g
Cholesterol 1283.9mg	0%
Sodium 9186.5mg	0%
Total Carbohydrate 191.4g	0%
Dietary Fiber 7.0g	0%
Total Sugars 10.4g
Protein 253.3g	0%

Vitamin D 9.6IU	0%
Calcium 1213.3mg	0%
Iron 38.5mg	0%
Potassium 3887.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.0%

Protein: 34.7%

Carbs: 26.3%