Risotto ai Frutti di Mare

Nutrition · per serving

Steps

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.

   300 g live clams, scrubbed300 g live mussels, debearded and scrubbed200 g raw prawns, shell-on
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.

   200 g raw prawns, shell-on700 ml water10 g flat-leaf parsley stems
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.

   300 g live clams, scrubbed300 g live mussels, debearded and scrubbed120 ml dry white wine
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.

   20 ml extra-virgin olive oil35 g unsalted butter60 g shallot, very finely minced2 garlic cloves, finely slicedto taste fine sea salt
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.

   160 g arborio rice
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.

   to taste fine sea salt
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.

   200 g raw prawns, shell-on300 g live clams, scrubbed300 g live mussels, debearded and scrubbed
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.

   35 g unsalted butter15 g flat-leaf parsley leaves, finely chopped1 tsp lemon zest, finely gratedto taste freshly ground black pepperto taste fine sea salt
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.

Origin & History

Risotto ai frutti di mare is closely associated with the coastal cooking of northern and northeastern Italy, especially the Venetian lagoon, where rice and shellfish meet in a natural union. Unlike heavily enriched inland risotti, seafood versions are typically lighter and are built on shellfish liquor and careful technique to preserve the delicate marine flavors.