Easiest Way to Make Risotto Ai Funghi Porcini Gourmet

Risotto Ai Frutti Di Mare

Quando il riso è ancora molto al dente, ho unito i funghi porcini ed ho ultimato la cottura del riso aggiungendo un po di brodo vegetale alla volta.

Recipe Summary Risotto Ai Frutti Di Mare

This seafood risotto is a classic Italian dish served on many occasions, from the simplest to the most elegant. For best results, use homemade seafood stock, though store-bought can be used in a pinch.

Ingredients | Risotto Ai Funghi Porcini Gourmet

1 pound mussels, cleaned and debearded

1 pound fresh clams, cleaned

1 pound shell-on medium shrimp

2 quarts water

1 large tomato, quartered

1 onion, quartered

1 carrot, sliced

1 stalk celery, sliced

salt and ground black pepper to taste

5 tablespoons extra-virgin olive oil, divided

1 small onion, chopped

1 (16 ounce) package Arborio rice

2 cups white wine, divided

3 cloves garlic, crushed

1 bunch fresh parsley, chopped

Directions

Soak mussels, clams, and shrimp in separate bowls of salted cold water for 1 hour. Drain. Clean and devein shrimp, reserving heads and shells.

Combine shrimp heads and shells, 2 quarts water, tomato, quartered onion, carrot, and celery in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 40 minutes to 1 hour. Season with salt and pepper.

Strain stock through a fine-mesh sieve, discarding solids. Keep warm over low heat.

Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion; cook and stir until softened, about 5 minutes. Stir in rice until translucent and coated with oil, 2 to 3 minutes. Increase heat to medium-high; pour in 1 cup white wine. Simmer until alcohol has evaporated, about 3 minutes.

Reduce heat to medium and stir in 1 ladle of stock until rice has absorbed the liquid. Repeat with remaining stock, stirring after each addition, until rice is creamy and almost tender, about 15 minutes.

Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add mussels and 1/2 cup white wine; cover and cook until mussels open, about 5 minutes. Remove from heat; discard garlic and any mussels that did not open. Remove shells and keep mussels warm. Strain cooking liquid through a fine-mesh sieve into a bowl.

Heat 1 tablespoon olive oil in the same saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add clams and 1/2 cup white wine; cover and cook until opened, about 5 minutes. Remove from heat; discard garlic and any clams that did not open. Remove shells and keep clams warm. Strain cooking liquid through a fine-mesh sieve into a bowl.

Heat remaining olive oil in the same saucepan. Add 1 clove garlic and shrimp; cook and stir until shrimp turn pink, about 2 minutes. Remove from heat and discard garlic.

Pour some of the mussel and clam cooking water over the rice; cook for 3 to 5 minutes more. Remove rice from heat. Fold in mussels, clams, and shrimp. Sprinkle parsley on top. Let stand before serving, about 5 minutes.

It's best to cook mussels and clams separately since they vary in size and cooking times. Keep some shellfish in the shell to garnish the risotto.

Nutrition data for this recipe includes the full amount of tomato, onion, celery, and carrot. The actual amount consumed will vary.

Info | Risotto Ai Funghi Porcini Gourmet

prep: 45 mins cook: 1 hr 27 mins additional: 1 hr 5 mins total: 3 hrs 17 mins Servings: 6 Yield: 6 servings

TAG : Risotto Ai Frutti Di Mare

Main Dish Recipes, Rice, Risotto Recipes,