Entree: Italy – Campania / Naples – Risotto alla Pescatora (Creamy Italian risotto cooked with a medley of fresh seafood in a savory fish broth and white wine)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Total 55 min

Ingredients

- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 g) unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups (300 g) Arborio or Carnaroli rice
- 1/2 cup (120 ml) dry white wine
- 5 cups (1.2 L) hot fish stock (or seafood broth)
- Liquid from steamed shellfish, reserved (about 1/2 cup / 120 ml) if available
- 1 cup (240 g) canned diced tomatoes, drained (or 10 oz / 280 g fresh tomatoes, chopped)
- 1 lb (450 g) mussels, scrubbed and debearded
- 1 lb (450 g) clams, scrubbed
- 8 oz (225 g) squid tubes, cleaned and sliced into rings
- 8 oz (225 g) shrimp, peeled and deveined (about 12 medium)
- 2 tbsp (30 ml) chopped fresh parsley
- 1 lemon, cut into wedges (for serving)
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Rinse and scrub mussels and clams; discard any that do not close when tapped. In a large covered pot, add 1/4 cup (60 ml) white wine and a splash of water, add half the mussels and clams, cover, and steam over medium-high heat until shells open (3–5 minutes). Remove opened shellfish, reserve cooking liquid, and set aside; discard any unopened shells.
2. In a wide, heavy saucepan or large sauté pan, heat 2 tbsp (30 ml) olive oil over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
3. Add the sliced squid and cook 1–2 minutes until just opaque; remove and set aside. Add 1 tbsp (15 ml) olive oil if pan is dry.
4. Add the rice to the pan and toast, stirring, for 1–2 minutes until grains are glossy. Pour in 1/2 cup (120 ml) white wine and stir until mostly absorbed.
5. Begin adding hot fish stock ladle by ladle, about 1/2 cup (120 ml) at a time, stirring frequently and allowing rice to absorb liquid before adding more. After about 10 minutes of cooking, stir in the drained diced tomatoes.
6. When rice is nearly al dente (after about 16–18 minutes total), stir in reserved shellfish liquid (if using) and add the cooked squid and shrimp. Continue adding stock as needed and cook until rice is creamy and just tender, about 18–20 minutes total.
7. Gently fold in the steamed mussels and clams (discard any that remain closed), butter, and chopped parsley. Adjust seasoning with salt and freshly ground black pepper.
8. Remove from heat, let rest 1 minute, then serve immediately with lemon wedges and an extra drizzle of olive oil.