Step-by-Step Classic Italian Seafood Risotto Recipe

Adding seafood to your dinner has never been easier with this scrumptious one-pot, one-dish classic Italian risotto alla pescatora 
A must-try!

One-pot, one-dish weeknight dinner, ready in about 30 minutes couldn't look or taste any better than this. All you will need is a large pot and a wooden spoon and watch the magic happen!

There are several names for this dish: Risotto allo scoglio  ("at the rock", referring to crustaceans), alla pescatora (fisherman style) or ai frutti di mare (seafood). No matter what name you give to the dish, this seafood risotto is a sure must-try, perfect for any weeknight dinner or special occasion. 

Risotto is a traditional Italian primo piatto, versatile and elegant. Cooking risotto takes a few simple steps and a bit of stirring, but once you figure out the basic recipe you will see how easy it actually is. 

And then the second time,  you can experiment with more flavors and ingredients. 

In today's risotto, I added calamari (squid), shrimp, and sea scallops.  I generally like to have clams or mussels in here too, but I didn't have any. The best is to see what fresh seafood is available at the fish market that day. 

If using clams or mussels, make sure to cook separately in a saucepan, covered with a lid, and cook until the shells open. Remove some from the shell (save some in the shell for decoration if you like),  save the juice, and use it (sifted) to cook the risotto. Alternatively, you can add fish stock, vegetable broth, vegetable stock or simply hot water to the large pot to simmer the risotto 

As I said before, the secret to the best seafood risotto is to let it "mantecare" in the pan once cooked al dente. Cover the pan, turn off the heat, and let it sit for a few minutes so that the flavors have the time to mingle and come together in the tastiest dish you've ever made. The creamiest risottos, ever!

If you're making any risotto, this is the step where you'd add some parmesan cheese. For seafood or shrimp risotto recipes, Italians don't like to add it. 

For this recipe, I've used my new Adamant Wok by Fissler. It's a non-stick and scratch-resistant wok that comes with a dome lid. Durable, versatile and so pretty you can bring the pan to the table to serve your risotto. Find out more at Fissler.com.

Other Italian Recipe you might like:

Italian Bruschetta with Burrata Cheese

Traditional Risotto with Calamari (Squid)

Authentic Italian Pasta with Calamari (Squid) Sauce

Risotto with Shrimp and Asparagus

Easy-to-make Seafood Paella

Risotto with Smoked Salmon and Zucchini

RECIPE CARD: Italian Seafood Risotto

Step-by-Step Classic Italian Seafood Risotto Recipe

Yield: 4

Author: Manuela Mazzocco

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Adding seafood to your dinner has never been easier with this scrumptious one-pot, one-dish Italian risotto alla pescatora A must-try!

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, crushed or minced
• 2 lb seafood (squid, shrimp, sea scallops)
• 2 tablespoons tomato paste
• 1/2 cup dry white wine (like pinot grigio)
• 1 peperoncino (Italian dry hot pepper)
• 1/2 small onion, diced
• 1 1/2 cup Arborio rice, carnaroli rice or vialone nano
• salt and pepper to taste
• fresh parsley, chopped
• 1 tablespoon butter (optional)

Instructions

1. In a large pan or skillet, heat 1 tablespoon of olive oil at medium high heat. Add the garlic and calamari. Cook for 3 or 4 minutes
2. Add the sea scallops and shrimp (whole or cut in pieces). Mix and cook for two minutes.
3. Drizzle with tomato paste and 1/4 cup of white wine. Season with salt and pepper.
4. Simmer for a two or three minutes. Remove the seafood from the pan and keep warm.
5. In the same pan, add the remaining tablespoon of olive oil. Add the peperoncino and onion and saute' for a couple of minutes. 
6. Add the risotto rice and cook stirring continuously for 2 minutes. 
7. Add the remaining white wine and simmer for 2 more minutes until the wine evaporates. Season with salt and pepper.
8. Simmer the risotto for 10 minutes at medium low heat, stirring and adding hot water (seafood stock or chicken broth), 1 cup at a time, when absorbed.
9. Add the seafood with its juice. And mix.
10. Cook for another 5 minutes or until the rice is cooked al dente. 
11. Sprinkle with parsley. Add the butter, cover the pan and let it sit for two minutes. 
12. Serve with more parsley and pepper if you like.

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