← Back to Search Results
sauteeing Italian
Risotto with Shellfish

Comments: 0
 

Recipe

Risotto con Frutti di Mare

Yield: Serves 6

Ingredients

  • 7 tablespoons fine-quality olive oil
  • ½ pound squid, cleaned and cut into rings
  • ¾ cup dry white wine
  • 1 pound small cherrystone clams, well scrubbed
  • ½ pound bay scallops
  • ½ pound small shrimp, peeled and deveined, with tails removed
  • 1 cup bottled clam juice
  • 2 tablespoons unsalted butter
  • 2 cups Arborio (or other Italian short-grained) rice
  • Approximately 4 cups water
  • 3 tablespoons chopped Italian parsley
  • Salt to taste

Directions

1. Heat 2 tablespoons oil in a heavy sauté pan over medium heat. Add the squid and sauté for 3 minutes. Add ½ cup wine and cook for about 20 minutes or until squid is tender and all liquid has evaporated. Remove from heat and set aside.

2. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add the clams and cook, covered, for about 5-10 minutes or until all clams have opened. Remove from heat and separate the clams from their shells, reserving any liquid and discarding the shells. Add the clams to the squid along with any reserved liquid. Stir the scallops and shrimp into the squid and clams and place over medium heat. Cook for 2 minutes. Remove from heat and set aside.

3. Warm clam juice in a small saucepan over low heat.


4. Heat remaining oil and the butter in a heavy-bottomed, 6-quart saucepan over medium heat. Add the rice and sauté for 2 minutes or until rice is glistening. Add the remaining wine and cook, stirring constantly, until wine is absorbed.

5. Add the hot clam juice to the rice, stirring constantly. When clam juice has been absorbed, begin adding hot water, ½ cup at a time, stirring constantly, adding additional water as liquid is absorbed.

6. When rice is al dente and has a creamy consistency, remove from heat and immediately stir in reserved shellfish and parsley. Taste and, if necessary, adjust seasoning with salt. Serve immediately.


© 1998 by Frank Pellegrino
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

611kcal (31%)
128mg (13%)
15mg (25%)
145mcg RAE (5%)
724mg
85mg
37g
0g
0g
56g
201mg (67%)
574mg (24%)
5g (26%)
23g (35%)
14mg (76%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
living-raw-food Living Raw Food
by Sarma Melngailis
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
mom-a-licious Mom-a-Licious
by Domenica Catelli
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-provence-cookbook The Provence Cookbook
by Patricia Wells
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
lidias-italy Lidia's Italy
by Lidia Bastianich
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?