FRUTTI DI MARE Recipe

Cook the Aromatics

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent.

Toast the Rice

Add the Arborio rice to the pan and stir for about 2 minutes until the rice is well-coated and slightly toasted.

Add Broth and Saffron

Pour in the broth gradually, one cup at a time, stirring constantly. Add the saffron threads with the first addition of broth. Continue adding broth until the rice is creamy and al dente, about 18-20 minutes.

Finish the Risotto

Stir in the butter and grated Parmesan cheese. Season with salt and black pepper to taste. Keep warm.

Sear the Scallops

In a skillet, melt 1 tablespoon of butter over medium-high heat. Add the Hokkaido scallops and sear for about 2-3 minutes on each side until golden brown. Remove and set aside.

Prepare the Clams

In the same skillet, add minced garlic and sauté for 1 minute. Add the clams and a splash of water. Cover and cook until the clams open, about 5 minutes. Discard any that do not open.

Combine Seafood

Add the cooked lobster, seared scallops, and chopped parsley to the skillet. Drizzle with lemon juice and toss to combine. Heat through for 1-2 minutes.

Plate the Dish

Spoon the saffron risotto onto plates and top with the seafood mixture. Garnish with additional parsley if desired.