Risotto Alla Pescatora Recipe
arborio rice – mussels – clams – calamari – shrimp – light spicy tomato sauce
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Ingredients
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Rice and Seafood
Sauce and Seasoning
Method
Preparation
- 1
Prepare the Seafood
In a large pot, combine the mussels and clams with a splash of water and steam them until they open. Discard any that do not open. Set aside.
- 2
Make the Base
In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, sauté for about 1 minute until fragrant.
- 3
Add the Tomatoes
Stir in the canned diced tomatoes and cook for another 2-3 minutes.
Cooking the Risotto
- 4
Cook the Rice
Add the Arborio rice to the saucepan and stir to coat with the oil and tomatoes. Slowly add 1 cup of vegetable broth and stir continuously until the liquid is absorbed.
- 5
Continue Adding Broth
Continue adding the broth, one cup at a time, stirring frequently. Wait until the liquid is absorbed before adding the next cup. This process should take about 18-20 minutes.
- 6
Add the Seafood
When the rice is al dente, add the cooked mussels, clams, calamari, and shrimp. Stir well and cook for an additional 5 minutes until the shrimp are cooked through.
- 7
Season and Serve
Season with salt and black pepper to taste. Stir in the chopped parsley just before serving.