Italian · Dinner
Venetian Seafood Risotto
Risotto ai Frutti di Mare Veneto
A Veneto-style seafood risotto built on Vialone Nano rice toasted in butter and shallot, deglazed with white wine, gradually fed with hot fish stock, then finished with mussels, clams, prawns, and squid for the briny shellfish creaminess.
$$$
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
16gFat
48gCarbs
2gSugar
2gFiber
680mgSodium
115mgChol
Goes well with
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local
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international
Instructions
1
Prep
Discard any mussels or clams that don't close when tapped. Finely chop 60g shallot and 4 garlic cloves. Cut 100g squid into 1cm rings. Devein 160g prawns. Finely chop 6 tbsp parsley. Keep 1100ml fish stock simmering on a back burner.
2
Steam
Bring 1/4 cup white wine to a vigorous simmer in a wide pan over medium-high heat. Add 300g mussels and 200g clams, cover, steam 4–5 minutes until opened. Lift into a bowl, reserve strained liquor, add to simmering fish stock. Pick most meat from shells, keep 8–10 of each in shell for plating.
3
Saute
Heat 1/4 cup olive oil and 10g butter in a heavy pan over medium heat 1 minute. Add shallot, cook 4 minutes until soft and translucent. Add garlic, cook 30 seconds until fragrant. Add 160g rice, toast 90 seconds stirring constantly until grains turn translucent at edges.
4
Build 1
Pour in remaining 1/2 cup + 1 tbsp white wine, stir 90 seconds until fully absorbed. Begin adding hot stock one ladleful at a time over medium heat, stirring constantly and waiting until mostly absorbed before each addition. Continue 14 minutes, rice absorbs steadily.
5
Build 2
At 14 minutes, stir in squid rings. Continue stock additions 3 minutes over medium heat. At 17 minutes, stir in prawns and picked mussel and clam meat. Cook 2–3 more minutes adding stock as needed until rice is al dente with gentle bite.
6
Finish
Remove from heat, beat in remaining 10g butter, 2 tsp lemon juice, 0.5 tsp salt, 0.5 tsp pepper. Stir vigorously 30 seconds for mantecatura. Cover, rest 1 minute.
7
Plate
Transfer risotto to warm wide shallow bowls. Arrange reserved shell-on mussels and clams on top, scatter parsley, drizzle with remaining 2 tsp extra virgin olive oil, serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) live mussels
- 200g (7.1 oz) live palourde clams
- 160g (5.6 oz) shrimp
- 100g (3.5 oz) cleaned squid
- 160g (5.6 oz) Vialone Nano rice
- 60g (2.1 oz) shallot
- 4 garlic cloves
- 90ml (1/4 cup + 2 tbsp) extra virgin olive oil
- 20g (0.7 oz) unsalted butter
- 200ml (3/4 cup + 1 tbsp) dry white wine
- 1100ml (4 1/2 cup) light fish stock
- 6 tbsp flat-leaf parsley
- 2 tsp fresh lemon juice
- 0.5 tsp fine sea salt
- 0.5 tsp black pepper