Seafood Risotto Risotto Ai Fruitti Di Mare Recipes

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RISOTTO AI FRUTTI DI MARE



Risotto ai Frutti di Mare image

This seafood risotto is a classic Italian dish served on many occasions, from the simplest to the most elegant. For best results, use homemade seafood stock, though store-bought can be used in a pinch.

Provided by NonnaPia

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 3h17m

Yield 6

Number Of Ingredients 15

1 pound mussels, cleaned and debearded
1 pound fresh clams, cleaned
1 pound shell-on medium shrimp
2 quarts water
1 large tomato, quartered
1 onion, quartered
1 carrot, sliced
1 stalk celery, sliced
salt and ground black pepper to taste
5 tablespoons extra-virgin olive oil, divided
1 small onion, chopped
1 (16 ounce) package Arborio rice
2 cups white wine, divided
3 cloves garlic, crushed
1 bunch fresh parsley, chopped

Steps:

  • Soak mussels, clams, and shrimp in separate bowls of salted cold water for 1 hour. Drain. Clean and devein shrimp, reserving heads and shells.
  • Combine shrimp heads and shells, 2 quarts water, tomato, quartered onion, carrot, and celery in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 40 minutes to 1 hour. Season with salt and pepper.
  • Strain stock through a fine-mesh sieve, discarding solids. Keep warm over low heat.
  • Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion; cook and stir until softened, about 5 minutes. Stir in rice until translucent and coated with oil, 2 to 3 minutes. Increase heat to medium-high; pour in 1 cup white wine. Simmer until alcohol has evaporated, about 3 minutes.
  • Reduce heat to medium and stir in 1 ladle of stock until rice has absorbed the liquid. Repeat with remaining stock, stirring after each addition, until rice is creamy and almost tender, about 15 minutes.
  • Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add mussels and 1/2 cup white wine; cover and cook until mussels open, about 5 minutes. Remove from heat; discard garlic and any mussels that did not open. Remove shells and keep mussels warm. Strain cooking liquid through a fine-mesh sieve into a bowl.
  • Heat 1 tablespoon olive oil in the same saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add clams and 1/2 cup white wine; cover and cook until opened, about 5 minutes. Remove from heat; discard garlic and any clams that did not open. Remove shells and keep clams warm. Strain cooking liquid through a fine-mesh sieve into a bowl.
  • Heat remaining olive oil in the same saucepan. Add 1 clove garlic and shrimp; cook and stir until shrimp turn pink, about 2 minutes. Remove from heat and discard garlic.
  • Pour some of the mussel and clam cooking water over the rice; cook for 3 to 5 minutes more. Remove rice from heat. Fold in mussels, clams, and shrimp. Sprinkle parsley on top. Let stand before serving, about 5 minutes.

Nutrition Facts : Calories 636.5 calories, Carbohydrate 73 g, Cholesterol 154 mg, Fat 14.9 g, Fiber 2.4 g, Protein 34.8 g, SaturatedFat 2.3 g, Sodium 420.1 mg, Sugar 3.6 g

SEAFOOD RISOTTO (RISOTTO AI FRUITTI DI MARE)



Seafood Risotto (Risotto ai Fruitti di Mare) image

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.

Provided by Gianni Scappin

Categories     Rice     Shellfish     Tomato     Seafood     Clam     Mussel     Scallop     Squid     Simmer

Yield Makes 4 servings

Number Of Ingredients 18

2 1/2 cups fish or vegetable stock
1/3 cup olive oil
3 tablespoons unsalted butter
1 small onion, minced (about 1/2 cup)
1 1/3 cups Carnaroli or Vialone Nano rice
1/2 cup dry white wine
8 small clams, such as Manila
8 mussels, scrubbed and debearded
4 ounces squid, cleaned and cut into thin rings
4 medium sea scallops
1/2 cup peeled, crushed, and seeded plum tomatoes
1/2 cup loosely packed chopped fresh flat-leaf parsley
1/2 teaspoon chopped garlic
1 tablespoon brandy
1 tablespoon extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano, optional
Salt and freshly ground black pepper
N/A freshly ground black pepper

Steps:

  • 1. In a small saucepan, warm the fish or vegetable stock. Keep warm.
  • 2. In a large saucepan over moderately low heat, warm the olive oil. Add 1 tablespoon of the butter and the onion, and sauté, stirring occasionally, until tender (there should be no color), about 5 minutes. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.
  • 3. Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
  • 4. Add the clams, mussels, squid, scallops, and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed.
  • 5. Remove the risotto from the heat and add the parsley, garlic, brandy, olive oil, Parmigiano-Reggiano, if using, and the remaining 2 tablespoons butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper, and serve immediately.

