share on

Seafood risotto





320 grams


1 wedge

Extra virgin olive oil

to taste


500 grams


500 grams


500 grams

White wine

1 glass


1 unit

Vegetable broth

1 liter

Canned tomato sauce, with salt

2 spoons


to taste


1 sprig

first courses from Italy - Puglia

Seafood risotto

Seafood risotto

with fish with shellfish source of B vitamins high in iron high in potassium high in phosphorus

ready in

25 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Seafood risotto

The Risotto alla pescatora is a real riot of Mediterranean flavors and aromas, prepared with a mix of fresh and seasonal seafood and shellfish.

Seafood risotto step 1

step 1

Brush the mussels well and remove the beards. Purge the clams by leaving them in salted water for an hour. Cook the clams and mussels in 2 separate pans. Cover and cook over high heat for a few minutes, so as to open the valves.

Seafood risotto step 2

step 2

As soon as the mussels and clams are ready, remove the molluscs from the shell and set them aside, then filter their cooking broth and keep it aside for the preparation of the risotto.

Seafood risotto step 3

step 3

Clean the squid by removing the entrails and gladius, and rinse it under running water. Remove and peel the bags and remove the part with the eyes.

Seafood risotto step 4

step 4

In a fairly large pan, brown a clove of garlic in a few tablespoons of extra virgin olive oil, add the squid cut into rings and the peeled prawns and sauté for a couple of minutes.

Seafood risotto step 5

step 5

In the same pan, add the rice and toast it, then blending with the white wine. Cover the rice with the broth or the cartoon and with the filtered water of the seafood.

Seafood risotto step 6

step 6

Add the liquids as they are absorbed during cooking.

Seafood risotto step 7

step 7

Also add two tablespoons of tomato pulp.

Seafood risotto step 8

step 8

Cook and then add pepper and chopped parsley.

Seafood risotto step 9

step 9

Serve the risotto alla pescatora on the plates, garnishing with a sprig of parsley.

Loading pic