Italian cuisine · Fish & Seafood

Seafood Risotto

Creamy risotto with clams, shrimp and squid, deglazed with the clam broth and white wine.

Ingredients · for 4 servings

• 320 g risotto rice (Carnaroli)
• 500 g clams
• 300 g shrimp
• 300 g squid tubes
• 150 ml dry white wine
• 1 l fish stock
• 1 shallot
• 3 cloves garlic
• 1/2 bunch parsley
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Soak the clams in cold salted water for 30 min. and scrub thoroughly, discarding any open ones; peel and devein the shrimp, and cut the squid tubes into 1 cm wide rings.
2. Heat 2 tbsp olive oil in a wide pot, add the clams with one chopped garlic clove, pour in 50 ml white wine, cover and steam for 4–5 min. until all shells have opened; strain the liquid through a fine sieve and add it to the fish stock.
3. Finely dice the shallot and remaining garlic, sweat in 3 tbsp olive oil for 3 min. until translucent, add the rice and toast for 2 min., stirring, until the grains turn translucent at the edges.
4. Deglaze with the remaining white wine, let it reduce completely, then ladle in the hot stock a little at a time, always waiting until it is nearly absorbed before adding more – stir for 16–18 min. over medium heat.
5. After 12 min. cooking time, stir in the squid rings, add the shrimp 4 min. later and cook until they turn pink and firm; finally warm through the shelled clams.
6. Remove the pot from the heat, beat in the remaining olive oil vigorously, season with salt and pepper, and serve at once sprinkled with chopped parsley.