Risotto ai Frutti di Mare

Name: Risotto ai Frutti di Mare (Risotto with Mixed Seafood)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: sea salt and freshly ground black pepper; 6 cups simmering strong fish broth; 1 bottle dry white wine; ½ lb crayfish, shell on; ½ lb raw shrimp, shell on; 3 tablespoons chopped fresh parsley; 1 lb fresh baby clams (vongole), scrubbed clean; 1 crab, cooked and split open; 1 lb fresh mussels, scrubbed and beards removed; ⅔ cup extra virgin olive oil; ½ dried red chile, chopped fine; 3 garlic cloves, chopped fine; ½ lb white fish fillet; 2½ cups carnaroli rice

Risotto with Mixed Seafood

Preparation info

Serves
4 to 6

Difficulty
Complex

Appears in

Classic Italian Cooking

By Valentina Harris

Published 2008

About

Feel free to vary the selection of seafood according to what you find and what looks fresh and best at the time. This is just a selection of possibilities, don’t worry if you have to leave something out or swap it for a different fish or shellfish.

Ingredients

1 bottle dry white wine
1 lb fresh baby clams (vongole), scrubbed clean
1

Europe
Italy
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Pour a glass of white wine into a deep skillet. Add the baby clams and steam well until all the shells have opened. Remove and discard any shells that do not open.
Remove three quarters of the clams from their shells and reserve, together with the ones still in their shells. Strain the juices from the skillet through a fine strainer into a bowl.
Cook