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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