ITALIAN NEW YEAR’S EVE CLASSIC: SEAFOOD RISOTTO

This dish, also known as Risotto ai Frutti di Mare, is a celebration of the goodness of the ocean, expertly combined with the creamy richness of Arborio rice to create a symphony of flavors that will transport your taste buds to the sun-kissed shores of Italy.

In this recipe, we have artfully combined the finest seafood with the velvety texture of risotto, resulting in a dish that is as elegant as it is mouthwatering.

Each bite offers a harmonious combination of flavors, from the brackish essence of the sea to the comforting creaminess of the rice, all brought together in a delicious union of land and sea.

Whether it is a special gathering or simply a taste of coastal luxury, “Sea and Rice” promises to elevate any occasion with its irresistible appeal. Join us in the art of creating this seafood masterpiece and savor the magic of the ocean on your plate.

Why You’ll Love This Recipe

• Elegant Yet Comforting: Perfect for both special occasions and indulgent dinners.
• Rich in Flavor: Briny seafood pairs beautifully with creamy Arborio rice.
• Versatile: Use your favorite mix of seafood for a personalized touch.

Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4–6

Ingredients

For the Risotto

• 1 1/2 cups Arborio rice
• 4 cups seafood or fish stock, warmed
• 1/2 cup dry white wine
• 1/2 cup finely chopped shallots
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• Salt and pepper to taste

For the Seafood

• 1 pound mixed seafood (e.g., shrimp, mussels, clams, or scallops), cleaned and prepared

Optional Garnish

• Grated Parmesan cheese

Step-by-Step Method

1. Prepare the Stock

1. Heat the seafood or fish stock in a saucepan over low heat. Keep it warm throughout the cooking process.

2. Sauté the Aromatics

1. In a large, deep skillet, heat the olive oil over medium heat.
2. Add the finely chopped shallots and minced garlic, and sauté until soft and translucent, about 2–3 minutes.

3. Toast the Rice

1. Add the Arborio rice to the skillet. Stir to coat the grains in oil, shallots, and garlic. Toast for about 2 minutes, stirring constantly.

4. Deglaze with Wine

1. Pour in the white wine, stirring continuously, until the liquid is fully absorbed.

5. Add Stock Gradually

1. Begin adding the warm seafood stock one ladleful at a time.
2. Stir constantly, allowing each addition to be absorbed before adding more.
3. Continue until the rice is creamy and cooked al dente, about 18–20 minutes.

6. Cook the Seafood

1. In a separate pan, heat the butter over medium heat.
2. Add the mixed seafood and cook until just opaque, about 3–5 minutes. Season with salt and pepper to taste.

7. Combine and Rest

1. Stir the cooked seafood and chopped parsley into the risotto. Mix gently to combine.
2. Remove the skillet from the heat and let the risotto rest for 1–2 minutes.

Serving Suggestions

• Ladle the risotto into individual bowls.
• Garnish with grated Parmesan cheese if desired (though traditionalists may skip cheese with seafood risotto).
• Serve immediately to enjoy its fresh, creamy texture.

Tips

• Seafood Selection: Use the freshest seafood available for the best flavor. Mix shrimp, mussels, clams, or calamari for variety.
• Stock Quality: A flavorful stock is key to a rich risotto; consider making your own with fish bones and shellfish scraps.
• Consistency: Risotto should be creamy, not soupy. Adjust the stock accordingly toward the end of cooking.

Nutritional Information (Per Serving)

Buon Appetito!
Delight in the coastal flavors of Italy with Risotto ai Frutti di Mare, a dish that combines the richness of the sea with the creamy decadence of risotto. Perfect for New Year’s Eve or any special celebration!

Seafood Risotto Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Calories 350 kcal

Ingredients

  

For the Risotto

• 1 1/2 cups Arborio rice
• 4 cups seafood or fish stock warmed
• 1/2 cup dry white wine
• 1/2 cup finely chopped shallots
• 2 cloves garlic minced
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• Salt and pepper to taste

For the Seafood

• 1 pound mixed seafood e.g., shrimp, mussels, clams, or scallops, cleaned and prepared

Optional Garnish

• Grated Parmesan cheese

Instructions

 

• Prepare the Stock
• Heat the seafood or fish stock in a saucepan over low heat. Keep it warm throughout the cooking process.
• Sauté the Aromatics
• In a large, deep skillet, heat the olive oil over medium heat.
• Add the finely chopped shallots and minced garlic, and sauté until soft and translucent, about 2–3 minutes.
• Toast the Rice
• Add the Arborio rice to the skillet. Stir to coat the grains in oil, shallots, and garlic. Toast for about 2 minutes, stirring constantly.
• Deglaze with Wine
• Pour in the white wine, stirring continuously, until the liquid is fully absorbed.
• Add Stock Gradually
• Begin adding the warm seafood stock one ladleful at a time.
• Stir constantly, allowing each addition to be absorbed before adding more.
• Continue until the rice is creamy and cooked al dente, about 18–20 minutes.
• Cook the Seafood
• In a separate pan, heat the butter over medium heat.
• Add the mixed seafood and cook until just opaque, about 3–5 minutes. Season with salt and pepper to taste.
• Combine and Rest
• Stir the cooked seafood and chopped parsley into the risotto. Mix gently to combine.
• Remove the skillet from the heat and let the risotto rest for 1–2 minutes.

Notes

Good for 4-6 people