Risotto ai Frutti di Mare

Ingredients

Instructions

1. 1

   Rinse the clams and mussels under very cold running water, discarding any with broken shells. Tap any open shell firmly; if it does not close, discard it. Twist off the prawn heads, peel the bodies, and remove the intestinal tract if needed. Keep the peeled prawns chilled.

2. 2

   Make a quick seafood broth: place the prawn heads and shells in a saucepan with the water and parsley stems. Bring to a gentle simmer for 12 minutes, skimming if needed, then strain and keep the broth hot but not boiling. A gentle extraction keeps the broth sweet rather than bitter.

3. 3

   In a wide pot over high heat, add half of the white wine and the clams. Cover and steam for 2-3 minutes, shaking once, until they just open. Lift them out immediately. Repeat with the mussels and the remaining white wine, cooking only until opened. Strain the shellfish cooking liquid through a fine sieve or muslin into the hot broth to catch any grit. Remove most of the clams and mussels from their shells, leaving a few in shell for garnish.

4. 4

   Warm a heavy, wide sauté pan over medium heat. Add the olive oil and 20 g of the butter, then sweat the shallot with a small pinch of salt for 2-3 minutes until translucent, not browned. Add the sliced garlic and cook for 30 seconds until fragrant.

5. 5

   Add the arborio rice and stir constantly for 1-2 minutes until the grains are glossy and the edges look slightly translucent. Proper toasting helps the grains cook evenly and stay distinct.

6. 6

   Begin adding the hot seafood broth a ladle at a time, stirring often and allowing each addition to be mostly absorbed before the next. Keep the risotto at a lively simmer, not a rapid boil. Continue for about 14-16 minutes, seasoning lightly as you go; the rice should be nearly al dente with a fluid, creamy consistency.

7. 7

   When the rice is almost done, fold in the peeled prawns and cook for 2 minutes. Then add the shelled clams and mussels and warm them through for about 1 minute. The prawns should turn just opaque and curl gently; avoid overcooking the shellfish or they will toughen.

8. 8

   Take the pan off the heat. Add the remaining 15 g butter, chopped parsley leaves, lemon zest, and a few grinds of black pepper. Stir energetically to emulsify the risotto to an all'onda texture—loose enough to ripple when the pan is shaken. Adjust salt if needed.

9. 9

   Let the risotto rest for 1 minute, then spoon into warm shallow bowls. Top with the reserved shell-on clams and mussels and serve immediately while the rice is still fluid and creamy.

Nutrition per serving

Notes

• •Use the freshest shellfish possible; this dish depends on the sweetness of the seafood and the liquor released during steaming.
• •Do not rinse the rice, or you will wash away the starch needed for the characteristic creamy texture.
• •If the risotto tightens before serving, loosen it with a small splash of hot broth or hot water.
• •A crisp Venetian-style white wine such as Soave or Pinot Grigio pairs well with the dish.

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