Seafood Risotto

Risotto del Pescatore

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

There are endless variations to this preparation, based on what you might have available at the time. This particular recipe reflects some of the flavors that you would typically find in coastal towns such as Grado, Lignano, or Muggia. Absolutely do not add cheese to the finished risotto and be a little more generous than usual with black pepper, which should be ground into the pot 5 minutes before the risotto is ready.