Seafood Risotto is not a difficult dish to make however it does require some patience and time. It is one of those dishes. When done well, it is delicious. However, it can be terrible if not cooked properly. Don’t worry. You can follow a few tips to ensure that you turn out a delicious risotto every time.
What texture should Risotto be?
Risotto is meant to be creamy! Don’t worry about your rice being Al Dente. Just make sure it is not mushy or soggy. The direct translation for Al Dente means ‘to the tooth.’ It means your rice should be firm, not falling apart. However, it should definitely not be hard. The same applies to pasta. Many restaurants serve risotto with rice that has a hard centre. This would have all the Italian Nonnas turning in their graves.
What seafood do I use in a Seafood Risotto? Fresh is best!
The magic begins with the freshest catch of the day. Choose a medley of seafood. For our risotto, we have used prawns (shrimp), clams, mussels, and calamari. They were fresh and available at our local fishmonger. The options are endless. You can substitute with an array of seafood. I would rather change the ingredient than opt for a frozen version of what we have used.
Some substitutes you could use include:
- Fish (opt for a firm fish that won’t fall apart in the cooking process, monk fish would be a lovely option)
- Squid
- Scampi
- Scallops
Ladle by Ladle
You need to add your broth or stock ladle by ladle. There are a lot of recipes out there that claim you can just lump everything in a pot and cook it all together. While the results may still be tasty, you will never get the true creamy texture of a risotto that way. The key for a creamy seafood risotto is to add stock gradually so that the rice releases its starch slowly which helps create the texture.
Ratio of Rice to Seafood
Maybe because I am a huge seafood fan, in this seafood risotto recipe I keep my ratio of seafood to rice pretty even. If I am cooking a risotto with meat or vegetables I tend to put a lot more rice in the ratio but with seafood I don’t like the risotto to be too heavy so I hold back on the rice. That is just a personal preference though and the beauty about making a homemade seafood risotto is that you can tailor it to your taste. So if you prefer your risotto with more rice, add more, just remember you will need to add more stock too.
No Cheese Please
Like most Italian seafood dishes, cheese is a No No, with this one in particular it’s definitely not recommended. The reason for this is that this seafood risotto recipe is infused with flavours of fennel, cinnamon, star anise and vermouth, so that it is very lightly spiced, creating a fresh tasting risotto for the seafood. Parmesan or any type of cheese would be a terrible clash with these spices.
Pairing Suggestions
This Italian seafood risotto is a versatile dish that pairs brilliantly with a crisp white wine or a light-bodied Pinot Grigio. The delicate flavours of the wine complement the richness of the risotto without overpowering the seafood.
Final Notes
Mastering seafood risotto is an art that requires patience and precision. The result however, is an exquisite dish that embodies the essence of the sea— and delicate flavours of spice that tantalizes the senses and leaves a lasting impression.
For more Seafood Recipes CLICK HERE
Seafood Risotto
Equipment
- 1 large pot
- 1 large frying pan (skillet)
Ingredients
- 1 litre fish stock
- 1 cinnamon quill
- 1 star anise
- 1 tbsp olive oil
- 1 tsp fennel seeds
- 2 garlic cloves minced
- 1 small fennel very finely sliced, fronds reserved.
- 1 cup small clams purged
- 8 mussels cleaned and debearded
- 12 king prawns peeled, de-veined
- 2 small calamari cleaned and cut into strips
- ½ cup vermouth
- 1 tbsp butter
- 1¼ cup arborio rice
- ½ cup cherry tomatoes
- basil leaves for garnish
Instructions
- Pour fish stock into the pot and add cinnamon quill and star anise. Bring heat up to a very gentle simmer to allow spices to infuse the stock.
- Meanwhile heat olive oil in a frying pan over medium heat, add the fennel seeds and half the garlic and cook for one minute.
- Add sliced fennel to the fry pan and cook for 3 – 4 minutes until fennel is softened.
- Add clams and mussels to the pan and stir fry for 1 minute. Then add vermouth and continue cooking until mussels and clams have opened about 3 – 4 minutes (if your clams and mussels are taking a little longer to open, cover the pan with a lid until they do).
- Once clams and mussels have opened remove fennel, mussels and clams from the pan to a plate and set aside.
- In the same pan add butter and the rest of the garlic and cook for 1 minute until the garlic softens. Then add the rice and stir with a wooden spoon, ensuring each grain is coated. Toast rice like this for two minutes then add the cherry tomatoes.
- Now its time to add the fish stock, take a ladle of the hot stock and transfer to the rice mixture, stir slowly until the stock has absorbed into the rice. Continue to do this ladle by ladle until the stock is all used up. (don't transfer the cinnamon or star anise to the pan, discard them after all the stock is used).
- Once you have added the last ladle of stock, add the prawns and cook for 1 minute, then add the calamari and cook for another minute, lastly add back the fennel, clams and mussels and stir to warm through.
- Serve risotto on a large platter, scattered with fresh basil leaves and reserved fennel fronds.
- Enjoy immediately.
Video
Nutrition
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Beautiful Risotto!