Seafood risotto, or risotto ai frutti di mare, is a luxurious Italian dish combining creamy arborio rice with the rich flavors of fresh seafood. Traditionally enjoyed along Italy’s coastal regions, this dish brings together shrimp, mussels, clams, and calamari in a silky risotto base infused with garlic, white wine, and fresh parsley. Perfect for special occasions, yet simple enough to make at home, this recipe will transport you straight to the Italian seaside.
Seafood Risotto (Risotto ai Frutti di Mare)
Seafood risotto, or risotto ai frutti di mare, is a luxurious Italian dish combining creamy arborio rice with the rich flavors of fresh seafood. Traditionally enjoyed along Italy’s coastal regions, this dish brings together shrimp, mussels, clams, and calamari in a silky risotto base infused with garlic, white wine, and fresh parsley. Perfect for special occasions, yet simple enough to make at home, this recipe will transport you straight to the Italian seaside.
Ingredients
Equipment
Method
- Heat olive oil in a large pan. Sauté onion until soft and fragrant.1 Onion
- Stir in Arborio rice and toast for 2 minutes, coating each grain in oil.3 tbsp Olive oil, 400 g Arborio rice
- Pour in white wine and let it evaporate.1 glass white wine
- Add 1 ladle of warm stock, stirring constantly until absorbed. Continue adding stock, one ladle at a time, until rice is creamy and al dente (about 18–20 minutes).
- In a separate pan, quickly cook shrimp, mussels, clams, and calamari until just done. Discard any unopened mussels/clams.1 glass white wine
- Fold seafood gently into risotto along with butter, lemon zest, and parsley. Season to taste.30 g Butter
- Serve hot with an extra drizzle of olive oil. Buon Appetito!10 g Fresh parsley
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Nutrition
Notes
💡 Cooking Tips & FAQs
- Best rice for risotto? Arborio, Carnaroli, or Vialone Nano are perfect.
- Can I use frozen seafood? Yes, just thaw before cooking.
- How to avoid mushy risotto? Stir often and add stock gradually — stop when rice is creamy but still firm.
- Can I make it dairy-free? Skip the butter or use olive oil only.
🍴 Serving Suggestions
- Serve with a crisp glass of Pinot Grigio or Vermentino.
- Pair with crusty Italian bread or garlic bruschetta.
- Add a simple green salad for balance.
🥡 Storage & Leftovers
- Best enjoyed fresh, but leftovers can be stored in the fridge for 2 days.
- Reheat gently with a splash of stock or water.
- Avoid freezing, as risotto loses its creamy texture.
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