Risotto alla Pescatora - Seafood Risotto
One of the most delicious risotto dishes, and even better if you can get fresh ingredients. Needs love and patience but the results are definitely worth it. Excellent during the Summer time.
Ingredients
- 400g Rice (Arborio)
- 500g Clams
- 300g Mussels
- 200g Little Octopus (Moscardini)
- 200g Prawns
- ½ glass White Wine
- Fish for Stock
- 1 medium Onion chopped
- 2 Garlic cloves
- 1 stick of Celery
- Salt, pepper, parsley, chilli pepper
- 1 + ½ litres of water
Directions
- Start by preparing the stock. Put the water in a pan, add 1/2 the onion, carrot, celery, salt and pepper, the fish and let it simmer for at least 20 minutes.
- Put the clams and mussels into another pan, add 2 glasses of water and put on the heat for about 8 minutes, till the shells open. Don’t discard the cooking water but filter it as you’ll use it later.
- Clean the prawns and octopus. Finely chop the onion and garlic and fry it a bit and then add the octopus cut into pieces and the prawns and cook for another 3 minutes. Add some salt and chilli pepper if you like.
- Add the rice, mix well and cook for a couple of minutes before adding the wine after the wine has evaporated start adding one or two ladles of stock at a time and stir constantly for about 20 minutes.
- Add the clams and mussels and keep adding stock and stirring. Cook until the risotto thickens and the rice is soft. At the very end add a tablespoon of butter for a creamy consistency.
- Serve immediately and top with some parsley, accompany with a white wine such as a Lachrima Christi or a Chardonnay (Bianco del Circeo).
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