Risotto Alla Pescatora Recipe

Prepare mussels

Rinse and scrub mussels under cold water, remove any beards. Discard any that do not close when tapped. Place mussels in a saucepan with 100 ml of the hot fish stock, cover and cook over medium-high heat for 3–4 minutes until they open. Remove mussels from shells (reserve a few in shells for garnish), strain and reserve the cooking liquor by adding it to the hot stock. Set shelled mussels aside.

Cook prawns and squid

Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add king prawns and baby prawns and sear for 1 minute per side until just pink. Remove and set aside. In the same pan add a little more oil and quickly sauté squid rings and tentacles for 1–2 minutes until opaque; remove and set aside with prawns. Keep all seafood warm.

Keep the fish stock simmering in a saucepan. Taste and season lightly — stock should be slightly under-salted because the seafood will add salt. Have the reserved mussel cooking liquor mixed back into the stock for extra flavor.

Measure rice and keep ready. For 4 servings use 320 g rice (approximately 80 g per person).

In a wide, heavy-bottomed pan or sauté pan, heat 3 tablespoons olive oil and 15 g butter over medium heat. Add the finely diced onion and sweat gently for 6–8 minutes until soft and translucent but not browned.

Add the minced garlic and chopped chilli and cook for 30–45 seconds until fragrant.

Stir in the tomato paste and cook 1 minute, then add the canned chopped tomatoes (or passata). Simmer the tomato base for 6–8 minutes to reduce slightly and concentrate flavor. Season with 1 tsp of salt and ½ tsp black pepper. If the sauce becomes too thick, add 50–100 ml of hot stock to loosen.

Push the tomato base to one side, add the remaining 1 tablespoon olive oil and the remaining 15 g butter. Add the rice and toast it for 1–2 minutes, stirring constantly so each grain is coated and slightly translucent at the edges (but not browned).

Deglaze the pan with the white wine, stirring and scraping any bits from the bottom. Let the wine reduce almost completely (about 1–2 minutes).

Begin adding the hot fish stock, one ladleful (about 120 ml) at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. Maintain a gentle simmer. Continue this process for about 16–18 minutes total — check rice after 14 minutes for doneness. The risotto should be creamy with rice al dente (slightly central bite).

After about 12 minutes of cooking (when rice is nearly cooked), stir in the cooked squid and most of the shelled mussels and prawns to warm them through. Add them gently so they don't overcook. Reserve a small portion of seafood for garnish.

If needed, add extra hot stock or a splash of reserved mussel liquor to adjust consistency — risotto should be loose and saucy, not dry.

When the rice is al dente and the seafood is heated through (total cooking time after adding rice about 16–18 minutes), remove the pan from the heat. Stir in the remaining 15 g butter, chopped parsley, the lemon zest and 1 tablespoon lemon juice. Taste and adjust seasoning with salt and pepper.

If using, stir in grated Parmesan or pecorino for a glossy finish (note: Parmesan is optional with seafood but adds richness).

Plate the risotto immediately, topping each portion with the reserved mussels in shell and a few whole prawns for presentation. Sprinkle with additional chopped parsley and a light grind of black pepper. Serve hot with lemon wedges on the side.