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Seafood Risotto Recipe

Recipe by Pedro M. A. Neves

This classic Italian seafood risotto combines creamy Arborio rice with a delicate medley of fresh mussels, clams, and shrimp in a light saffron-infused broth. The dish showcases the flavors of the Mediterranean coast, with each grain of rice perfectly al dente and coated in a silky sauce enriched with seafood stock. Ideal as an elegant main course or sophisticated starter, this risotto exemplifies the balance and technique essential to authentic Italian cooking.

Ingredients

• 300g (10.5 oz) Arborio rice
• 250g (8.8 oz) fresh mussels, cleaned and debearded
• 250g (8.8 oz) littleneck clams, cleaned
• 250g (8.8 oz) large shrimp (prawns), peeled and deveined
• 1 liter (1 quart) seafood or fish stock, warmed
• 1 small yellow onion, finely diced (approximately 100g / 3.5 oz)
• 3 cloves garlic, minced
• 100ml (3.4 fl oz) dry white wine
• 0.5g (pinch) saffron threads
• 60ml (2 fl oz) extra virgin olive oil
• 30g (1 oz) unsalted butter
• 50g (1.8 oz) Parmigiano-Reggiano cheese, finely grated
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1 teaspoon fine sea salt
• 0.5 teaspoon black pepper
• Juice of half a lemon (approximately 15ml / 0.5 fl oz)

Instructions

1. Warm the seafood stock in a separate pot and maintain at a gentle simmer throughout cooking. Steep the saffron threads in 60ml (2 fl oz) of the warm stock for 5 minutes to release their color and flavor.

2. Heat the olive oil in a wide, heavy-bottomed risotto pan or shallow 30cm (12 inch) diameter pan over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent but not colored.

3. Add the minced garlic and stir constantly for 30 seconds until fragrant. Add the Arborio rice and toast, stirring continuously, for 2 minutes until the rice grains are well coated with oil and the edges begin to turn translucent.

4. Pour in the white wine and stir constantly until almost completely absorbed by the rice, approximately 1-2 minutes. This should produce an audible sizzling sound.

5. Begin adding the warm stock one ladle at a time (approximately 150ml / 5 fl oz per ladle), stirring frequently. Wait until each addition is nearly absorbed before adding the next ladle. Continue this process for 18-20 minutes until the rice is nearly tender but still holds a slight firmness in the center (al dente).

6. Add the saffron-infused stock (approximately 60ml / 2 fl oz) and stir for 1 minute. Push the mussels and clams into the rice in their shells, nestling them partially beneath the surface. Cover the pan loosely with a lid and cook for 4-5 minutes until the shellfish begin to open.

7. Remove the lid and stir gently. Add the shrimp, distributing them evenly throughout the rice. Cook uncovered for 2-3 minutes, stirring occasionally, until the shrimp turn opaque pink and the mussel and clam shells have fully opened. Discard any shellfish that remain closed.

8. Remove the pan from heat. Add the butter and Parmigiano-Reggiano cheese, stirring vigorously for 30 seconds until the risotto becomes creamy and the cheese is fully incorporated. Season to taste with sea salt and black pepper, then finish with fresh lemon juice.

9. Divide the risotto among four warm shallow bowls or plates, ensuring each serving contains an equal distribution of mussels, clams, and shrimp. Garnish with fresh flat-leaf parsley and a light drizzle of extra virgin olive oil.

Substitutions

• Substitute clams and mussels with an additional 250g (8.8 oz) of large shrimp or scallops for a simpler single-protein version
• Replace Parmigiano-Reggiano with finely grated Pecorino Romano for a sharper, more assertive cheese flavor
• Use vegetable or light chicken stock combined with a small splash of clam juice if seafood stock is unavailable
• Omit saffron and add 1 teaspoon of finely grated lemon zest for a citrus-forward variation without the saffron's cost

Tips

• Maintain the temperature of the stock throughout cooking; cold stock shocks the rice and interrupts even cooking. Use a separate pot set on a back burner to keep stock at a gentle simmer.
• Clean mussels and clams under cold running water with a stiff brush just before cooking. Discard any that have cracked shells or do not close when tapped; after cooking, discard any that fail to open.
• Risotto requires attentive stirring throughout the cooking process to gradually release the rice's starches, which create the characteristic creamy sauce without cream. Do not walk away from the pan.
• Test the rice at the 20-minute mark; Arborio rice should be tender outside but retain a firm, slightly chalky core (al dente). Cooking times vary by brand and altitude, so adjust final stock additions accordingly.

Seafood risotto originates from the northern Italian regions bordering the Mediterranean and Adriatic coasts, particularly Liguria, Veneto, and Emilia-Romagna. In Venice and coastal towns, this dish celebrates the local seafood tradition and reflects the region's historical relationship with fishing and maritime trade dating back centuries.

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