RISOTTO COI FRUTTI DI MARE (RISOTTO WITH SEAFOOD)



Risotto Coi Frutti Di Mare (Risotto With Seafood) image

This recipe comes from "Marcella's Italian Kitchen" by Marcella Hazan. I have made it several times with good results. The shellfish or fish that you choose can vary; it is the method that is important. Other seafood that could be added include clams and one cup of clam juice, mussels, scallops, monkfish, etc. It needs to be made with an Arborio-type of rice (Carnaroli, Roma, etc.). I think it is more intriguing served in the Italian style -- as a first course in smallish portions.

Provided by MariaLuisa

Categories     Short Grain Rice

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb small squid, cleaned and chopped into 1/2-inch pieces
1 1/4 lbs shrimp, shelled and deveined
1/2 cup olive oil
2 tablespoons olive oil
1/2 onion, chopped fine
1 tablespoon garlic, chopped
3 tablespoons parsley, chopped and divided
1/2 cup dry white wine
1 cup plum tomato, peeled and chopped (canned or fresh)
2 quarts water
2 cups arborio rice
salt
pepper, freshly ground
ground cayenne pepper (optional)

Steps:

  • Separate the cleaned shrimp in two equal portions. Mince or grind one portion and set aside. Cut the remaining shrimp into larger pieces and set aside.
  • In a large heavy-bottomed pot, saute the onion in the olive oil over medium heat. When the onion is translucent, add the garlic and stir for a minute.
  • Add 2 tablespoons of the parsley and stir once or twice.
  • Add the chopped squid. Cook for a minute or two, stirring, until the squid changes color from translucent to flat white.
  • Add the wine and bubble for about a minute.
  • Add the tomatoes, turn down the heat to low, and cover. Simmer for about 45 minutes; the oil will separate. Do not add salt at this point, as it will toughen the squid. (Can be made ahead to this point and refrigerated. Bring up to the simmer to complete the recipe.).
  • In a separate pot simmer the water.
  • Add the rice to the squid reduction over medium high heat, stirring well to thoroughly coat the rice.
  • Add a ladle of the simmering water, stirring the rice constantly to wipe it away from the sides and bottom of the pot. When the water has been absorbed or has evaporated, add another ladleful of water and continue stirring. Continue to add water as it is absorbed. The rice should not be inundated with water, and the heat should remain medium-high.
  • After about 15 minutes add the ground shrimp, salt to taste and several grindings of black pepper.
  • Continue to cook, stirring and adding water. About 5 minutes before the rice is done, add the larger pieces of shrimp and hot pepper to taste. Correct for salt and pepper.
  • The rice is done when it is tender without being mushy. It should not be chewy or chalky. It should be fairly liquid.
  • Just before serving, off heat, add the remaining 2 tablespoons of olive oil and the remaining chopped parsley.

Nutrition Facts : Calories 602.2, Fat 24.9, SaturatedFat 3.6, Cholesterol 295.5, Sodium 582.9, Carbohydrate 59.1, Fiber 2.5, Sugar 1.4, Protein 29.5

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Top Asked Questions

What is the best Italian seafood risotto?
No cheese or cream is allowed in this seafood risotto. The best Italian Seafood Risotto Fruitti di Mare recipe, made with shrimp, mussels, baby clams, crab, a good white wine, lots of garlic, tomatoes and an exquisite saffron seafood stock. Start making the homemade seafood stock by combining all the stock ingredients in a large pot.
How do you cook seafood risotto?
Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes. 4. Add the clams, mussels, squid, scallops, and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed.
What is isotto ai Frutti di Mare?
R isotto ai frutti di mare, also known as seafood risotto, is a favourite Italian recipe across the world. Make this quick and easy version at home for a delicious dinner.
Can you make seafood risotto from shop bought stock?
But were too afraid to ask! If you look for a risotto recipe, you’ll find various types of recipes out there. Some are super simple, using shop bought stock and frozen seafood, while others, talk you through making seafood risotto from scratch. Like ours today.

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