Seafood Risotto (Risotto ai Fruitti di Mare)

Seafood Risotto (Risotto ai Fruitti di Mare)

For years, I’ve been hesitant to make rice-based main dishes (such as paella, risotto, pilav, and such) a staple in my kitchen. The one and the only reason is that they are so carb and gluten heavy. Well, on days like today, the fall just calls your name through heart and stomach-warming dishes. I gave risotto a chance by attending a seafood cooking demonstration with Chef Claudio Giganti. A 2-hour class was pretty eventful but the best part was that we got to eat what he made.

The risotto was wonderful – infused with wine and juices of mussels, clams, squid, and shrimp, the rice was tender but firm. One of the greatest things about classes like these is personal stories that chefs can tell. Claudio mentioned that in his native Sicily, the rice is cooked very al-dente so the grain nucleus has a crunch. It was definitely, pretty unusual to see and taste risotto al-dente, being used to it served mostly, as a mush. Also, he said his grandma’s typical ration for risotto was one espresso cup of dry rice per person. Given cups come in all sizes now, a going rate is 80g of dry rice per person or 1kg per 12 people. Eating 80g of rice once in a while will not be hugely detrimental to one’s weight, so…

I’ll definitely make risotto at least once, to give myself a bit of a challenge in the kitchen. It could be a great entertainment item for a party if you have automated the skills of steaming and evaporating the rice and learn the recipe by heart.

 

Seafood Risotto (Risotto ai frutti di mare)
Print Recipe
Servings
4
Servings
4
Seafood Risotto (Risotto ai frutti di mare)
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. In a large pot bring the vegetable stock to a oil. Keep it hot over med. heat.
  2. In a large pan, heat olive oil. Add garlic and red onion. Saute until translucent.
  3. Add mussels, steam with the lid covered for 5 minutes. Remove from the pan with a slotted spoon, discarding unopened mussels. Set aside.
  4. Repeat the same with clams, shrimp, and calamari, adding a pit of red chilli. The last two should be cooked until no longer pink, but still somewhat raw.
  5. Add the rice, stirring constantly for about 2 minutes, until it is well-coated in seafood juice. Add the wind and cook until the alcohol is completely evaporated.
  6. Add the boiling stock to cover the rice slightly and stir every few minutes until the stock absorbs. Add more stock and repeat for about 10-15 minutes. The rice should be slightly al-dente.
  7. Add seafood and continue cooking until it heats through and is ready.
  8. Sprinkle with chopped Italian parsley. Serve immediately.

 

 

One thought on “Seafood Risotto (Risotto ai Fruitti di Mare)

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