Seafood and Tomato Risotto
4 servings
45 minutes
The key to a good risotto is carnaroli rice, which has the amazing property of giving the dish an enveloping texture. The seafood can be anything - mussels, shrimp, or squid, but it is much more interesting if they all meet on the plate. The recipe is taken from the book by Mark Vetri "Cooking Pasta.
1
Mix seafood in a bowl with 3 tablespoons of olive oil, parsley, and basil.
- Seafood: 170 g
- Extra virgin olive oil: 105 ml
- Parsley: 4 g
- Basil leaves: 4 pieces
2
Let the mixture sit at room temperature while the risotto is being prepared.
3
Heat 3 tablespoons of olive oil in a saucepan over medium heat. Add the onion and sauté until soft but not colored (4-5 minutes).
- Extra virgin olive oil: 105 ml
- Onion: 30 g
4
Add the rice and sauté until it becomes translucent around the edges and starts to brown slightly (about 2 to 3 minutes). This is an important step for creating the right flavor and texture of the rice: the rice should absorb some of the oil.
- Carnaroli rice: 100 g
5
Pour in the wine and simmer on low heat until completely evaporated (2-3 minutes). Add the tomatoes, crushing them by hand. Cook the mixture on low heat for 2 minutes.
- Dry white wine: 60 ml
- Pelati tomatoes: 60 g
6
Cook the rice over medium heat and gradually add boiling broth, about 1/2 cup at a time, stirring almost constantly until the rice absorbs the liquid after each addition. The finished rice should be tender but still slightly firm in the center: it should release most of the starch to create a creamy sauce. This process will take about 25 to 30 minutes.
- Fish broth: 750 ml
7
Towards the end of cooking, add pepper flakes and the remaining 1 tablespoon of olive oil, stirring the rice constantly to release as much starch as possible for the sauce. If necessary, pour in more broth to create a creamy sauce. Run a spoon through the rice at the bottom of the pan—the sauce of the right consistency should slowly fill the groove.
- Chili pepper flakes: to taste
- Extra virgin olive oil: 105 ml
8
Remove the skillet from heat and add the seafood mixture. Stir constantly until the liquid released from the seafood combines with the sauce.
9
Return the skillet to medium heat and cook until the seafood is opaque (3–4 minutes). If necessary, add more boiling broth to achieve a thick creamy sauce. Taste the risotto and season with salt and pepper to taste.
- Seafood: 170 g
- Fish broth: 750 ml
- Salt: to taste
- Ground black pepper: to taste
10
Serve the risotto on warmed plates.