Risotto alla Pescatora Quick and easy recipe
Seafood risotto: also called Risotto alla marinara or allo scoglio. Apparently complex, in reality, just following the description step by step is much simpler than you can imagine, the important thing is to buy the freshest products! Try it is a delight!
Ingredients for 4 people
- Carnaroli rice 400 gr
- Mussels 400
- Clams 300
- Shrimp 250
- baby squid 250 (or baby octopus)
- 1/2 glass of wine
- 6-7 cherry tomatoes
- 1 teaspoon of nut powder for fish broth
- 1 clove of garlic
- 1/2 shallot
How to make Risotto alla Pescatora
Prepare a broth with a cube for fish broth, put 3 tablespoons of extra virgin olive oil and the chopped shallot in a large pan, add the rice and let it toast for a few moments, then add a few ladles of broth enough to cover the rice. and gradually proceed with cooking the rice adding a ladle of broth at a time only when the previously added broth has been absorbed
Now prepare the seafood,
start by cleaning the mussels: wash them well and clean them with an aluminum net, remember to remove the fine linen and discard and throw the open mussels, rinse everything and put the mussels in a saucepan with a little water, close with the lid , the steam will make them open, once opened, turn off the heat and keep them aside
prepare the baby squid, clean them and cut them into fairly small pieces, in another pan put two tablespoons of oil and the clove of garlic, then add the baby squid (or baby octopus) turn with a spoon and add a little white wine that you will leave vanish,
then add the cherry tomatoes cut in half and the shrimps previously deprived of the heads, shells and then quickly rinsed under running water.
In the meantime, the risotto will be half cooked, add the clams, the heat will make them open together with the rice, the clams will release water so it will not be necessary to add more broth.
After a couple of minutes, add all the other fruits previously cooked in the other pan, turn everything to flavor the rice
and finish cooking the rice, without adding any more broth. Add the chopped parsley. Serve and serve.
WINE PAIRING: Dry white wine
For the wine pairing I consulted the site: www.vinook.it
Enjoy your meal!