Description
This seafood risotto is a classic Italian dish served on many occasions, from the simplest to the most elegant. For best results, use homemade seafood stock, though store-bought can be used in a pinch.
Ingredients
- 1 pound mussels, cleaned and debearded
- 1 pound fresh clams, cleaned
- 1 pound shell-on medium shrimp
- 2 quarts water
- 1 large tomato, quartered
- 1 onion, quartered
- 1 carrot, sliced
- 1 stalk celery, sliced
- salt and ground black pepper to taste
- 5 tablespoons extra-virgin olive oil, divided
- 1 small onion, chopped
- 1 (16 ounce) package Arborio rice
- 2 cups white wine, divided
- 3 cloves garlic, crushed
- 1 bunch fresh parsley, chopped
Instructions
- Soak mussels
- clams
- and shrimp in separate bowls of salted cold water for 1 hour. Drain. Clean and devein shrimp
- reserving heads and shells.
- Combine shrimp heads and shells
- 2 quarts water
- tomato
- quartered onion
- carrot
- and celery in a large pot; bring to a boil. Reduce heat
- cover
- and simmer until flavors combine
- 40 minutes to 1 hour. Season with salt and pepper.
- Strain stock through a fine-mesh sieve
- discarding solids. Keep warm over low heat.
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion; cook and stir until softened
- about 5 minutes. Stir in rice until translucent and coated with oil
- 2 to 3 minutes. Increase heat to medium-high; pour in 1 cup white wine. Simmer until alcohol has evaporated
- about 3 minutes.
- Reduce heat to medium and stir in 1 ladle of stock until rice has absorbed the liquid. Repeat with remaining stock
- stirring after each addition
- until rice is creamy and almost tender
- about 15 minutes.
- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 clove garlic and cook until golden
- 1 to 2 minutes. Add mussels and 1/2 cup white wine; cover and cook until mussels open
- about 5 minutes. Remove from heat; discard garlic and any mussels that did not open. Remove shells and keep mussels warm. Strain cooking liquid through a fine-mesh sieve into a bowl.
- Heat 1 tablespoon olive oil in the same saucepan over medium heat. Add 1 clove garlic and cook until golden
- 1 to 2 minutes. Add clams and 1/2 cup white wine; cover and cook until opened
- about 5 minutes. Remove from heat; discard garlic and any clams that did not open. Remove shells and keep clams warm. Strain cooking liquid through a fine-mesh sieve into a bowl.
- Heat remaining olive oil in the same saucepan. Add 1 clove garlic and shrimp; cook and stir until shrimp turn pink
- about 2 minutes. Remove from heat and discard garlic.
- Pour some of the mussel and clam cooking water over the rice; cook for 3 to 5 minutes more. Remove rice from heat. Fold in mussels
- clams
- and shrimp. Sprinkle parsley on top. Let stand before serving
- about 5 minutes.
Prep Time: 45 mins
Cook Time: 1 hr 27 mins
Total Time: 3 hrs 17 mins
Servings: 6