Marinara risotto

To make authentic marinara risotto, one of the most classic first courses, there is only one secret. Here's how to prepare it at home.

Those of you who haven't yet tasted risotto alla marinara should take action immediately! This first course, with a much discussed preparation , is perfect to serve to friends and relatives, on important days but also just to pamper your guests. But how is it prepared? Here comes the sore points: the only ( almost certain ) rule is that it is made in white, but each region also has something to point out regarding the addition of fish/molluscs. Today we have decided to prepare it in the most popular version, but rest assured that we will also explain which are the most famous variations.

This is a very popular first course, especially in Italian cuisine. To use it you need a lot of seafood , all tasty and tender. These are cooked together with a few other ingredients and make a rich dish that is, at the same time, creamy.

Preparing the recipe for marinara risotto

1. First, prepare a vegetable broth or fish stock .
2. In the meantime, wash and clean the seafood . The scampi must be shelled and set aside (use the scraps for the comic), the octopus are sold already cleaned and it is sufficient to rinse them under water. Cut the squid into not too thick rings.
3. Remove the beards of the mussels and clean the shell with a scourer then open them in the pan together with the clams, putting a lid on. As a base, use 2 tablespoons of oil and a clove of garlic.
4. In a pan, heat 2 tablespoons of oil and toast the rice for 2 minutes. Add the white wine and then start the actual cooking by adding boiling broth little by little, keeping the rice always covered by wire. Immediately add the liquid released by the mussels and clams, filtering it well. It will take approximately 18 minutes . While cooking, season with salt and pepper.
5. About 5 minutes before the end of cooking , add all the seafood to the rice . Mussels and clams can be added partly cleaned and partly in their shells.
6. Once cooked, flavor with plenty of fresh chopped parsley and serve.

If you prefer to prepare this risotto in red you can add 2 fresh tomatoes cut into cubes or 150 g of tomato pulp immediately after blending with the wine.

Also take a look at the seafood risotto . In our opinion it is good to try them both before deciding which is the best!

storage

In just a few steps, your risotto alla marinara – strictly in white – is ready to be enjoyed. Preservation is not recommended , because this dish must be consumed at the moment.

Read also

The 7 steps to make a perfect risotto!