Risotto ai Fruitti di Mare
Risotto ai Fruitti di Mare is a luxurious Italian seafood risotto that brings the ocean’s flavors to your plate. This dish combines tender Carnaroli rice with a medley of fresh seafood, including clams, mussels, squid, and scallops, all simmered in a savory vegetable stock and white wine.
Infused with aromatic curry leaves, garlic, and a touch of chili, it’s a perfect balance of rich, creamy texture and vibrant, briny seafood flavors.
Topped with fresh parsley and grated cheese, this risotto is a comforting yet elegant dish ideal for special occasions or a gourmet dinner at home.
Why You’lll Love Risotto ai Fruitti di Mare
Rich and Flavorful: The combination of tender seafood—clams, mussels, squid, and scallops—infuses the creamy risotto with briny, savory flavors, making each bite a burst of oceanic goodness.
Aromatic and Unique: The addition of curry leaves and a touch of chili adds an exotic twist to the classic risotto, enhancing its depth of flavor with a fragrant, slightly spicy kick.
Perfectly Balanced Texture: The Carnaroli rice creates a creamy, velvety texture that perfectly complements the tender seafood, making every bite satisfying and luxurious.
Elegant and Impressive: This dish looks and tastes like a restaurant-quality meal, making it perfect for special occasions, dinner parties, or impressing guests with your culinary skills.
Fresh and Light: Despite being rich and indulgent, the seafood in this risotto keeps the dish light and fresh, offering a balanced and refreshing taste that’s not overwhelming.
Key Ingredients:
Carnaroli Rice – The classic Italian risotto rice, known for its ability to absorb flavors and create a creamy texture.
Seafood – A mix of fresh vongole clams, blue mussels, squid rings, and scallops, which add rich, briny, and delicate ocean flavors.
Vegetable Stock – A flavorful base that helps cook the rice and infuses it with a savory depth.
White Wine – Adds acidity and richness to balance the seafood and enhance the flavors of the dish.
Curry Leaves – Provide a unique aromatic flavor that adds an exotic touch to the risotto.
Chili – A hint of spice that gives the dish a gentle heat, balancing the creamy and seafood flavors.
Garlic and Onion – Essential aromatics that create a flavorful foundation for the risotto.
Grated Parmesan Cheese – Adds a creamy, umami-rich finish that enhances the dish’s depth and texture.
Risotto ai Fruitti di Mare
Ingredients:
2 1/2 cups vegetable stock
1/3 cup extra virgin olive oil
3 tablespoons butter
½ cup ground onion
1 1/3 cups Carnaroli rice
1/2 cup dry white wine
1/2 cup peeled, crushed, and seeded tomatoes
1/2 cup chopped parsley
1/2 teaspoon chopped garlic
8 small vongole clams
8 blue mussels, scrubbed and debearded
100 grams squid rings
4 scallops (with roe)
1/2 cup freshly grated cheese (Parmigiano or similar)
10-12 fresh curry leaves
1/2 chopped chili
Instructions:
Heat Stock:
In a small saucepan, heat the vegetable stock and keep it warm over low heat.
Sauté Aromatics:
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the ground onion, curry leaves, and half of the chopped chili. Stir for about 5 minutes until the onion softens and becomes translucent.
Cook Rice:
Add the Carnaroli rice to the pan and cook for about 1 minute, stirring constantly to coat the rice with the oil and butter.
Add Wine and Stock:
Pour in the white wine and cook until it is fully absorbed. Then, add enough heated vegetable stock to cover the rice. Stir continuously for about 10 minutes, until the stock is mostly absorbed by the rice.
Add Seafood and Tomatoes:
Add the mussels, squid rings, crushed tomatoes, and clams to the risotto. Stir gently and continue to cook until the seafood is cooked through and the rice is tender but still al dente. Gradually add more stock as needed, stirring until it is absorbed, which should take another 10 minutes.
Season and Serve:
Season the risotto with salt, pepper, chopped parsley, and freshly grated Parmesan cheese. Stir well, and serve immediately while hot.
Notes:
Stock Temperature: Keep the vegetable stock warm throughout the cooking process. This helps the rice cook evenly and absorb the liquid without cooling down the dish.
