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Risotto alla pescatora
Seafood risotto
Risotto alla pescatora: coastal Italian seafood risotto with clams, mussels, prawns and squid
Pescatora means "fisherman's style", and every Italian coast has a version, from the Venetian lagoon to the Ligurian Riviera. The rice cooks in a broth flavoured by the shellfish juices and a little tomato, and the seafood goes in near the end so it stays tender. It is a classic Sunday or holiday lunch at the seaside, always without cheese, which Italians feel would hide the flavour of the sea. Alcohol is used here: white wine, which you can replace with extra broth. Chef's tip: steam the shellfish open first and use their strained juice in the broth; then add the meat back only for the last minutes.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ⅛ lb live clamssoaked in salted water for 1 hour
- 1 ⅛ lb live musselsscrubbed, beards removed
- 9 oz cleaned squidcut into rings
- 9 oz raw prawnspeeled and deveined
- 4 ¼ cups fish or vegetable brothhot
- 4 tbsp extra virgin olive oil
- 2 cloves garlicchopped
- 1 shallotfinely chopped
- 11 ½ oz Carnaroli rice
- ½ cup dry white wineor extra broth
- 5 ½ oz cherry tomatoesquartered
- 3 tbsp flat-leaf parsleychopped
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Method
0/6 doneStep 1: Throw away any 1 ⅛ lb live clams or 1 ⅛ lb live mussels with cracked shells or that stay open when tapped. Put them in a covered pan over a high heat for 4–5 minutes, shaking, until they open. Discard any that stay closed. Strain the juices into 4 ¼ cups fish or vegetable broth and take most of the shellfish out of their shells.
5 minStep 2: Heat 4 tbsp extra virgin olive oil in a heavy pan and cook 1 shallot and 2 cloves garlic for 4 minutes, until soft. Add 11 ½ oz Carnaroli rice and toast for 2 minutes.
6 minStep 3: Pour in ½ cup dry white wine and stir until it evaporates; the alcohol cooks off, or use broth instead. Add 5 ½ oz cherry tomatoes.
2 minStep 4: Add the hot broth a ladle at a time, stirring, for 14 minutes.
14 minStep 5: Add 9 oz cleaned squid and 9 oz raw prawns and keep cooking and adding broth for 3–4 minutes more, until the prawns are pink and opaque all through and the rice is tender with a slight bite. Common mistake: adding the seafood at the start; it turns rubbery.
4 minStep 6: Stir in the shellfish and 3 tbsp flat-leaf parsley with a last splash of broth, rest for 2 minutes and serve.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 34 g
- Carbs
- 70 g
- Fat
- 13 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does risotto alla pescatora take?
- About 65 minutes in total: 30 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of shallot?
- Half an onion per 2 shallots.
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