lauttimur.com - Risotto ai Frutti di Mare is an Italian dish that translates to "Seafood Risotto" in English. It's a flavorful and creamy risotto dish that features a variety of seafood, such as shrimp, squid, mussels, clams, and sometimes other seafood like scallops or fish. The seafood is typically cooked with Arborio rice, which is a short-grain rice known for its high starch content that creates a creamy texture when cooked.

Here's a classic recipe for Risotto ai Frutti di Mare:

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Ingredients:

• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups seafood broth (fish or shrimp stock)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes (canned or fresh)
• 1/2 cup mixed seafood (shrimp, squid, mussels, clams, etc.)
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• Crushed red pepper flakes (optional, for some heat)
• Lemon wedges, for serving

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Instructions:

1. In a pot, heat the seafood broth over medium heat. Bring it to a gentle simmer and keep it warm while you prepare the risotto.
2. In a large, heavy-bottomed pan, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
3. Add the minced garlic and sauté for another minute until fragrant.
4. Add the Arborio rice to the pan and stir to coat it with the oil. Toast the rice for about 2-3 minutes, until it becomes slightly translucent at the edges.
5. Pour in the dry white wine and stir until the wine is mostly absorbed by the rice.
6. Start adding the warm seafood broth, one ladleful at a time. Stir the rice continuously and allow the liquid to be absorbed before adding more. Keep the heat at medium to medium-low, maintaining a gentle simmer.
7. Once the rice is about halfway cooked (after about 10 minutes), add the mixed seafood and diced tomatoes to the risotto. Continue adding broth and stirring.
8. Continue adding broth and stirring until the rice is creamy and cooked to your desired level of doneness. This usually takes about 18-20 minutes in total from the first addition of broth.
9. Season the risotto with salt, pepper, and a pinch of crushed red pepper flakes if desired. Taste and adjust the seasoning as needed.
10. Stir in half of the chopped parsley.
11. Divide the Risotto ai Frutti di Mare among serving plates. Garnish with the remaining chopped parsley.
12. Serve hot with lemon wedges on the side for squeezing over the risotto.

Enjoy your homemade Risotto ai Frutti di Mare, a delightful Italian seafood dish that's rich, flavorful, and comforting!

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