Risotto alla Pescatora (Seafood Risotto)
By Master Chef Gianluca Deiana Abis
Risotto alla Pescatora is a coastal Italian favorite, showcasing the bounty of the sea. This dish combines plump shellfish, tender calamari, and the richness of the sea into a beautifully creamy risotto that transports you straight to the Mediterranean.
Ingredients (Serves 4)
For the Risotto:
300g (1 ½ cups) Carnaroli or Vialone Nano rice
2 tbsp extra virgin olive oil
1 small onion, finely chopped
1 garlic clove, minced
150ml (½ cup) dry white wine
1L (4 cups) seafood stock (made with fish bones, shrimp shells, and aromatics)
150g (5 oz) squid or calamari, cleaned and cut into rings
150g (5 oz) peeled shrimp
150g (5 oz) mussels, cleaned
150g (5 oz) clams, cleaned
2 ripe tomatoes, peeled, seeded, and chopped (or 150g canned San Marzano tomatoes)
Salt and freshly ground black pepper, to taste
For the Mantecatura (Creaming):
2 tbsp unsalted butter
2 tbsp chopped fresh parsley
Optional: 50g (⅓ cup) grated Parmigiano Reggiano (note: some Italians prefer risotto alla pescatora without cheese, as it may mask the delicate seafood flavors)
For Garnish:
Lemon wedges
Fresh parsley sprigs
Step-by-Step Instructions
1. Prepare the Seafood
Heat a large pan with 1 tbsp olive oil. Add the mussels and clams, cover, and cook over medium heat until they open (3–4 minutes). Discard any that remain closed.
Remove the shellfish and set aside, reserving the cooking liquid. Strain the liquid through a fine sieve or cheesecloth to remove any sand, and combine it with the seafood stock.
2. Prepare the Tostatura (Toasting the Rice)
In a heavy-bottomed pan, heat the remaining olive oil over medium heat. Sauté the onion and garlic until softened (about 3 minutes).
Add the rice and toast it for 2–3 minutes, stirring constantly. The grains should turn slightly translucent around the edges and give off a nutty aroma.
3. Bagnatura (Adding Stock Gradually)
Deglaze the pan with white wine and let it evaporate.
Begin adding the hot seafood stock one ladle at a time, stirring frequently to release the rice's starch. Wait until each ladle of stock is absorbed before adding the next.
4. Cook the Seafood
After 10 minutes of cooking the risotto, stir in the calamari and chopped tomatoes.
Add the shrimp, mussels, and clams in the last 5 minutes of cooking to prevent them from overcooking. Stir gently to combine.
Continue adding stock until the rice is tender but al dente (about 18 minutes total).
5. Mantecatura (Creaming the Risotto)
Remove the risotto from the heat. Stir in the butter and parsley to achieve a creamy consistency. If desired, sprinkle with a small amount of Parmigiano Reggiano. Cover the pan and let the risotto rest for 2 minutes.
6. Serve and Garnish
Spoon the risotto into serving bowls. Arrange some shellfish on top for presentation. Garnish with fresh parsley and lemon wedges. Serve immediately.
Chef's Tip:
Use the freshest seafood possible for the best flavor. If you're making the dish inland and access to fresh shellfish is limited, frozen seafood can be used, but thaw it completely before cooking.
Avoid overcooking the seafood, as it can become rubbery; timing is key!
The History of Risotto alla Pescatora
Risotto alla Pescatora originates from Italy's coastal regions, particularly along the Adriatic and Tyrrhenian Seas. The dish reflects the Italian philosophy of "cucina povera," or simple cooking, utilizing the fresh catch of the day to create a hearty and flavorful meal. Over time, it became a symbol of coastal Italian cuisine, celebrated for its ability to highlight the essence of the sea in a single plate.
Buon appetito! Let me know if you want another risotto recipe!
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