Adding seafood to your dinner has never been easier with this scrumptious one-pot, one-dish classic Italian risotto alla pescatora
One-pot, one-dish weeknight dinner, ready in about 30 minutes couldn’t look or taste any better than this.
There are several names for this dish: Risotto allo scoglio (“at the rock”, refering to crustaceans), alla pescatora (fisherman style) or ai frutti di mare (seafood). No matter what name you give to the dish, this seafood risotto is a sure must-try.
Risotto is a traditional Italian primo piatto, versatile and elegant. It takes a bit of stirring but once you figure out the basic recipe you will see how easy it actually is. And then you can experiment with more flavors and ingredients.
In today risotto I added calamari (squid), shrimp and sea scallops. I generally like to have clams or mussels in here too, but I didn’t have any. The best is to see what fresh seafood is available at the fish market that day.
If using clams or mussels, make sure to cook separately in a saucepan, covered with a lid and cook until the shells open. Remove some from the shell (save some in shell for decoration if you like), save the juice and use it (sifted) to cook the risotto.
As I said before, the secret to the best risotto is to let it “mantecare” in the pan once cooked al dente. Cover the pan, turn off the heat and let it sit for a few minutes so that the flavors have the time to mingle and come together in the tastiest dish you’ve ever made.
For this recipe I’ve used my new Adamant Wok by Fissler. It’s a non-stick and scratch resistant wok that comes with a dome lid. Durable, versatile and so pretty you can bring the pan to the table to serve your risotto. Find out more at Fissler.com.
Other Italian Recipe you might like:
Traditional Risotto with Calamari (Squid)
Authentic Italian Pasta with Calamari (Squid) Sauce
Risotto with Shrimp and Asparagus
Easy-to-make Seafood Paella
Risotto with Smoked Salmon and Zucchini
RECIPE CARD: Italian Seafood Risotto
Step-by-Step Classic Italian Seafood Risotto Recipe
Author: Manuela Mazzocco
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Adding seafood to your dinner has never been easier with this scrumptious one-pot, one-dish Italian risotto alla pescatora
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, crushed or minced
- 2 lb seafood (squid, shrimp, sea scallops)
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 1 peperoncino (Italian dry hot pepper)
- 1/2 small onion, diced
- 1 1/2 cup Arborio or carnaroli rice
- salt and pepper to taste
- fresh parsley, chopped
- 1 tablespoon butter (optional)
- In a large pan or skillet, heat 1 tablespoon of olive oil at medium high heat. Add the garlic and calamari. Cook for 3 or 4 minutes
- Add the sea scallops and shrimp (whole or cut in pieces). Mix and cook for two minutes.
- Drizzle with tomato paste and 1/4 cup of white wine. Season with salt and pepper.
- Simmer for a two or three minutes. Remove the seafood from the pan and keep warm.
- In the same pan, add the remaining tablespoon of olive oil. Add the peperoncino and onion and saute’ for a couple of minutes.
- Add the rice and cook stirring continuously for 2 minutes.
- Add the remaining white wine and simmer for 2 more minutes until the wine evaporates. Season with salt and pepper.
- Simmer the risotto for 10 minutes at medium low heat, stirring and adding hot water, 1 cup at a time, when absorbed.
- Add the seafood with its juice. And mix.
- Cook for another 5 minutes or until the rice is cooked al dente.
- Sprinkle with parsley. Add the butter, cover the pan and let it sit for two minutes.
- Serve with more parsley and pepper if you like.