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Risotto ai frutti di mare recipe

Risotto ai frutti di mare recipe

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  • Recipes
  • Dish type
  • Main course
  • Risotto
  • Seafood risotto

This seafood risotto is a classic Italian dish served on many occasions, from the simplest to the most elegant. For best results, use homemade seafood stock, though shop-bought can be used in a pinch.

3 people made this

IngredientsServes: 6

  • 500g mussels, cleaned and debearded
  • 500g clams, cleaned
  • 500g unpeeled prawns
  • 4 to 5 tablespoons extra virgin olive oil, divided
  • 1 small onion, chopped
  • 500g Arborio rice
  • 480ml white wine, divided
  • 3 cloves garlic, crushed
  • 1 bunch fresh parsley, chopped
  • For the stock
  • 1 onion, quartered
  • 1 carrot, sliced
  • 1 large tomato, quartered
  • 1 celery stick, sliced
  • salt and pepper to taste

MethodPrep:20min ›Cook:1hr20min ›Ready in:1hr40min

  1. Soak mussels, clams and prawns separately in cold salted water for about 1 hour. Clean and de-vein the prawns. Reserve the heads and the shells to make the stock.
  2. Place prawn heads and shells in a large stock pot, then add 2 litres of cold water, onion, carrot, tomato and celery. Bring to the boil. Cover, reduce heat and simmer for 40 to 60 minutes. Season with salt and pepper. Strain the stock through a fine sieve and keep warm over low heat.
  3. To make the risotto: Heat 2 tablespoons oil in a large pan and cook the onion until softened. Add the rice and toast for a few minutes, until the rice becomes translucent and has absorbed the oil. Turn up the heat, pour in 240ml of the wine and simmer till the alcohol had evaporated and the wine is mostly absorbed by the rice. Reduce heat to medium and begin to add the stock, a ladle at a time, stirring after each addition and adding the next one only when the first one is fully absorbed. The rice will take about 18 to 20 to cook fully.
  4. Meanwhile, cook the seafood. In a large saucepan heat 1 tablespoon olive oil; add half of the garlic and cook gently for a few minutes until golden. Add mussels and half of the remaining white wine; cover and cook for 5 minutes, or until the mussels open. Turn off the heat, discard the garlic and any mussels that did not open. Remove the shells and keep the mussels warm. Pass the cooking liquid through a fine sieve and reserve for later.
  5. Proceed exactly the same way with clams, using the remaining wine. removing the shells and reserving the cooking liquid for later.
  6. Cook the prawns in a little oil with garlic for about 2 minutes, or until they turn pink. Set aside and discard the garlic.
  7. Five minutes before the risotto is ready, pour in a little cooking liquid from the mussels and clams. Remove the pan from the heat when the rice is just slightly underdone, as it will continue cooking even off the heat.
  8. Just before serving, add mussels, clams and prawns to the risotto. Turn off the heat, sprinkle with parsley and let stand a few minutes before serving.


It's best to cook mussels and clams separately since they vary in size and cooking times. Keep some shellfish in the shell to garnish the risotto.

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Risotto ai frutti di mare

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  • 400 g di vongole fresche, pulite
  • 300 g di gamberi crudi, interi non sgusciati
  • 800 g di acqua
  • 2 spicchi di aglio
  • 200 g di polpa di pomodoro a pezzi
  • 150 g di peperone rosso
  • 150 g di peperone verde
  • 70 g di olio extravergine di oliva
  • 350 g di riso
  • 2 cucchiai di prezzemolo fresco, tritato
  • 1 pizzico di pistilli di zafferano
  • 1 cucchiaino di sale
  • 150 g di vino bianco
  • 50 g di succo dɺrancia

2 1/4 lb (1 kg) prepared mixed shellfish (such as small hard-shell or soft-shell clams, mussels, raw langoustines, and raw small or medium shrimp in shell)

