Risotto Pescatore Recipe

Clean and prep

Rinse mussels under cold water and remove beards; discard any with cracked shells or that don’t close when tapped. Pat prawns, scallops, and calamari dry with paper towels. Season lightly with 0.25 tsp salt and a pinch of black pepper.

Quick cook shellfish

Heat 1 tbs olive oil in a large sauté pan over medium-high. Add 2 cloves minced garlic and cook 20–30 seconds until fragrant. Add mussels and 60 ml white wine, cover and steam for 3–4 minutes until mussels open. Transfer opened mussels to a bowl, discard any unopened. Reserve cooking liquid by straining into a small container and set aside.

Sear the rest

Wipe the pan, add 1 tbs olive oil and heat over medium-high. Add scallops and sear 1–1.5 minutes per side until golden (internal opaque). Remove and keep warm. Add prawns and calamari, sauté 2–3 minutes until prawns are pink and calamari is just cooked; remove and keep separate. Set all seafood aside; reserve juices for finishing.

Bring the fish stock to a gentle simmer in a saucepan and keep it warm over low heat.

In a separate wide, heavy-bottomed pan, melt 20 g butter with 1 tbs olive oil over medium heat. Add the diced onion and cook gently 4–5 minutes until translucent but not browned. Add 2 cloves minced garlic and cook 30 seconds until fragrant.

Add the Arborio rice and stir to coat the grains with fat. Toast the rice 1–2 minutes until edges become translucent.

Pour in the remaining 60 ml white wine and stir until mostly absorbed.

Begin adding warm stock ladle by ladle (about 120 ml per ladle). Stir frequently; when the liquid is almost absorbed add another ladle. Continue this process for 16–18 minutes, keeping the rice at a gentle simmer and stirring so the risotto releases its starch and becomes creamy. Use more or less stock to reach a tender but slightly al dente texture.

When rice is nearly done (after about 15 minutes), stir in the Napolitana sauce, reserved mussel cooking liquid (about 2 tbs), red pepper flakes (if using), remaining 20 g butter, and 0.5 tsp salt. Stir and simmer 2–3 minutes to warm the sauce through and let flavors combine.

Fold in the cooked mussels, prawns, calamari, and scallops gently into the risotto. Cook together 1–2 minutes more just to heat the seafood through—avoid overcooking. Taste and adjust seasoning with additional salt and pepper as needed.

Stir in chopped parsley, lemon zest and 1 tbs lemon juice. Remove from heat. The risotto should be creamy and slightly loose (not dry). If too thick, add 1–2 tbs warm stock to loosen.

Spoon risotto onto warm plates, distributing seafood evenly. Garnish with extra parsley leaves, a light drizzle of olive oil, and a grind of black pepper. Serve immediately.