Risotto Pescatora Recipe

Cooking Instructions

1. 1

   Prepare the Stock

   In a saucepan, heat the fish stock and keep it warm on a low flame.

2. 2

   Sauté Aromatics

   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

3. 3

   Toast the Rice

   Add the Arborio rice to the pan. Stir well to coat the rice with the oil and sauté for about 2 minutes until the rice is lightly toasted.

4. 4

   Add Wine

   Pour in the white wine and stir until it is mostly absorbed by the rice.

5. 5

   Add Stock Gradually

   Start adding the warm fish stock one ladle at a time, stirring frequently. Allow the stock to be absorbed before adding the next ladle. Continue this process for about 15-20 minutes until the rice is creamy and al dente.

6. 6

   Cook the Seafood

   When the rice is nearly done, add the shrimp, calamari, scallops, and clams to the risotto. Stir gently and cook for an additional 5-7 minutes until the seafood is cooked through and the clams have opened.

7. 7

   Add Tomatoes and Season

   Stir in the halved cherry tomatoes, chopped parsley, and season with salt and black pepper to taste. Cook for another 2-3 minutes.

8. 8

   Serve

   Remove from heat and let it rest for a minute. Serve hot, garnished with additional parsley if desired.