Risotto ai Frutti di Mare

Seafood Risotto

Preparation info

  • 6

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

I first ate this splendid southern Italian rice dish in the courtyard of a handsome villa in Positano.


  • 300 g arborio rice
  • 1 kg mussels, bearded, scraped and checked for dead ones (open)
  • 500


To start the stock, put the mussels in a wide, lidded pan (they must not be stacked more than 2 shells deep). Add the whole bottle of wine, cover and bring to the boil over a high heat. Give them a shake and continue cooking fiercely until the mussels open. Pour the lot through a colander into a bowl and leave to drain and cool.

Next, peel and behead the prawns (reserve the tails in the