Risotto with seafood and cherry tomatoes
6 servings
70 minutes
Seafood risotto with cherry tomatoes is a true embodiment of Italian gastronomic magic. This recipe combines the tenderness of mussels, clams, and squid with creamy Arborio rice infused with saffron aroma. Baked tomatoes, garlic, and rosemary add depth of flavor to the dish, introducing sweet-spicy notes. White wine lends sophistication to the rice, while butter and Parmesan provide a velvety texture. This dish not only delights with its taste but also represents a true work of art on the plate. It is best served freshly made to experience the richness of seafood and the warming warmth of the Mediterranean sun.
1
Preheat the oven to 160 degrees (gas mark 3).
2
Blanch tomatoes in a large pot of boiling water for 30 seconds. Transfer them with a slotted spoon to a bowl of ice water and peel off the skin. Place them in a medium-sized baking dish.
- Cherry tomatoes: 400 g
3
Clean and chop the garlic, chop the rosemary leaves and sprinkle them over the tomatoes. Drizzle with a little oil, then mix and spread them in a single layer. Bake for 40 minutes.
- Garlic: 2 cloves
- Fresh rosemary: 15 g
- Olive oil: 30 ml
4
Remove the heads and tails of the langoustines, then clean and chop the meat coarsely. Check the mussels and clams, rinse those that are not tightly closed. Discard any that do not close. Finely chop the squid and set aside for later. Rinse the crab meat, removing any chords if present.
- Langoustines: 6 pieces
- Mussels: 300 g
- Mollusks: 500 g
- Squid: 300 g
- Crab meat: 300 g
5
Put saffron in a small bowl, pour in 50 ml of boiling water, and let it steep.
- Saffron: pinch
6
For the risotto, clean and finely chop the onion, celery, and fennel, reserving any nice leaves and herb tops for garnish, then place in a large deep pan and set over medium heat with 3 tablespoons of olive oil.
- Onion: 1 head
- Celery stalk: 1 piece
- Fennel: 1 piece
- Olive oil: 30 ml
7
Cook for 15 minutes or until the vegetables are soft but not browned, stirring occasionally. Then add the rice and sauté for 2 minutes.
- Arborio rice: 400 g
8
Pour in the wine and stir until fully absorbed. Add a ladle of broth and wait for it to be fully absorbed before adding more, stirring for about 10 seconds each minute and continuing to add broth until the rice is soft but still holds its shape. This will take 16 to 18 minutes.
- Dry white wine: 120 ml
- Fish broth: 1.6 l
9
Add saffron with the infusion, then add mussels and clams.
- Saffron: pinch
- Mussels: 300 g
- Mollusks: 500 g
10
When the mussels just start to open, add squid, crab meat, and langoustines. Stir in butter, grated parmesan, season with salt and pepper, and turn off the heat.
- Squid: 300 g
- Crab meat: 300 g
- Langoustines: 6 pieces
- Butter: 30 g
- Parmesan cheese: 30 g
- Extra virgin olive oil: to taste
11
Cover and let cool for 1-2 minutes for the risotto to become creamy and juicy. Stir again, adding a little broth if necessary.
- Fish broth: 1.6 l
12
Carefully place the risotto on a large plate and discard any mussels or clams that remain closed. Top with sautéed tomatoes, sprinkle with remaining celery leaves and fennel greens, then drizzle with a small amount of extra virgin olive oil.
- Cherry tomatoes: 400 g
- Celery stalk: 1 piece
- Fennel: 1 piece
- Extra virgin olive oil: to taste