Risotto ai Frutti di Mare (Classic Italian Seafood Risotto)

Risotto ai Frutti di Mare is the hallmark of Italian coastal cuisine, transforming simple rice into a deeply flavored celebration of the sea. The complexity of the dish comes from two key elements: the abundance of fresh, high-quality seafood (clams, mussels, squid, and shrimp) and the absolute necessity of using rich, homemade fish stock (fumetto) as the cooking liquid. Served either white (in bianco) or lightly tinged with tomato, the risotto is finished with fresh parsley and lemon, adhering to the fundamental Italian rule: never mix fish and cheese.

History: A Coastal Tradition

As a rice dish, Risotto ai Frutti di Mare is naturally associated with Northern Italy (Veneto, specifically the Venice lagoon area, is famous for seafood risotto). However, it is enthusiastically prepared along all Italian coasts, from the Adriatic to the Tyrrhenian. The preparation is dictated by the principles of cucina povera (peasant cooking), using flavorful but often inexpensive parts of the fish (bones, heads, shells) to create the intense stock that forms the soul of the dish.

Ingredients: Stock is King

The success of this risotto relies almost entirely on the cooking liquid:

• Stock (Fumetto): High-quality fish stock (made from shrimp shells, fish bones, and vegetables) is mandatory. Vegetable stock is an acceptable compromise, but chicken stock should be avoided. The stock must be kept simmering hot.
• Seafood: A mix is traditional: clams and mussels (steamed open), rings of squid, and peeled shrimp.
• Flavor Base: A sofrito of garlic and parsley is used. A splash of dry white wine for deglazing is standard.
• Color/Tomato (Optional): Many chefs use a teaspoon of tomato paste or a small ladle of puréed tomato for a light pink hue, but the dish should remain focused on the seafood, not the tomato.

The Technique: Timing the Seafood

Step 1: Sofrito and Tostatura

• Sauté garlic and parsley in a wide pan. Add the rice and toast it (tostatura) until the edges are translucent.
• Deglaze with white wine and cook until evaporated.

Step 2: Stock and Seafood Addition

• Begin adding the hot fish stock ladle by ladle, stirring constantly, until the rice is about three-quarters cooked.
• Add the squid rings (which need a longer cooking time) and the tomato paste (if using).
• In the final 5 minutes of cooking, stir in the shrimp, the liquid from the steamed mussels/clams, and the already cooked mussel and clam meat (reserving some in the shell for garnish).

Step 3: Mantecare and Finish

• When the rice is al dente and the shrimp are just opaque, remove the pan from the heat.
• Unlike other risottos, do not add cheese. Finish with a drizzle of fresh olive oil, plenty of fresh parsley, and sometimes a quick squeeze of lemon juice.
• Stir vigorously (mantecare) to ensure the starchy liquid is fully emulsified with the oil and coating the rice.

Step 4: Serving

• Serve immediately, garnishing with the reserved clams and mussels still in their shells.

💡 Troubleshooting & Chef's Notes