Risotto alla pescatora di of 20-07-2009 [Updated on 13-07-2016]
Risotto alle pescatora is one of my absolute favorite risottos, a dish with the scent of the sea that will win you over at the first taste. Risotto alle pescatora, if made with fresh fish is a sublime dish, certainly cleaning the fish is quite boring, but for this dish it is really worth it;) At my house it is usually prepared in summer, on Sundays for lunch is the perfect dish to accompany a glass of prosecco;)
Sorry if I reply to your comments late and if I do not post more than a couple of recipes a week, but in the latter period I am very busy with work and I am always around on weekends. to forgive me, this week I'll post the recipe for the last birthday cake I made: D
Kisses to everyone and good start of the week waiting for the holidays to arrive ehhehe
How to make seafood risotto
Brush the mussels well and remove the "beards". Drain the clams by leaving them in salted water for an hour. Cook the clams and mussels in 2 separate pans. Cover and cook over high heat for a few minutes, in order to open the valves.
As soon as the mussels and clams are ready, remove the molluscs from the shell and set them aside, then filter their cooking broth and set it aside for the preparation of the risotto.
Clean the squid by removing the entrails and gladius, and rinse them under running water. Detach and peel the bags and remove the part with the eyes.
Clean the prawns and simmer the heads in a pan with 250 ml of water
In a fairly large pan, sauté a clove of garlic and a few tablespoons of oil, add the squid cut into rings and the peeled shrimp and seafood and sauté for a couple of minutes.
then in the same pan add the rice and toast it, then blend with the white wine.
Cover the rice with the fumet and the filtered water from the seafood. Add the liquids as they are absorbed during cooking.
Bring to cooking then add pepper and chopped parsley.
Serve the seafood risotto on plates, garnished with a sprig of parsley.