Seafood Risotto (Risotto Ai Frutti Di Mare)

  • 2 1/2 cups fish or vegetable stock
  • 1/3 cup olive oil
  • 3 tablespoons unsalted butter
  • 1 small onion, minced (about 1/2 cup)
  • 1 1/3 cups Carnaroli or Vialone Nano rice (Arborio is a replacement if you can’t find them)
  • 1/2 cup dry white wine
  • 8-10 clams Panamei
  • 8-10 black mussels Panamei, scrubbed and debearded
  • 4 oz calamari Panamei, cleaned and cut into thin rings
  • 4-6 medium scallops Panamei
  • 1/2 cup peeled, crushed, and seeded plum tomatoes
  • 1/2 cup loosely packed chopped fresh flat-leaf parsley
  • 1/2 teaspoon chopped garlic
  • 1 tablespoon brandy
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup freshly grated Parmigiano-Reggiano, optional
  • Salt and freshly ground black pepper

In a small saucepan, warm the fish or vegetable stock. Keep warm.

In a large saucepan over moderately low heat, warm the olive oil. Add 1 tbsp of butter and the onion, and sautée, stirring occasionally, until tender (there should be no color), about 5 minutes. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.

Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer.

Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.

Add the clams, mussels, squid, scallops, and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed. Cook it a few minutes longer if you prefer a softer rice.

Remove the risotto from the heat and add parsley, garlic, brandy, olive oil, Parmigiano-Reggiano, and the remaining 2 tbsp butter. Stir well to release the starches and make the risotto creamy.
Season to taste with salt and pepper, and serve immediately.

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