1 lb (450 g) cherry tomatoes or small vine-ripened tomatoes

5 cloves garlic (thinly sliced)

pinch of dried red pepper flakes

3 tablespoons chopped flat-leaf parsley

Salt and freshly ground black pepper

  • Total Fat: 34.6 g
  • Saturated Fat: 5 g
  • Trans Fat: 0 g
  • Cholesterol: 76.6 mg
  • Sodium: 3922.9 mg
  • Total Carbs: 159 g
  • Dietary Fiber: 17.8 g
  • Sugars: 45.9 g
  • Protein: 68.6 g

Seafood Risotto (Risotto ai Frutti di Mare)

H ope you all have a good day with lots of love and happiness. We’re fine here, even my husband is tired these days because he has lots of work to do…but we’re happy and healthy.

Today’s post is a recipe from Italy. I want to post this recipe of Risotto, because it’s a delicious food and the ingredients is not difficult to find. Risotto is a North Italian rice dish cooked in a broth to a creamy consistency. It is one of the common way to cook rice in Italy. The based of the broth can be from meat, fish, or vegetable. It is normally served as the first course before the main course.

Let’s try to make it….happy cooking!

Seafood Risotto (Risotto ai Frutti di Mare)

Preparation Times: 10 minutes

  • 200 gr – Squid
  • 200 gr – Prawn
  • 100 gr – Frozen Peas
  • 320 gr – Rice (Arborio/Carnaroli)
  • 1/2 – Onion
  • 1 – Garlic
  • 25 gr – Celery
  • 1 – Carrot
  • 1 glass – White wine
  • 1 lt – Fish Stock
  • Olive oil, salt, pepper

  1. Clean the prawn and squid, and make score on the squid and cut into bite size.
  2. Chopped onion, celery, carrot, and garlic and saute in pan with some olive oil.
  3. After 5 minute, put squid and prawn. Saute for a while and pour 1/2 glass of white wine.
  4. Cook until the white wine evaporated and the squid is half cooked. Turn off the stove and set aside.
  5. In a pot, saute onion in low heat. When the onion become transparent, put the rice inside the pot.
  6. Saute the rice for a while, then pour the other 1/2 glass of wine.
  7. When the wine evaporated, pour 1 ladle of fish stock and stir constantly. Add also some salt and pepper (but not too much, especially if your stock is already salty).
  8. When the stock absorbed, pour again 1 ladle of fish stock. Repeat all until the stock is finish.
  9. Put peas, prawn and squid around 5-7 minutes before it’s finish to cook. Mix it thouroughly.
  10. Finally taste your risotto, add some salt or pepper if needed. Turn off the heat and let it rest for about 5 minutes.
  11. Serve it while it’s hot.

At first, I was thinking that it’s difficult to make risotto, but if you follow the recipe and cook it with patient, I’m sure you can do it! Thank you for visiting our website. We love to hear from you, so please leave your comment down bellow.

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Take the heads and shells off the prawns and devein them. Set aside the peeled prawns.

Heat a tablespoon of olive oil in a large, lidded frying pan and add the prawn shells and heads. Fry for 1–2 minutes until they have turned pink, then pour in the fish stock. Allow it to bubble up, stirring vigorously, then simmer for 5 minutes.

Remove from the heat and strain. Discard the prawn shells and heads and reserve the liquor.

Bring a large pot of water to the boil and add plenty of salt and the fregola. Simmer until just al dente – around 10 minutes. Drain and set aside.

While you are cooking the fregola, heat two tablespoons of olive oil in the frying pan. Add the onion and fry until softened. Add the garlic, chilli, herbs and saffron, then pour in the white wine.

Cook for a couple of minutes until reduced in volume, then add the reserved stock and the tomatoes. Simmer for 5 minutes.

Gently tap any clams and mussels with open shells against the counter top. Discard any that do not close their shells within a few minutes or that have cracked or chipped shells.

Stir the fregola into the tomato mixture. Put the clams and mussels on top and cover. Cook for a further 2–3 minutes or until the clams and mussels have opened – discard any shellfish that don't open.

