Seafood risotto: the taste of the sea in an exceptional dish.

The seafood risotto is one of the typical dishes of traditional Italian cuisine. Also known as risotto di mare or risotto alla marinara, it is prepared in different regions with numerous variations. White, red, “stained”, meaning the Neapolitan version that simply adds a bit of cherry tomatoes to the recipe, you can really have fun creating this delicious dish. Discover with us the characteristics of this risotto and the recipe to treat yourself to an exquisite seafood first course.

Seafood Risotto: Differences from Scoglio Risotto.

What differentiates a seafood risotto from a scoglio risotto? The answer is really simple and lies in the names of the two dishes. Seafood risotto is a risotto made with fish, in which mollusks should not be included, while scoglio risotto is made with mollusks and crustaceans.

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In reality, due to the fact that each region has its own variant and since there is no true official starting recipe, we can accept anything that combines fish, mollusks, and crustaceans with rice to create an elegant and flavorful dish. The only condition: variety. More diverse products and not just one.

Seafood Risotto: Many Recipes for a Delicious Dish

As we already mentioned, there is no historic recipe to use. Some love seafood risotto in white, that is, without tomato. Others, on the other hand, prefer it red, meaning with tomato, and then there is also the “stained” version, that is, the Neapolitan seafood risotto that uses cherry tomatoes to make the recipe tastier.

This is the one suggested by us:

Ingredients (for 4 people)

300 g of risotto rice (Vialone Nano, Arborio, Carnaroli)

1/2 kg of clams

1/2 kg of mussels

300 g of cuttlefish

300 g of baby octopus

300 g of shrimp

5 tablespoons of extra virgin olive oil

3 cloves of garlic

1 onion

1 bunch of fresh parsley

To taste salt, white wine, and pepper

And now for the preparation of our fresh sauce. First, take the clams and let them soak in water and salt for about two hours. This step is essential to remove sand and debris from our clams. Be careful not to oversoak, otherwise, the clams will become too salty!

While the clams are soaking, clean all the other seafood, crustaceans, and mollusks. Then proceed with opening the shellfish. Cover with a lid and let them cook over medium heat just until the mollusks have opened. Once the clams have cooled, drain them and remove the shell from about half of the clams, while using a strainer to filter the liquid that formed during cooking.

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In a frying pan, pour in the oil, sauté the chopped onion, and garlic (optional, of course). Now add the cuttlefish cut into pieces and continue cooking for a couple of minutes.

Add the shrimp and let them sauté briefly. Remove the garlic if you chose to add it and gather all the seafood into a bowl to keep it aside.

We're ready; it’s time for the rice! Pour the rice into the pot and toast it while stirring continuously, splash with the wine and let it evaporate. Add a ladle of fish broth at a time and continue cooking. Stir frequently.

Halfway through cooking, add the previously opened shellfish and splash in their cooking liquid. Then add the fish and finish cooking. Finally, finish your dish with chopped parsley and let the seafood risotto rest in the pot off heat for a couple of minutes at most, being careful not to let it dry out too much.

Your seafood risotto is ready to be eaten!

Ah… one last thing: cheese. The absolute evil for purists who believe that adding cheese to a fish-based dish is equivalent to a death sentence. Well, we don’t want to be so dogmatic; honestly, we don't recommend it. But don’t let that hold you back; if you like cheese and can’t do without it, add it to your seafood risotto and enjoy!

Francesco Scuderi