Risotto Frutti Di Mare Recipe

Inspired by Grappa '72

Time45m

Serves4

Shrimp, scallops, calamari and mussels

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Ingredients

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Main Ingredients

1 cup Arborio rice

7.05 oz (200 grams) Shrimp, peeled and deveined

7.05 oz (200 grams) Scallops

7.05 oz (200 grams) Calamari, sliced

7.05 oz (200 grams) Mussels, cleaned

1 medium Onion, finely chopped

2 cloves Garlic, minced

1 cup White wine

4 cups Vegetable broth

2 tablespoons olive oil

2 tablespoons Butter

1 3/4 oz (50 grams) Parmesan cheese, grated

2 tablespoons Fresh parsley, chopped

1 to taste Celtic sea salt

1 to taste black pepper

Method

Cooking Instructions

Prepare the Broth

In a saucepan, heat the vegetable broth and keep it warm over low heat.

Sauté Aromatics

In a large pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Cook the Rice

Add the Arborio rice to the pan and cook, stirring frequently, for about 2 minutes until the rice is lightly toasted. Pour in the white wine and let it simmer until fully absorbed.

Add Broth Gradually

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth. This process will take about 15-20 minutes.

Add Seafood

When the rice is almost al dente, add the shrimp, scallops, calamari, and mussels. Stir gently and cook until the seafood is opaque and cooked through, about 5-7 minutes.

Finish and Serve

Remove from heat and stir in the remaining butter, grated Parmesan cheese, chopped parsley, salt, and black pepper to taste. Serve hot.