seafood risottoSeafood Risotto is a fresh and genuine first course that enhances the quality of the fish chosen for the recipe. You can use either fresh or frozen fish, obviously, with fresh fish, the result will be even more amazing!






  • 320 gr Carnaroli Rice
  • 1 kg Mussels
  • 1 kg Clams
  • 400 g Squids already cleaned
  • 350 g Cod prawns
  • 1 clump of Parsley
  • 2 Garlic Cloves
  • 1 glass of White wine
  • 2 ladles of Fish Broth
  • 1 Fresh spring onion
  • 1 Celery costs
  • Extra virgin olive oil
  • 1 Carrots
  • 1 Chili
  • Salt and black pepper



The first thing to do for Seafood Risotto is to clean the fish. For the clams: put them in spring (preferably for a whole night) in a bowl full of cold water. Then the mussels: clean the mussels, rubbing them with a steel mesh under the running water.
For calamari: eviscerate them, spelled and washed under running water, then cut them into rings, so occupy shrimp tails that must be private of the armor.

Then cook the clams and mussels. Take two large pot, one for the clams and one for the mussels. Cover them with a lid and bake them alive until all the shells have opened. When the clams and mussels have come out, turn off the fire, filter the water with a colander and hold it aside. Once prepared mussels and clams, keeping aside some clams and some whole mussels that will serve you for the final garnish.

Then cook calamari: finely chop the celery and the carrot and fry them with garlic and chili, add the calamari; blend with white wine and let it cook until they become tender.

Meanwhile, prepare the rice. In a large saucepan, apply the onion in the oil to a very low heat, combine the carnation rice, toast and add the white wine. Once the wine is blurred, continue cooking by adding the filtered mollusk liquid at a time. Add squid to squid, combine crushed parsley and cook for 5 minutes. Combine squid and shrimp with rice and mix well, then add mussels and clams. Finish with all the ingredients cooking rice, salt, and pepper and turn off the fire.

Serve the seafood risotto by garnishing the dish with the mussels and whole clams you have kept aside and sprinkle with fresh parsley.