Risotto ai frutti di mare
Risotto ai frutti di mare, from above
Non vegItaly

Risotto ai frutti di mare

Prawns, clams and squid stirred into risotto. The sea, but creamy. No cheese, please.

45 minTime
30 gProtein each
mildSpice
Fruits of the sea1 chapter · 1 min read

Make it your way

Grandma's waySeafood stock, no cheese.
The original
526kcalsame
30 gproteinsame
2 gfibresame
45minutessame

Risotto ai frutti di mare.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Arborio rice1⅔ cups
Prawns (shrimp)250 g, shelled (keep shells for stock)
Clams400 g in shell, purged
Squid200 g, rings
Olive oil3 tbsp
Garlic4 cloves
Onion1 small
Tomato6 cherry tomatoes
Water5½ cups, simmered 15 min with prawn shells
Flat leaf parsleya handful
Lemonzest
Saltto taste

Method

4 steps
  1. 1Simmer prawn shells in the water for 15 minutes; strain and keep hot.
  2. 2Steam clams open with a splash of stock, keep their juice, and set aside.
  3. 3Soften onion and garlic in oil, toast rice, add tomatoes, then stock a ladle at a time with the clam juice, stirring, for 16 minutes.
  4. 4Add squid and prawns for the last 3 minutes, then clams. Finish with parsley, lemon zest and a thread of oil.
Serve it like this

Serve in wide bowls with clams and prawns arranged on top, parsley and lemon zest scattered over.

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Make it a meal

What goes with Risotto ai frutti di mare: a bread or rice, a side, something to drink and something sweet.

With a main Aglio olio20 min
With a main Gnocchi al pomodoro60 min
On the side Insalata di rucola10 min
A little snack Bruschetta al pomodoro15 min
To drink Caffè latte5 min
Something sweet Granita al limone15 min
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