Italian
Seafood Risotto
A loose, glossy seafood risotto that builds briny stock into each grain, finishing with tender seafood, lemon brightness, and clean parsley lift.
4 servings · 20 minutes prep · 25 minutes cook
Ingredients
Main
- 6 cups fish or shellfish stock
- 2 tablespoons extra-virgin olive oil
- 1 small shallot, minced
- 1 1/2 cups Carnaroli rice
- 1/2 cup dry white wine
- 8 ounces mussels, scrubbed
- 8 ounces clams, scrubbed
- 8 ounces shrimp, peeled
- 6 ounces squid, sliced
- 1 1/2 teaspoons fine sea salt, plus more as needed
- 2 tablespoons minced parsley
- 1 teaspoon lemon zest
Directions
Method
- Bring the fish or shellfish stock to a bare simmer in a saucepan and keep it hot. Warm the extra-virgin olive oil in a risotto pan over medium-low heat.
- Add the shallot and cook until translucent but not browned, about 3 minutes.
- Add the Carnaroli rice and toast, stirring, until the grains are hot and pearly at the edges, about 2 minutes. Pour in the dry white wine and simmer until nearly evaporated.
- Add hot stock one ladle at a time, stirring often and adding more only when the previous addition is mostly absorbed. After about 10 minutes, nestle in the clams and mussels.
- After about 15 minutes, add the shrimp, squid, and fine sea salt. Continue until the rice is al dente, the shrimp and squid reach {{temperature:145°F}}, and the shells have opened, 17-19 minutes total.
- Discard any unopened clams or mussels. Fold in the parsley and lemon zest, adjust with hot stock if needed, and serve loose and glossy.
