- 4 ladles risotto quality rice • 500 gr clams • 500 gr mussels • 500 gr shrimp • 3 squid • 700 ml shrimp stock • onion • 1 tbsp tomato puree • garlic • parsley • white wine • salt • pepper • For the shrimp stock: • Shrimp heads and shells • 50 ml white wine • 1 lt water • 50 gr butter • onion • garlic • parsley • black peppercorns
Per la ricetta in italiano (risotto ai frutti di mare) vedi qui
Seafood risotto is very easy to prepare, the difference is surely in the use of the fresh, quality ingredients. I prefer fresh fish, because even if slightly more expensive and requiring a bit more time in preparation, the result pays off greatly.
Wash the mussels by scraping the shells with the blade of a knife or with a steel wool scouring pad under running water and debeard them.
Rinse the clams and place them in a bowl with salt and water for approximately one hour.
Place the clams and the mussels, separately, in two different pans, with a few tablespoons of oil, garlic and parsley. Cover and cook on high heat to open the shells completely. Eliminate any clams or mussels which have remained closed. Eliminate the shells, setting a few aside for the final garnish and filter the cooking liquid of both the mussels and the clams.
Clean the shrimp. Use the heads and shells to prepare a stock.
Melt the butter in a saucepan and sauté the finely sliced onion, add the heads and shells of the shrimp, stirring for a few minutes and then add the wine. Once the wine has evaporated add the water, a few peppercorns, a pinch of salt and some parsley. Bring the stock to a boil and cook on low heat for approximately one hour. Skim the stock occasionally. Filter the stock, pressing on the shells and heads with a spoon and set aside for later.
Wash the squid and slice it into thin rings.
Sauté the finely sliced onion in a large saucepan with a few tablespoons of olive oil. Add the squid and shortly after, add the tomato puree, stir and cook with a small amount of water. Add the rice and once the liquid has been absorbed, add the filtered cooking liquid of the clams and mussels. Add a few ladles of shrimp stock gradually, as it is absorbed by the rice. Add the shrimp and then add the clams and mussels.
As soon as the rice is cooked, plate the seafood risotto, sprinkle it with some chopped parsley and add some freshly cracked black pepper.