In a separate frying pan, heat the remaining tablespoon of olive oil. Fry the reserved prawns on both sides very quickly, then add them to the fregola. Repeat with the scallops.

To serve, stir in the basil and parsley and serve immediately with lemon wedges on the side.


Step 1

Heat oil in a large saucepan over medium. Cook onion and garlic, stirring, until onions are translucent, 5–8 minutes season with salt and pepper. Add anchovies and tomato paste and cook, stirring, until color deepens, about 2 minutes.

Step 2

Stir in tomatoes, tomato juice, basil, red pepper flakes, and 2 tsp. salt. Bring to a boil, then reduce heat and simmer until sauce is thickened, about 15 minutes.

Step 3

Add clam juice and wine and bring to a boil cook 2 minutes. Lower heat and bring to a rapid simmer. Add clams and cook until they open, 8–10 minutes. Transfer clams to a large warm bowl discard any that do not open.

Step 4

Add mussels and cook until they open, 3–5 minutes. Transfer mussels to bowl with clams discard any that do not open.

Step 5

Return sauce to a boil, add shrimp and scallops, cover, and remove from heat. Let sit until shrimp and scallops are cooked through, 5–8 minutes. Transfer shrimp and scallops to another large warm bowl.

Step 6

Meanwhile, cook fettuccine in a large pot of boiling salted water until barely al dente, about 2 minutes if using fresh pasta, reserving 2 Tbsp. pasta cooking liquid.

Step 7

Return sauce to a boil, add spinach, and cook until spinach is wilted, about 1 minute. Add pasta and pasta cooking liquid simmer until sauce thickens, 2–5 minutes. Add shrimp and scallops and continue cooking until well combined, 30–60 seconds. Transfer pasta mixture to a large bowl season with salt and pepper. Arrange clams and mussels over pasta.

Step 8

Do Ahead: Sauce can be made 2 days ahead. Let cool, store in an airtight container, and chill, or freeze up to 3 months.

How would you rate Fettuccine ai Frutti di Mare?

I made this recipe 2 Christmas's ago and it was absolutely amazing. Everything about it was just perfect. I even made it for my daughter-in-law's birthday last year (for my family again) and by popular demand will be making it for Christmas this year. We just love it!

Risotto ai frutti di mare

Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.

Preparation time

This is how much time you need to prepare this meal.

Total time

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Serving size

This shows how many portions this recipe makes.


  • 400 g di vongole fresche, pulite
  • 300 g di gamberi crudi, interi non sgusciati
  • 800 g di acqua
  • 2 spicchi di aglio
  • 200 g di polpa di pomodoro a pezzi
  • 150 g di peperone rosso
  • 150 g di peperone verde
  • 70 g di olio extravergine di oliva
  • 350 g di riso
  • 2 cucchiai di prezzemolo fresco, tritato
  • 1 pizzico di pistilli di zafferano
  • 1 cucchiaino di sale
  • 150 g di vino bianco
  • 50 g di succo dɺrancia

Notes about this recipe

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An Italian Favorite: Spaghetti ai Frutti di Mare

Frutti di Mare is a popular multi-seafood dish along the cost of Italy. Frutti di Mare literally means “Fruit of the Sea” and can include all types of seafood, including mussels, clams, prawns and other shellfish.

A friend of mine Mike loves to experiment in the kitchen and grew up in a family of Italian restaurateurs including Vaccaro’s Trattoria. He recently shared the secret that this dish is incredibly easy to make, and the recipe below is an adaptation of his Frutti di Mare recipe. It turned out so well on our first try, and is now something I look forward to making.

I hope this inspires you to get out of your comfort zone with cuisine and try some things you have never done before.

The fish that I used for this dish includes: clams, live mussels, shrimp, squid (calamari), and fresh scallops. When you are buying these items here are some tips to make sure you are getting the best:

1. Clams & Mussels: These shellfish are sold alive, so make sure the clams and mussels are closed shut when you buy them. When you get them home soak them with water in the sink. You will notice air bubbles at the top, this means they are breathing, which is a good thing! You can also tell a dead shellfish after you’ve cooked them all. Dead ones do not open after being cooked. Throw away any closed clams or mussels once you spot them.

