Risotto Di Pesce Recipe

Cooking Instructions

1. 1

   Prepare the Base

   In a large pan, heat the olive oil over medium heat. Add the finely chopped shallots and minced garlic, sautéing until they are translucent.

2. 2

   Toast the Rice

   Add the Arborio rice to the pan and stir for 1-2 minutes until the rice is well-coated and slightly toasted.

3. 3

   Deglaze with Wine

   Pour in the dry white wine, stirring continuously until it has mostly evaporated.

4. 4

   Cook the Rice

   Begin adding the fish stock, one ladle at a time, stirring frequently. Allow the rice to absorb the stock before adding more. This process will take about 15-20 minutes.

5. 5

   Add Seafood

   When the rice is al dente, add the clams, mussels, shrimp, and scallops. Stir gently and cover the pan. Cook for an additional 5-7 minutes until the seafood is cooked through and the clams and mussels have opened.

6. 6

   Finish with Cheese and Herbs

   Remove the pan from heat and stir in the grated Parmesan cheese, chopped parsley, and season with salt and black pepper to taste.

7. 7

   Serve

   Serve the risotto hot, garnished with additional parsley and lemon wedges if desired.