Seafood Freshness: Fresh seafood is key to this recipe. Make sure the mussels and clams are fresh, and discard any that do not open during cooking. The squid and scallops should be tender but not overcooked.
Risotto Stirring: Stir the risotto regularly, especially when adding stock, to release the rice’s starch and create the creamy consistency that’s characteristic of a perfect risotto.
Wine Choice: Use a dry white wine (such as Sauvignon Blanc or Pinot Grigio) that you would enjoy drinking. This enhances the flavor without overpowering the dish.
Curry Leaves: If you don’t have curry leaves, you can substitute them with bay leaves or a small pinch of curry powder for a different but still aromatic flavor. However, fresh curry leaves give this dish its signature aroma.
Adjusting Spice: The chili adds a mild heat to the dish, but you can adjust the quantity to your preference for spiciness. For a milder dish, you can omit the chili or reduce the amount.
Serving Tips: Serve the risotto immediately after it’s finished cooking while it’s still creamy. It tends to firm up as it sits, so it’s best enjoyed fresh and hot.
Parmesan: While the recipe calls for grated Parmesan cheese, you can also experiment with Pecorino Romano for a sharper, saltier flavor, or add a bit of both for a balanced cheese profile.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 400 kcal | Protein: 25g | Fat: 18g | Saturated Fat: 4g | Carbohydrates: 45g | Dietary Fiber: 2g | Sugars: 4g | Cholesterol: 70mg | Sodium: 600mg | Calcium: 150mg | Iron: 3mg
Frequently Asked Questions:
Can I use other types of rice instead of Carnaroli?
While Carnaroli rice is ideal for risotto due to its ability to absorb liquid and release starch, you can substitute it with Arborio rice.
Arborio is also commonly used for risotto and will yield a similar creamy texture, though Carnaroli tends to hold its shape better.
Can I make this recipe ahead of time?
Risotto is best enjoyed fresh, as it can lose its creamy texture and become too thick if stored.
If you must make it ahead of time, you can store the risotto in an airtight container and reheat it with a bit of extra stock to restore its creaminess.
However, the seafood may not be as fresh-tasting when reheated.
Can I substitute the seafood with other proteins?
Yes, you can swap the seafood for other proteins like chicken or even a mix of vegetables for a vegetarian version.
However, keep in mind that the flavor profile of the dish will change, and the cooking times may vary for different proteins.
What should I do if I don’t have curry leaves?
Curry leaves add a distinctive flavor to this dish, but if you can’t find them, you can substitute them with bay leaves or a pinch of curry powder.
While the flavor won’t be exactly the same, it will still give the risotto an aromatic and flavorful base.
How can I ensure my risotto turns out creamy?
To achieve a creamy risotto, be sure to stir it continuously as you gradually add the stock.
The constant stirring releases the rice’s starch, which creates a creamy texture.
Additionally, make sure you’re using enough liquid to keep the rice moist, and always serve it immediately after cooking for the best creamy consistency.
How do I know when the risotto rice is cooked perfectly?
The rice should be al dente, meaning it is tender but still has a slight bite to it.
Taste a grain of rice toward the end of cooking; it should be creamy on the outside but with a firm center.
Be careful not to overcook it, as it can become mushy.
Can I use frozen seafood instead of fresh?
Yes, you can use frozen seafood, but ensure it’s properly thawed before adding it to the risotto.
Keep in mind that frozen seafood may release more moisture during cooking, which could affect the risotto’s texture, so you may need to adjust the stock or cooking time slightly.
Can I substitute the white wine with something else?
Yes, if you prefer not to use wine, you can substitute it with extra vegetable broth or a splash of lemon juice.
The wine adds acidity and depth of flavor, so a splash of vinegar or lemon can help provide a similar brightness to the dish.
How can I make the risotto more flavorful without using alcohol?
To enhance the flavor without alcohol, you can add a little more stock, use a richer broth (like seafood stock or chicken broth), or incorporate additional herbs such as thyme or saffron for more depth.
Adding a touch of lemon zest can also brighten the dish.
Can I make the risotto in advance and reheat it?
Risotto is best served fresh, as the rice tends to lose its creamy texture when reheated.
If you must make it in advance, store it in an airtight container and reheat it gently with a little extra broth or stock.
Stir constantly to bring back its creamy consistency, though the seafood might lose some of its freshness.