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Ingredients
Makes 4 servings
Step 1
1. In a small saucepan, warm the fish or vegetable stock. Keep warm.
Step 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.
Step 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.
Step 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.
Step 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.
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Reviews (14)
Back to TopGood recipe. I did a few things differently: no brandy, because I didn't have any on hand; no squid - unavailable - so I threw in just about a quarter cup of steamed crab meat at the end. Added a quarter cup of clam juice to the first addition of broth. Didn't want the shells in the finished dish, so threw the clams and mussels in with the initial broth then removed them as they opened and set the meat aside to add towards the end of cooking. One change I will make when I make this next time: the scallops don't add that much and are out of proportion to the other ingredients. I suggest backing off to 2 or 3 good-sized scallops, cut into small pieces, and upping the clams and mussels a bit.
TJohansson
Blacksburg, VA
10/19/2019
Delicious. Made it with clams, mussels and shrimp. We were licking bowls and sucking shells. It worked fine with chicken broth plus broth from shrimp shells. Used a lot more liquid than recipe suggests.
cheesepuff
Brooklyn, NY
9/11/2019
Amazing, had to modify a few things like the cooking time due to me using Arborio rice. And also, keep in mind, I used shrimp and the size plays a huge variance. This was the 5th time making it and finally got it down. I'm so pumped.... 100000% making it again. Big Add that I found worked amazing, a haddock fillet added texture and fishness.
Captnchem
Canada
5/3/2019
Tried this recipe for my husband. It was a BIG SUCCESS! I had to add more fish stock (about 1 cup), but hubby very much enjoyed it! He wants me to make it for the holiday/welcome home party when my son comes back from deployment (he absolutely LOVES seafood)!
RyokoMcQ
床上ford, NH
12/3/2018
难以置信的,顾ests said, "best seafood risotto they've ever had!" Used whole frozen manilla clams, doubled that using the extra portion as a substitution for muscles and also added shrimp. Used my microplane grater making the parmesan feathery light which immediately melted into the rice. Would recommend an extra cup or so of broth. Doubled the whole thing and served for a New Year's Eve celebration for six which allowed for larger portions and two servings of leftovers.
lindarallo2875
St. Louis, MO
1/1/2018
This picture looks unlike creamy risotto and more like Uncle Ben's, might need some additional stirring....
Rando
South Carolina
5/23/2017
I can't say enough about this wonderful dish. I changed just a few items. I used Maine Lobster and Scallops and Asparagus tips with a 1/4 cup chopped Roma tomatoes for color and It was Superb.
crystalwand2745
New Hampshire
12/22/2015
This recipe is easy, flexible and delicious. It tastes great even before adding the Parmeggiano! If you don't have all the seafood, just mix and match. Like your risotto cooked through? Add some more liquid and let it go longer. Invite your friends, it will go fast!
ksloveritz
Charlottesville, VA
8/10/2015
This was fantastic!! only changes I made was I added in FL pink shrimp and a lobster tail (in addition to the other seafood) and doubled the recipe. It took 8 C of vegetable broth - there was no way the risotto would have been done with only 5 C. And I added one shallot and 3 cloves of garlic with the risotto. This is definitely a keeper! Made it for Christmas eve dinner and 5 of us polished off a double batch!!! Will make this again and again!
bilkel928
Fort Myers, FL
12/24/2014
There is typo in the title... Right one: Risotto ai Frutti di Mare...
fromthestone
Italy
12/1/2014
Fantastic! I too, used clam nectar, and a can of clams, fresh prawns, scallops, and squid. Didn't have brandy, used rye instead. Very showy - will do for company next time, maybe some fresh basil for colour on top. Very easy to make.
doreenz
Sooke BC Canada
8/18/2014
I made this with fresh clams only. I used the clam juice from the shucked clams instead of the broth. An excellent, easy recipe.
creeke
CT
7/16/2013
Wow! This is a keeper. My husband couldn't stop raving. My 13 year old loved it but my two younger ones refused to try it. Oh well, more for the rest of us. I'd bought scallops yesterday and was looking for a good risotto recipe, so I didn't use the other seafood in the recipe. Next time I definitely will. I agree with the first reviewer -- this would make a great meal for a dinner party. Also, I was skeptical about adding most of the broth at once, but it worked out fine.
Anonymous
Germany
4/11/2013
I made this on a week night, excited that the recipe didn't require the laborious addition of he broth by 1/2 cups as many risotto recipes do. It was delicious, and came together quickly. My husband loved it, and my 4 1/2 year old helped clean the squid, but stuck to noodles for his dinner. It was an amazing Tuesday dinner and it would also be great for a weekend dinner party, with the recipe doubled and served on a platter to display all the beautiful shellfish.
Tenthmusestudios
San Diego
3/12/2013
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