Name: Risotto ai Frutti di Mare
Prep time: 45 min
Cook time: 45 min
Yield: 6
Ingredients: Mussels, cleaned and debearded - 1 pound; Fresh clams, cleaned - 1 pound; Shell-on medium shrimp - 1 pound; Water - 2 quarts; Tomato, quartered - 1 large; Onion, quartered - 1; Carrot, sliced - 1; Celery, sliced - 1 stalk; Salt and ground black pepper to taste - 1 stalk; Extra-virgin olive oil, divided - 5 tablespoons; Onion, chopped - 1 small; Arborio rice - 1 (16 ounce) package; White wine, divided - 2 cups; Garlic, crushed - 3 cloves; Fresh parsley, chopped - 1 bunch

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Risotto ai Frutti di Mare

1. Mussels, cleaned and debearded - 1 pound

2. Fresh clams, cleaned - 1 pound

3. Shell-on medium shrimp - 1 pound

4. Water - 2 quarts

5. Tomato, quartered - 1 large

6. Onion, quartered - 1

7. Carrot, sliced - 1

8. Celery, sliced - 1 stalk

9. Salt and ground black pepper to taste - 1 stalk

10. Extra-virgin olive oil, divided - 5 tablespoons

11. Onion, chopped - 1 small

12. Arborio rice - 1 (16 ounce) package

13. White wine, divided - 2 cups

14. Garlic, crushed - 3 cloves

15. Fresh parsley, chopped - 1 bunch

How to cook deliciously - Risotto ai Frutti di Mare

1. Stage

Soak mussels, clams, and shrimp in separate bowls of salted cold water for 1 hour. Drain. Clean and devein shrimp, reserving heads and shells.

2. Stage

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.

3. Stage

Strain stock through a fine-mesh sieve, discarding solids. Keep warm over low heat.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

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.

8. Stage

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.

9. Stage

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.