This recipe is based on a risotto “Al Frutti di Mare” that I had enjoyed in Siracusa, Sicily, and so far it is the best I ever tasted. For better flavor use a variety of fish or shellfish to create this dish, it will be sensational.
Ingredients
1 small onion, finely minced
1 stalk celery, finely diced
1 tsp sea salt
1 tsp freshly ground black pepper
2 tbsp fresh Italian parsley, chopped
2 cloves garlic, minced
1/8 tsp red hot pepper flakes
2 c raw Carnaroli rice
2 tbsp tomato paste
5 c defatted fish or vegetable stock
½ c dry white wine
1 c calamari rings
16 mussels
8 oz fresh large shrimp, shelled & deveined
1 tbsp fresh Italian parsley, chopped
Directions
Melt butter and olive oil in a 12-inch skillet and cook onion, celery, garlic and crushed red pepper flakes until soft. Add rice. Stir until coated, about 2-3 minutes. Add wine stirring until it evaporates. Add tomato paste.
Slowly add 1 cup of hot stock while stirring. Cook rice for 18-20 minutes over medium heat. Stir in the shrimp, calamari and mussels. Cook for 5 more minutes.
Once the rice is cooked “al dente”, stir in butter, parsley, and season with salt and pepper to taste.
Chef’s Tip: Rinse the seafood under cold water and dry it before cooking it. Add the seafood toward the end of the cooking process of the risotto.
