Seafood Risotto

If you love seafood, this risotto will drive you crazy. The seafood risotto is a sumptuous and very beautiful first course to be seen, ideal to be created for parties and anniversaries.

The steps are numerous but the final result will repay all the time spent. You will serve an extremely refined and creamy dish, with an intense flavor of the sea, which will conquer everyone at the first taste!

So let’s see, more in detail, how to prepare the seafood risotto.


  • 320 g of rice
  • 1 carrot
  • 1 celery coast
  • 1 onion
  • 2 cups tomato sauce
  • extra virgin olive oil to taste
  • parsley to taste
  • 1 kg of mussels
  • 1 kg of clams
  • 3 clove of garlic
  • 500 g of squids
  • 250 of prawns
  • 300 g of shrimps
  • 1 glass of white wine

For the fish soup

  • 2 cloves of garlic
  • parsley to taste
  • extra virgin olive oil to taste
  • 1/2 glass of white wine
  • 4 cherry tomatoes
  • 2 cups water

Seafood Risotto


Clean clams and mussels. Take the clams and discard all those broken or open, then put them to drain for 2 hours in a bowl filled with cold water and a handful of salt. Shake the clams with your hands and change the water as soon as you see the sand deposited on the bottom. In the end, the water must be completely clean.

Now, clean the mussel, discard even in this case those broken or open. Rinse them under running water and remove all impurities with a scouring pad. Use a small knife to remove the hardest deposits. Finally remove the byssus, pushing the filament down with your hands and then pulling outwards.

Once the mussels and clams are well cleaned, heat a clove of garlic in a large saucepan with a bit of oil. Add the mussels and clams and blend with the white wine. Cover the pan with the lid and let all the shells hatch. At the end of cooking, take the seafood and shell apart, then filter the cooking water that will serve to enrich the shellfish soup.

Clean the squids. Rinse them under running water, then separate the head from the rest of the body, detaching it with your hands. Once the squids are clean, cut them roughly into strips. Finally, clean the crustaceans. Remove the carapace and extract the intestine with the help of a toothpick.

Prepare the fish soup. Heat a little oil in a pan, then add two cloves of garlic, the chopped tomatoes and the chopped parsley coarsely. Add the shellfish heads and scraps and after a few minutes blend with the white wine. Add the hot water and cook with the lid for 15 minutes. Add the mussels and clams to the filtered water and continue cooking for another 10 minutes. Once the stock is ready, filter it and keep it warm.

Now, cook squids and crustaceans. Heat a little oil in a pan and sauté the garlic cloves together with the minced parsley. Add the squid and cook for a few minutes, then add the prawns and shrimp. Remove the garlic, salt and wet with white wine, then cook for 5 minutes adding, if necessary, a ladle of fish stock. Finally, add the mussels and clams. Turn off the heat and set aside.

Finally, prepare the rice. Peel the celery, carrot and onion and chop them very finely. Fry them in a pan with a little oil and then add the rice. Toast it. Add, at this point, some ladle of hot broth and cook for 7 minutes. Add the tomato sauce, add salt to taste and continue cooking for another 10 minutes. In the last minutes of cooking add the crustaceans and mollusks with their cooking base.

Homogenize, with the flame out, with a drizzle of oil and finish with plenty of chopped parsley. Before to serve the risotto, let it rest for a few minutes in the covered pan. Serve and garnish with the mussels and whole clams you have kept aside.

Seafood Risotto


Serve the seafood risotto very hot immediately after preparation. To make your risotto even tastier, substitute white wine with brandy or prosecco. For an intense and spicy flavor, add chili.

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