Seafood Risotto (Risotto ai Fruitti di Mare)

Ingredients

• •2½ cups fish or vegetable stock
• •⅓ cup olive oil
• •3 tablespoons unsalted butter
• •1 small onion
• •1⅓ cups Carnaroli or Vialone Nano rice
• •½ cup dry white wine
• •8 pieces small clams
• •8 pieces mussels
• •4 ounces squid
• •4 pieces sea scallops
• •½ cup plum tomatoes
• •½ cup flat-leaf parsley
• •½ teaspoon chopped garlic
• •1 tablespoon brandy
• •1 tablespoon extra-virgin olive oil
• •½ cup Parmigiano-Reggiano
• •to taste salt and black pepper
• •to taste black pepper

Cooking Instructions

1. 1.

   1. In a small saucepan, warm the fish or vegetable stock. Keep warm.

   5 min

2. 2.

   2. In a large saucepan over moderately low heat, warm the olive oil. Add 1 tablespoon of the butter and the onion, and sauté, stirring occasionally, until tender (there should be no color), about 5 minutes. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.

   6 min

3. 3.

   3. Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.

   8 min

4. 4.

   4. Add the clams, mussels, squid, scallops, and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed.

   6 min

5. 5.

   5. Remove the risotto from the heat and add the parsley, garlic, brandy, olive oil, Parmigiano-Reggiano, if using, and the remaining 2 tablespoons butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper, and serve immediately.

   5 min