Indulge in the rich and vibrant flavors of seafood risotto, where the delicate texture of crustaceans meets the firmness of mollusks, creating a true treasure trove of flavors.
The recipe offers flexibility depending on your choice of ingredients. While we’ve selected mussels, clams, prawns, and squid, feel free to adjust the seafood selection based on availability and freshness.
What about the wine? We suggest you a perfect pairing.
Begin by cleaning the shrimp, reserving the heads and shells to create a flavorful stock. Combine them with celery, onion, carrot, and parsley. Once the stock thickens, strain and set aside. Cook the mussels and clams with garlic and oil, reserving the cooking water.
Prepare the squid by cutting the body into rings and halving the tentacles. Sauté them in oil.
To make the risotto, sauté onion and toast the rice in a large saucepan. Gradually add the shrimp stock until the rice is al dente. Incorporate the reserved cooking water from the seafood and all previously cooked ingredients. Season with salt, pepper, and generous chopped parsley once off the heat.
Pinot Grigio, known for its delicate flavor, perfectly harmonizes with the seafood risotto without overpowering it.
It came from central France and travelled the world, taking on a different character in…
