Seafood Risotto From Southern Italy Recipe
Baby clams, mussels, octopus, shrimp and sea scallops in a luscious tomato wine sauce
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Ingredients
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Seafood
Risotto Base
Tomato Sauce
Method
Preparation
- 1
Prepare the Seafood
In a large pot, fill with water and bring to a boil. Add clams and mussels, and cook until they open, about 5-7 minutes. Discard any that do not open. Remove the seafood and set aside, keeping the broth.
- 2
Cook the Octopus and Shrimp
In the same pot, add diced octopus and shrimp, and cook for about 3-4 minutes until shrimp is pink and opaque. Remove and set aside.
Making the Risotto
- 3
Sauté the Base
In a separate large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
- 4
Add Rice
Stir in Arborio rice and cook for 1-2 minutes, allowing it to absorb the flavors.
- 5
Deglaze with Wine
Pour in the white wine and let it simmer until almost completely absorbed by the rice.
- 6
Incorporate Broth and Tomatoes
Gradually add the chicken or seafood broth, one ladle at a time, stirring frequently. After adding the first ladle, mix in the canned diced tomatoes and tomato paste. Continue adding broth until rice is creamy and al dente, about 20-25 minutes.
- 7
Finish with Seafood
When the risotto is almost done, stir in the cooked clams, mussels, octopus, shrimp, and scallops. Cook for an additional 5 minutes until heated through.
- 8
Season and Serve
Remove from heat, stir in the remaining butter, season with salt, black pepper, crushed red pepper flakes, and fresh parsley. Serve hot.