Seafood risotto is a timeless dish of Italian cuisine that everyone enjoys from North to South. Why is that? Simply because it’s a tasty, refined dish and not difficult at all! The only tricky part is cleaning all the seafood, but as usual, we will guide you step by step on how to do it! Seafood risotto is the perfect dish when you want to welcome friends and family with a classy first course. It's also a great alternative to the Sicilian version with couscous or even paccheri! Bite after bite, you’ll feel the harmony of flavors and the aromas of the sea coming together in a truly astonishing taste experience.
Once you've tried this delicious risotto, don't stop there: come and discover other tasty first courses like fresh salmon farfalle or shrimp and leek risotto!
Preparation
To prepare seafood risotto, start by cleaning all the shellfish and crustaceans. Remember to discard mussels and clams that are already open or broken. Begin with the mussels: remove barnacles with a paring knife, pull off the beard, scrape off impurities with a scrubber, and rinse them thoroughly.
After leaving the clams to soak in salted water for a couple of hours to purge any sand, drain and rinse them. Be sure to tap each clam against the cutting board or sink to ensure they're whole and not filled with sand.
Empty the inside of the squid and remove the skin. Then, cut them into strips about 1 cm thick and from these, create pieces about 2 cm in size. Finally, clean the shrimp tails by detaching the legs, removing the shell, and the black vein located on the back. Simply make a cut along the surface and remove it with the blade or a toothpick.
Cooking the Mussels and Clams
Now that everything is ready, move to the stove. Start by cooking the mussels. Place a large pot on high heat, add the mussels, cover with a lid, and let them open, shaking the pot occasionally. They will open in 2-3 minutes. Filter the liquid through a sieve into a bowl. Wait a few moments before shelling them so you don’t burn yourself. Set aside 2-3 whole mussels per plate for decoration. Repeat the same process for the clams. Return the pot to the stove, add the clams, cover, and let them open, shaking the pot occasionally. The clams will open in 1-2 minutes. Once opened, filter the liquid into the same bowl as the mussels.
Preparing the Vegetables
Let the clams cool slightly before shelling them, again reserving 2-3 whole clams per plate. Keep the vegetable broth warm, and clean the celery, carrot, and scallion, chopping them finely. Clean the garlic cloves, keeping them whole. Lastly, clean the chili pepper and chop it, along with the parsley. Set everything aside and return to the stove. Heat some oil in a saucepan and add the chopped vegetables, garlic, and chili pepper. Let everything simmer over low heat for about ten minutes, stirring occasionally.
Cooking the Risotto
Once the vegetables have softened, remove the garlic, turn the heat up, and add the squid. Sauté for 1 minute before adding the shrimp tails. Sear for another minute, and when the liquid evaporates, deglaze with 40 g of white wine. Once the alcohol has completely evaporated, turn off the heat and transfer the squid and shrimp to a bowl, covering them to keep warm. In the same pan, add the rice and toast it for about 1 minute on high heat, stirring constantly to avoid burning the grains. When toasted, deglaze with the remaining 50 g of white wine and wait for the alcohol to evaporate before cooking the rice with broth. Add the broth little by little with a ladle, until the rice is cooked. Add the mussel and clam liquid, stirring occasionally, but not too much.
With 1-2 minutes remaining in the cooking time, add the shrimp, squid, mussels, and clams to the risotto, allowing everything to combine. Turn off the heat and stir in cold, cubed butter, chopped parsley, and freshly ground black pepper. Mix and let rest for a few minutes before serving. Your seafood risotto is now ready; garnish the plates with the reserved mussels and clams.
Seafood risotto can be stored in the refrigerator for a couple of days, though it is best consumed immediately. You can cook the seafood in advance, storing it in the refrigerator, and bring it back to room temperature before use. Freezing is not recommended.
Don't be surprised by the use of butter in a seafood risotto! Animal fat, especially rich and flavorful ones like pancetta, pairs wonderfully with seafood. Also, a risotto cannot be perfectly creamy without a rich, fatty base. We chose not to use grated cheese, but if you prefer, you can add it to make the dish even more flavorful!
With the leftover shrimp tails, you can make a fish stock to use instead of vegetable broth!
