Seafood risotto

Type of recipe: First courses



Quantities for 4 people:

  • 400g Carnaroli rice
  • 1 small piece onion
  • extra-virgin olive oil
  • ½kg clams
  • 200g baby cuttlefish
  • 200g fresh prawns (or king prawns)
  • 1 garlic clove
  • ½ glass of white wine (Pagadebit DOC)

For the stock

  • 200g whiting
  • celery, carrot and onion
  • a bunch parsley
  • 2 tomatoes
  • sea salt and black pepper
Accompanying wines:
Pagadebit di Romagna DOC

Preparation method:

First prepare the stock: wash and cut all the vegetables and bring to the boil in a pan with 2 litres of water. In the meantime, peel the prawns. Keep the heads and shells aside and after rinsing thoroughly, add to the pan with the vegetables. Clean the baby cuttlefish and cut into very fine strips. Set aside with the prawn tails. Chop a little parsley and set aside on a small plate.
Place the clams in a frying pan with garlic and olive oil. Cook over a high flame, adding the white wine. Cover the pan and reduce the heat. When all the clams are open, remove the frying pan from the heat. Filter the stock onto the baby cuttlefish and prawns, shell the clams and add. Clean the whiting and put into the stock when it has boiled for 20 minutes. Filter and add salt, if necessary.
About 20 minutes before serving, chop the onion and sweat it in a little extra-virgin olive oil. Add the rice and toast over a high flame, stirring with a wooden spoon. Pour a ladleful of boiling stock onto the rice and continue adding stock in this way until the rice is completely covered. Cook for 10 minutes without stirring. Add the baby cuttlefish, prawn tails and clams and continue to cook, stirring a little more frequently and adding more stock if necessary. After 20 minutes, remove from the heat (the risotto shouldn’t be too liquid) and leave to stand for 2 minutes. To serve, drizzle a little extra-virgin olive oil over the risotto along with some ground black pepper and fresh chopped parsley.