Mare Risotto (red) Recipe
Gluten Free. Fresh fish, shrimp, mussels, clams, chopped clams, calamari, garlic and capers sautéed in a white wine spicy tomato sauce.
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Ingredients
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Seafood
Sauce
Risotto
Method
Preparation
- 1
Clean the Seafood
Ensure that all seafood (mussels, clams, shrimp, and calamari) are cleaned and prepared. Rinse under cold water.
- 2
Mince Garlic
Peel and mince the garlic cloves finely.
- 3
Prepare the Fish
Cut the fresh fish into bite-sized pieces.
Cooking
- 4
Sauté the Garlic
In a large skillet or pot, heat the olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- 5
Add Wine and Sauce Ingredients
Pour in the white wine, crushed tomatoes, red pepper flakes, salt, and black pepper. Stir and let simmer for about 5 minutes.
- 6
Cook the Seafood
Add the cleaned mussels, clams, shrimp, calamari, and fresh fish pieces to the sauce. Cook for 5-7 minutes until the seafood is cooked through and mussels and clams have opened.
- 7
Prepare the Risotto
In a separate pot, bring the fish stock to a gentle simmer. In another pot, add Arborio rice and begin adding the hot stock one ladle at a time, stirring continuously for about 15-20 minutes until the rice is creamy and al dente.
- 8
Combine and Serve
Once the risotto is cooked, gently fold it into the seafood mixture. Adjust seasoning if necessary. Serve hot, garnished with chopped parsley.
