Risotto ai frutti di mare is an Italian seafood risotto. The name means risotto with fruits of the sea, referring to shellfish and other seafood rather than fruit.
The dish is built around the normal risotto method: rice is toasted, cooked gradually with hot liquid, and finished so the grains stay distinct while the sauce becomes creamy. The seafood changes the stock, timing and seasoning.
Ingredients
Common ingredients include:
- risotto rice such as Carnaroli, Arborio or Vialone Nano;
- mussels, clams, prawns, squid, scallops or firm white fish;
- fish stock, shellfish stock or seafood cooking liquid;
- olive oil;
- garlic or onion;
- dry white wine;
- parsley;
- lemon zest or juice;
- tomato in some versions.
Cheese is optional and often avoided in seafood risotto because it can cover the flavour of the fish and shellfish.
Method
Seafood risotto works best when the seafood is prepared separately from the rice or added late in cooking. Shellfish should be cleaned properly, and any mussels or clams that are open before cooking or stay closed after cooking should be discarded.
The rice is normally toasted in oil or butter, deglazed with wine and then cooked with hot stock. Seafood is added near the end or folded through before serving so it does not become tough.
Texture
The texture should be loose and creamy rather than stiff. In Italian cooking this is often described as a wave-like consistency. Overcooked rice, dry rice or rubbery seafood usually means the timing was wrong.
Variations
The exact seafood mix depends on region, season and availability. Some versions are tomato-based, while others are white risottos. Some use saffron, chilli or a stronger shellfish stock.
See Also
References
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