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Authentic Venetian Seafood Risotto (Risotto ai Frutti di Mare)
Classic coastal Italian seafood risotto: Carnaroli rice simmered in aromatic seafood broth with tender calamari, sweet shrimp, and mussels infused with dry white wine, garlic, and fresh parsley.
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
servings
4
- Carnaroli or Arborio rice320 g
- Fresh raw shrimp peeled200 g
- Fresh calamari cut into thin rings200 g
- Fresh mussels scrubbed in shell400 g
- Dry white wine (Pinot Grigio)100 ml
- Hot seafood or fish stock900 ml
- Shallots finely minced60 g
- Garlic cloves minced2 clove
- Extra virgin olive oil40 ml
- Fresh flat-leaf parsley chopped20 g
- Fine sea salt4 g
Preparation Steps
1
Steam mussels open in a covered pan with 1 garlic clove and 30 ml wine for 3 minutes. Strain juices through a sieve into the warm seafood stock. Shell most mussels, reserving a few whole for garnish.
2
Heat olive oil in a wide pan, cook shallots for 2 minutes, add Carnaroli rice, and toast for 2 minutes until translucent. Pour in remaining white wine and allow to evaporate completely.
3
Ladle in simmering stock one ladleful at a time, stirring constantly. At minute 12, add calamari rings and raw shrimp. Cook until rice is creamy al dente (16-17 minutes). Fold in mussels, fresh parsley, and a swirl of extra virgin olive oil. Serve immediately all'onda.
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Nutrition Facts
per servingCalories
460
Protein
31g
Carbohydrates
62g
Fat
9.5g
Allergens
CrustaceansMolluscsFishSulphur Dioxide & Sulphites
*estimated values per serving
Provenance & Public Domain Audit
Source: European Culinary Heritage & Traditional Gastronomic Archives (Ministère de la Culture & Ministero della Cultura Gastronomica)
Legal status: Public Domain (CC0-compatible) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
