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Seafood Risotto Recipe (Frutti di Mare 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.
👥 4 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- strainer
- pan
- skillet
- bowl
- spatula
📝 Preparation Steps
1
Start making the homemade seafood stock by combining all the stock ingredients in a large pot. Bring to a gentle simmer on low flame and cook for ⏱️ 1 hour. Remove the stock from the flame and strain through a fine mesh strainer. Stir in the saffron and allow to steep.
2
Make the Risotto:
3
In a heavy bottom sauce pan heat up 3 tablespoons of butter and 1 tablespoon of extra virgin olive oil. Add the minced onion or leek with a pinch of sea salt and sweat it on low heat for about ⏱️ 10 minutes until translucent.
mall onion or leek (-finely diced)1 ssmall onion1/4sea salt (+ more to taste)1 pinchtsp sea salt (+ more to taste)1/2
4
Stir in your risotto rice and allow it to toast for a few minutes until no longer opaque.
5
Add the wine to the pan and stir until almost all is absorbed, but DO NOT let the rice dry out completely.
6
Continue by adding the saffron infused stock a ladle at the time, waiting for the rice to absorb it before adding more. Make sure to maintain a constant ripple and NEVER ALLOW the RICE to DRY OUT.
7
Continue cooking for about ⏱️ 20 minutes or until the rice grains are tender but have a little bite, Al Dente. Remove from the heat while it has the consistency of thick cream and stir in 1 tablespoon of butter for a silky finish .
8
About ⏱️ 10 minutes before your risotto is done start cooking the seafood.
9
Heat up a stainless steel skillet with 3 tablespoons of extra virgin olive oil over medium low flame.
10
Pat dry the shrimp with paper towels and drizzle it with a lug of extra virgin olive oil. Season with a pinch of sea salt, red pepper flakes and black pepper. Mix together with the grated garlic then add it to the hot skillet.Toss it around a couple of times and only cook it for a minute or two until it curls up and turns pink. Transfer to a bowl and drizzle with a little freshly squeezed lemon juice.
sea salt (+ more to taste)1 pinchtsp sea salt (+ more to taste)1/2red pepper flakes1 pinchgarlic (-grated)5 cloveslemon1
11
Add the tomatoes to the pan you cooked the shrimp in together with a pinch of sea salt. Hit it with the 1/4 cup of the white wine.
sea salt (+ more to taste)1 pinchtsp sea salt (+ more to taste)1/2
12
Using a silicone spatula make sure to scrape up all the bits from the bottom of the pan. Cook for a couple of minutes until the tomatoes burst and start releasing their juices to form a nice sauce with the wine.
13
Add the cooked shrimp with the juices back to the pan together with the crab meat and 3 tbs of the minced parsley. Gently toss to coat and drizzle with a little more lemon juice and olive oil. Adjust seasoning to taste and set aside.
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14
In a different skillet heat up the remaining 2 tbs of extra virgin olive oil over medium flame and add your clams and mussels. Hit it with a splash of stock or wine and cover with a lid. Cook until they open, about ⏱️ 3-5 minutes and discard all the unopened ones.
15
Divide your risotto between 4 plates and top each with 5 shrimps, 4 clams, 3 mussels and 2 pieces of the crab meat.
16
Drizzle the entire plate with a spoon full of the tomato and wine sauce from the shrimp and crab.
17
Serve the seafood risotto with a drizzle of extra virgin olive oil over the top and some chopped parsley.
Nutrition Facts
calories
850 kcal
fat Content
42 g
serving Size
1 serving
fiber Content
4 g
sugar Content
5 g
sodium Content
1256 mg
protein Content
29 g
trans Fat Content
1 g
cholesterol Content
255 mg
carbohydrate Content
73 g
saturated Fat Content
12 g
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