Risotto ai frutti di mare (seafood risotto) is a classic Italian dish which doesn't require any expert Chef skills but with little patience throughout the preparation, the end result will definitely taste outstanding. In this recipe I used mussels, clams, prawns and squids.
400 gr. Carnaroli Rice
350 gr. Shelled Prawns
350 gr Squids
1 kg. Clams
2 Cloves Garlic
1 Red Chilli
500 ml. Fish Stock
1 Glass White Wine
Salt and Pepper
Start preparing the seafood by cleaning the mussels and the clams keeping in mind to discard any open or broken shell, then soak them in a bawl of cold water for at least one hour.After this time, put them in a pan over high heat and cover with a lid.When all shells are open turn off the heat and strain the water they left trough a sieve and keep aside for later.Shell most of the clams and mussels but keep few with shells to garnish the risotto in the end.
Next step, eviscerate and peel the prawns and squids and wash thoroughly with fresh water.Finely chop all the veg (onion, garlic, celery and carrot) and add them to a hot pan but use only half onion this time and keep the half for later when we cook the risotto.Fry gently on low heat the veg for 10 mins then add the squids which you cleaned and cut into rings earlier and continue frying for another 5 mins before you add the prawns to the mixture.Season lightly with salt and pepper and cook for another 5 mins and take off the heat and set aside.
At this point start cooking the risotto by adding oil to a large pan on a medium heat then add the the other half onion finely chopped and fry until translucent. Now add the Carnaroli rice to the pan and let infuse that onion oil for few mins before adding the white wine and let evaporate the alcohol.When the wine is reduced ,start adding the fish stock but 1 or 2 ladles at time.Repeat this process adding little stock until the rissoto is almost cooked aldente and add the mixture of cooked prawns and squids to the pan.Continue cooking for 5 mins and add the shelled mussels and clams and stir over heat everything for couple of mins and turn off the heat.
Finely chop the parsley and sprinkle over risotto and cover with a lid.Leave to rest for 5 mins before serving.
Serve immediately and garnish with few unshelled mussels and clams that I've asked to keep aside earlier .