Name: Risotto alla Pescatora (Seafood Risotto)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 lb mixed seafood ((such as shrimp, squid rings, mussels, and clams)); 2 tbsp olive oil; 1 clove garlic (minced); ¼ cup dry white wine; Salt and black pepper (to taste); 2 tbsp olive oil ( (or a mix of olive oil and butter)); 1 small onion (finely chopped); 1½ cups Arborio rice ((about 0.7 lb)); ½ cup dry white wine; 5 cups fish stock (hot or vegetable stock); 1 medium tomato (peeled and chopped (or ½ cup canned crushed tomato)); 2 tbsp parsley (chopped); 1 tbsp butter ((optional, for creaminess)); 1 squeeze lemon (juice, (optional)); Salt and pepper (to taste)

Risotto alla Pescatora (Seafood Risotto)

Risotto alla pescatora (also known as risotto ai frutti di mare) is a classic Italian seafood risotto — rich, creamy, and infused with the flavors of the sea.

The name literally means “fisherman’s risotto,” and it’s traditionally made with a mix of whatever seafood is freshest and most available — think mussels, clams, shrimp, squid, and sometimes small fish or scallops.

Here’s what typically goes into it:

Arborio or Carnaroli rice – the type used for all good risottos because it releases starch and creates that signature creaminess.

Seafood broth or fish stock – used instead of regular vegetable or chicken stock, to enhance the ocean flavor.

Onion and garlic – gently sautéed as the flavor base.

White wine – deglazes the pan and adds acidity to balance the richness.

Tomatoes or tomato passata (optional) – some versions are rosé-colored from tomato, others white (without tomato), depending on regional style.

Parsley, olive oil, and sometimes chili flakes – for that bright, aromatic finish.

The rice is cooked slowly, adding warm broth a bit at a time until it becomes creamy. The seafood is added toward the end to keep it tender.

It’s a dish that tastes like the Italian coast — comforting yet fresh, perfect with a crisp white wine.

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Prep Time 20

Cook Time 30

Total Time 50

Course Appetizer, Dinner, Main Course

Cuisine European, Italian, Mediterranean

Servings servings

Calories 587 kcal

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Ingredients

For the seafood mix:

1 lb mixed seafood (such as shrimp, squid rings, mussels, and clams)
2 tbsp olive oil
1 clove garlic minced
¼ cup dry white wine
Salt and black pepper to taste

For the risotto:

2 tbsp olive oil (or a mix of olive oil and butter)
1 small onion finely chopped
1½ cups Arborio rice (about 0.7 lb)
½ cup dry white wine
5 cups fish stock hot or vegetable stock
1 medium tomato peeled and chopped (or ½ cup canned crushed tomato)
2 tbsp parsley chopped
1 tbsp butter (optional, for creaminess)
1 squeeze lemon juice, (optional)
Salt and pepper to taste

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Instructions

Prepare the seafood:

Heat 2 tbsp olive oil in a large sauté pan.
Add the minced garlic and cook briefly until fragrant (don’t brown it).
Add the mixed seafood and cook for 2–3 minutes until just starting to turn opaque.
Pour in ¼ cup white wine, let it bubble for a minute, then season lightly with salt and pepper.
Remove from heat and set aside (keep any liquid — it’s full of flavor!).

Start the risotto:

In a wide pan or skillet, warm 2 tbsp olive oil (or oil + butter).
Add the chopped onion and sauté gently until soft and translucent.
Stir in the Arborio rice and toast it for about 2 minutes, until the grains look slightly transparent around the edges.

Deglaze and cook:

Pour in ½ cup white wine and stir until it has mostly evaporated.
Start adding the hot stock, one ladleful at a time, stirring often.
Wait until the liquid is absorbed before adding the next ladle.
After about 10 minutes, stir in the chopped tomato.

Combine seafood and risotto:

When the rice is almost cooked (about 18–20 minutes total cooking time), stir in the cooked seafood and its juices.
Continue cooking gently for another 2–3 minutes until everything is heated through and the rice is creamy but still has a slight bite.

Finish:

Stir in butter (if using) and chopped parsley.
Taste and adjust seasoning with salt, pepper, and a squeeze of lemon if desired.

To Serve

Serve immediately, garnished with a few whole mussels or shrimp on top and a sprinkle of fresh parsley. Pair it with a crisp white wine — something coastal, if you can.

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Disclaimer

Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 587kcal (29%)Carbohydrates: 68g (23%)Protein: 29g (58%)Fat: 18g (28%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 0.4mgSodium: 2001mg (87%)Potassium: 469mg (13%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 443IU (9%)Vitamin C: 9mg (11%)Calcium: 114mg (11%)Iron: 4mg (22%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword comfort food, creamy, one-pot, seafood

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Risotto alla Pescatora (Seafood Risotto)