Risotto ai Frutti di Mare

This seafood risotto is a classic Italian dish served on many occasions, from the simplest to the most elegant. For best results, use homemade seafood stock, though store-bought can be used in a pinch.

• Preparation Time: 45 mins
• Cooking Time: 1 hr 27 mins
• Total Time: 2 hr 12 mins
• Calories: 637 Calories

Ingredients

• 1 small onion, chopped
• salt and ground black pepper to taste
• 1 stalk celery, sliced
• 1 carrot, sliced
• 1 onion, quartered
• 2 quarts water
• 1 bunch fresh parsley, chopped
• 1 pound mussels, cleaned and debearded
• 3 cloves garlic, crushed
• 1 large tomato, quartered
• 5 tablespoons extra-virgin olive oil, divided
• 1 (16 ounce) package Arborio rice
• 1 pound shell-on medium shrimp
• 1 pound fresh clams, cleaned
• 2 cups white wine, divided

Recipe Instructions

Step 1

Soak mussels, clams, and shrimp in separate bowls of salted cold water for 1 hour. Drain. Clean and devein shrimp, reserving heads and shells.

Step 2

Combine shrimp heads and shells, 2 quarts water, tomato, quartered onion, carrot, and celery in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 40 minutes to 1 hour. Season with salt and pepper.

Step 3

Strain stock through a fine-mesh sieve, discarding solids. Keep warm over low heat.

Step 4

Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion; cook and stir until softened, about 5 minutes. Stir in rice until translucent and coated with oil, 2 to 3 minutes. Increase heat to medium-high; pour in 1 cup white wine. Simmer until alcohol has evaporated, about 3 minutes.

Step 5

Reduce heat to medium and stir in 1 ladle of stock until rice has absorbed the liquid. Repeat with remaining stock, stirring after each addition, until rice is creamy and almost tender, about 15 minutes.

Step 6

Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add mussels and 1/2 cup white wine; cover and cook until mussels open, about 5 minutes. Remove from heat; discard garlic and any mussels that did not open. Remove shells and keep mussels warm. Strain cooking liquid through a fine-mesh sieve into a bowl.

Step 7

Heat 1 tablespoon olive oil in the same saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add clams and 1/2 cup white wine; cover and cook until opened, about 5 minutes. Remove from heat; discard garlic and any clams that did not open. Remove shells and keep clams warm. Strain cooking liquid through a fine-mesh sieve into a bowl.

Step 8

Heat remaining olive oil in the same saucepan. Add 1 clove garlic and shrimp; cook and stir until shrimp turn pink, about 2 minutes. Remove from heat and discard garlic.

Step 9

Pour some of the mussel and clam cooking water over the rice; cook for 3 to 5 minutes more. Remove rice from heat. Fold in mussels, clams, and shrimp. Sprinkle parsley on top. Let stand before serving, about 5 minutes.