Risotto ai Frutti di Mare (Italian Seafood Risotto)

• 1.2 liters Fish stock
• 3 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 tsp Fine sea salt
• 2 cloves Garlic
• 320 g Arborio rice
• 150 ml Dry White Wine
• 250 g Squid, cleaned
• 250 g King prawns, raw, peeled
• 800 g Mussels, fresh
• ½ tsp Black pepper
• 15 g Fresh parsley

1. Pour the fish stock into a saucepan and bring it to a gentle simmer, then keep it hot over a low heat. This makes it easier for the rice to cook evenly.
2. Heat the olive oil in a large frying pan over a medium heat. Finely chop the onion, add it with a pinch of the salt, and cook for 8 to 10 minutes until soft and translucent.
3. Crush the garlic and stir it in for 30 seconds until fragrant. Add the arborio rice and stir for 2 minutes until the grains look slightly translucent at the edges.
4. Pour in the dry white wine and stir until it has mostly evaporated. Start adding the hot fish stock a ladle at a time, stirring often and only adding more once the pan looks nearly dry.
5. While the risotto cooks, rinse the mussels and discard any that are cracked or do not close when tapped. Slice the squid into rings if needed, and keep the prawns ready to go.
6. When the rice is almost tender (after about 18 minutes of stock additions), stir in the squid and cook for 2 minutes. Add the king prawns and mussels, cover, and cook for 4 to 6 minutes until the mussels have opened and the prawns are just opaque.
7. Remove the lid and discard any mussels that have not opened. Stir in the black pepper and most of the parsley, then taste and adjust with the remaining salt if needed.
8. Take the pan off the heat and let the risotto stand for 2 minutes so it relaxes into a creamy, flowing texture. Serve straight away, topped with the remaining parsley.

Made this recipe? Rate it — a comment is optional.