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Risotto alla pescatora: a rich and fragrant dish

Seafood risotto

Risotto alla pescatora is a unique dish of sure effect, able to entice any palate and transform every encounter into a party.

Risotto alla pescatora is a traditional dish of Italian cuisine, and can be prepared with many different ingredients, according to the season and geographical area. Usually among the ingredients we find molluscs and crustaceans, but if you want you can also add fish with firm and compact flesh, cut into cubes two or three minutes before the end of cooking the rice.

For convenience you can also use frozen ingredients, but if fresh they give the preparation a tastier flavor . If you are looking for a complete, delicious recipe suitable for important occasions, surely with this seafood rice you will be on the safe side!

Seafood risotto
Seafood risotto

How to prepare seafood risotto with the original recipe

  1. First, prepare the comic. Peel the prawns, set aside the tails eliminating the intestinal thread. Put the shells and heads in a saucepan, add the chopped tomato, one of the cleaned and chopped onions, a couple of sprigs of parsley, a pinch of salt, hot pepper to taste and about a liter of water.
  2. Bring to a boil and cook for 20 minutes. Recover the liquid only by passing everything through a colander and crushing the heads and shells with a spoon to release the juices. Pour the fumet into a saucepan and keep warm on the fire with a very light simmer and here is the fish broth for the seafood risotto.
  3. Meanwhile, clean the mussels and pour them with the clams, a clove of garlic, a whole sprig of parsley and a little oil into a large pot. Cover and let go for five minutes, or until clams open.
  4. Drain keeping the liquid that the molluscs have taken out, shelled mussels and clams keeping some with the shell for garnish. Filter the liquid eliminating any residue, even sand, and add it to the comic.
  5. Finally, as a last preliminary preparation, clean and cut the cuttlefish and squid into strips.
  6. Now we can start cooking our risotto with fish. Clean the remaining onion, chop it finely and put it in a saucepan with a drizzle of oil and the crushed garlic clove. Sauté for a couple of minutes, stirring often, remove the garlic and pour in the rice.
  7. Toast it, then pour the wine and let it evaporate. Continue cooking the rice by adding a ladle of the cartoon from time to time, when it dries too much . The total cooking should be around 18-20 minutes, but check it every now and then, and in the same way at the end season with salt.
  8. Immediately add two tablespoons of tomato puree (if you prefer it white, skip this step). After five minutes of cooking the rice, add the squid and cuttlefish, after another five minutes the prawns, and when the rice has two minutes of cooking, mussels and clams. At the same time, put the prawns in a pan with very little oil for a couple of minutes.
  9. At the end the risotto must be on the wave, nice soft and velvety. Add finely chopped parsley, mix well and pour into plates. Garnish with some prawns and some mussels and clams in their shells. Enjoy your meal!

If you liked the recipe for seafood risotto, you could also try all our fish first courses : the taste is guaranteed !

Primo Chef’s tips and variations

We have made a red seafood risotto, but you can easily remove the tomato sauce and passata and make a white but always greedy seafood risotto. You can also prepare a Neapolitan seafood risotto in an easy and fast way: in this case you will have to add some lupins to the recipe (molluscs very similar to clams but smaller and cheaper), eliminate the puree and tomato and use only tomatoes. datterini tomatoes, which you will cut in half and sauté in a separate pan and then add it to the pot with the risotto.

Then you may be wondering why we don’t use salt, as well as butter and cheese for whipping. Being a first course of sea fish, it does not need any other flavor, just the meat of the fish and the previously prepared cartoon. As for the creaming, to make this seafood risotto creamy you can decide to add a piece of butter over the heat and mix vigorously to mix it with the dish, however we advise you to avoid grated cheese (it does not go well with fish) .


The risotto can be kept for a maximum of half a day in the refrigerator, inside a container with an airtight lid. We do not recommend freezing in the freezer.

Riproduzione riservata © - WT

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