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Risotto alla Pescatora

Serves 4 to 6 Entree rice, Pasta & Rice, risotto

Risotto alla Pescatora

Risotto alla Pescatora hails from the Veneto region, where the sea's bounty meets the rice fields. It's a dish that finds its place on family tables, especially when the catch is fresh and the day has been long. This home-style preparation eschews ceremony, focusing instead on the honest flavors and textures that emerge from quality ingredients and a practiced hand.

Expect each bite to deliver the briny essence of shrimp, clams, and mussels, their flavors deepened by a simmering bath of fish stock and a touch of dry white wine. The Arborio rice, creamy yet al dente, carries the sea's whisper without overpowering it. A generous splash of olive oil and a sprinkle of fine sea salt bring everything into harmony.

Ingredients

  • 320 gArborio rice
  • 300 gshrimp — peeled
  • 400 gclams — purged
  • 400 gmussels — scrubbed
  • 1 Lfish stock — warm
  • 120 mldry white wine
  • 4 tbspextra virgin olive oil
  • to tastefine sea salt

Method

  1. Begin by cleaning the seafood. Scrub the clams and mussels under cold running water, discarding any with broken shells. Peel and devein the shrimp, keeping the tails on for flavor. Set the seafood aside.
  2. In a large, heavy-bottomed pan, heat 4 tablespoons of extra virgin olive oil over medium heat. Add the Arborio rice (320 g) to the pan, stirring constantly. Toast the rice until the edges turn translucent, which should take about 2-3 minutes. This step ensures the rice will absorb the flavors better.
  3. Pour in 120 ml of dry white wine, allowing it to simmer until almost completely evaporated. This deglazes the pan and infuses the rice with a subtle acidity. Stir continuously to prevent the rice from sticking.
  4. Begin adding the hot fish stock (1 L) one ladle at a time, stirring gently but constantly. Wait for each ladleful to be absorbed before adding the next. This process should take about 18 minutes, and the rice should appear creamy but still al dente to the bite.
  5. Meanwhile, in a separate pot, heat a small amount of olive oil over medium heat. Add the clams and mussels, covering the pot to allow them to steam open. This should take about 5 minutes. Once opened, remove them from the pot and set aside, discarding any that remain closed.
  6. Add the shrimp to the risotto during the last 5 minutes of cooking. Stir them in gently, ensuring they turn pink and opaque, which indicates they are cooked through.
  7. Once the rice is creamy and al dente, and the seafood is cooked, taste and adjust the seasoning with fine sea salt to your preference. The seafood should impart a natural brininess, so salt judiciously.
  8. Remove the risotto from the heat and let it sit for a minute to settle. Serve immediately in warm bowls, ensuring each portion has a generous amount of seafood. The risotto should have a loose, flowing texture, characteristic of a well-made Risotto alla Pescatora.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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