Risotto Alla Pescatora Recipe

Cooking Instructions

1. 1

   Prepare the Seafood

   In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the mussels and clams, and pour in half a cup of white wine. Cover and steam until they open (about 5 minutes). Discard any that do not open. Remove from pot and set aside.

2. 2

   Sauté the Base

   In the same pot, add 2 tablespoons of olive oil. Sauté the onions and garlic until the onions are translucent, about 3-4 minutes.

3. 3

   Cook the Rice

   Add the Arborio rice to the pot and stir for 2 minutes. Pour in the remaining white wine and let it absorb. Gradually add the fish stock, one ladle at a time, stirring constantly until the rice is creamy and al dente (about 18-20 minutes).

4. 4

   Add Seafood and Tomatoes

   Once the rice is cooked, gently fold in the calamari, shrimp, cherry tomatoes, and the previously cooked mussels and clams. Cook for an additional 3-5 minutes until the seafood is cooked through and the tomatoes are softened.

5. 5

   Season and Serve

   Stir in the chopped parsley, and season with salt and black pepper to taste. Serve hot, garnished with extra parsley if desired.