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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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
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.
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.
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