Risotto ai frutti di mare — the classic Italian seafood rice

Risotto ai frutti di mare is one of the most beloved dishes of the Italian coast, where slowly cooked rice absorbs all the aromas of the sea. Here is the complete recipe for making it at home.

INGREDIENTS (for 4 servings):

• 320 g arborio rice (risotto rice)
• 200 g cleaned shrimp
• 500 g fresh mussels in their shells
• 200 g cleaned squid, cut into rings
• 1 small onion, finely chopped
• 2 garlic cloves
• 150 ml dry white wine
• about 1 liter hot vegetable or fish stock
• 3 tablespoons olive oil
• 30 g cold butter
• 1 bunch fresh parsley, chopped
• salt and black pepper to taste

PREPARATION:

1. Start with the mussels: wash them well and discard any with open shells that won’t close. Place them in a covered pot with a little olive oil and 1 garlic clove over high heat, 3–4 minutes until the shells open. Reserve their liquid.
2. In a wide pot, sauté the onion in olive oil until soft, without browning. Add the second crushed garlic clove and sauté for another minute.
3. Add the rice and stir 1–2 minutes until the grains turn translucent at the edges. Pour in the white wine and let it evaporate.
4. Begin adding the hot stock ladle by ladle, stirring constantly. Wait for the liquid to be absorbed before adding more. Continue 16–18 minutes until the rice is al dente.
5. Add the shrimp, squid, opened mussels and 2–3 tablespoons of the mussel liquid. Season with salt and pepper. Cook 3–4 more minutes, until the seafood is tender and the rice takes on a creamy consistency.
6. Remove from the heat, add the cold butter and chopped parsley and stir vigorously (the “mantecatura” stage). Let it rest 2 minutes covered and serve immediately.

Time: about 15 minutes prep + 25 minutes cooking. Servings: 4.