2. Scallops: Scallops can be wet or dry. The wet scallops are the sandy ones that are hard to brown and also have a gritty taste that I don’t like. Always purchase a dry scallop, and look for the label “dry packed.”

3. Shrimp: If you are close to an area that offers fresh shrimp buy whatever is local. Being near the Gulf of Mexico, for this recipe I used Jumbo Gulf Shrimp.

4. Squid (Calamari): Calamari is the Italian (also Greek) word for squid. Calamari bodies sold separately from the tentacles are referred to as “steaks.” The cleaned body should be a creamy white color and may appear glossy. Its aroma should be clean without a noticeable fish smell.

You will also need fish stock and clam juice. I easily found these both at my local grocery store. For the fish stock I purchased the Fumet de Poisson Gold (packaged in a pouch) that you add water to, and a bottle of clam juice by Bar Harbor. In truth, if you can only find one of the two that’s ok – you can use just fish stock or just claim juice, but the combo is better. I used both and split the difference between them, which imparts a really nice flavor to the final dish.

Now all the other ingredients are super basic and easy so no worries there. What you need to focus on here is the technique and timing to pull this together. So here is how you do it:

Seafood Risotto

You&rsquoll find a version of Risotto ai Frutti di Mare at most Italian seaside resorts. It&rsquos Michela&rsquos favourite summer beach food and she eats it every time we hit the shore on our Italian holidays. Cooking with seafood is really simple once you get the hang of it &ndash ask your friendly fishmonger if you need any advice.

Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes

2 tablespoons olive oil
2 small fresh chillies, deseeded and finely chopped
2 cloves of garlic, peeled and finely chopped
8 baby squid, prepared, cleaned and sliced into 1cm rings
350g Arborio rice
A wine glass of white wine
900ml hot fish stock
100g cockles or shelled mussels
200g raw prawns, shelled (if frozen, make sure they&rsquore fully defrosted)
8 raw king prawns, heads and tails left on (if frozen, make sure they&rsquore fully defrosted)
Fine salt and freshly ground black pepper
Optional: a handful of fresh flat-leaf parsley, picked leaves

In a heavy-bottomed pan (large enough to hold about 2 litres of water) heat 1 tablespoon of oil over a medium heat. Add half the chilli, half the garlic and all of the squid. Cook for about 2 minutes, until the squid is just cooked through. Be careful not to burn the garlic.

Stir in the rice and let it absorb the oil. Keep stirring so the rice doesn&rsquot stick to the pan. Pour in the wine and continue to stir for about 2 minutes. The aim is to burn off the alcohol, leaving just a hint of the lovely wine flavour.

Add the hot stock to the rice, one ladleful at a time. Stir between each addition until the liquid is almost completely absorbed before adding the next. Continue until you&rsquove added all the stock, stirring continuously. This will take about 20 minutes. Add the cockles or mussels and cook for 5 minutes before adding the shelled prawns.

Meanwhile, in a separate pan, heat the remaining 1 tablespoon of oil. Fry the king prawns with the remaining chilli and garlic for 2 minutes, until they are nicely pink and cooked through.

To check the rice is cooked, taste a few grains it should be soft but with a slight bite. If it needs a bit longer, add a little hot water. Season, to taste, with salt and pepper. Remove from the heat and serve in bowls, with the king prawns arranged on top and sprinkled with the parsley leaves, if using.

Try experimenting with different fish. Emi likes to make this with just prawns and Miki likes to use mussels or clams still in their shells, so she can get her hands in the dish! If you&rsquore nervous about cooking with seafood, you can buy a seafood mix from the supermarket. Stir it all in when you would be adding the cockles &ndash the seafood will only take a few minutes but make sure it&rsquos cooked through before serving.

Watch the video: SEAFOOD RISOTTO - Italian recipe by Giancarlo Morelli