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Risotto al mare recipe

Risotto al mare recipe

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  • Recipes
  • Dish type
  • Main course
  • Risotto
  • Seafood risotto

Wonderful seafood risotto packed with mussels, squid, prawns, and scallops flavoured and enriched with Cirio Passata. This is a great seafood experience and the Passata gives it a special edge of tastiness.

13 people made this

IngredientsServes: 4

  • 450g (1 lb) mussels
  • 2 tablespoons oil
  • 1 onion, peeled and roughly chopped
  • 2 cloves garlic, peeled and chopped
  • 1 wineglass dry white wine
  • 1 tablespoon roughly chopped flat parsley
  • salt and freshly ground black pepper
  • 8 small squids
  • 8 scallops (without corals)
  • Cirio Passata
  • For the risotto
  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 275g (10 oz) risotto rice
  • 1 wineglass dry white wine
  • 700ml (1 1/4 pt) fish or chicken stock
  • 1 tablespoon flat leaf parsley, finely chopped

MethodPrep:30min ›Cook:20min ›Ready in:50min

  1. First cook the mussels. Pick them over and discard any which are not closed or which do not close when tapped with the back of a knife. Heat oil in a pan and fry onion and garlic over gentle heat to soften. Add white wine and bring to bubbling. Tip in mussels all at once and add parsley. Season with salt and freshly ground black pepper. Cover with a lid and cook for no more than 2 minutes (mussels will shrivel if over cooked). Remove from heat and drain juice into a jug. Discard any mussels that remain closed. When cooled remove meats from half the mussels and leave the rest in their shells. Reserve.
  2. Slit squids along the length and cut into chunks. Reserve with trimmed tentacles. Slice scallops horizontally. For the risotto, heat oil in a pan and fry onion and garlic over gentle heat to soften but not brown. Add rice and stir to coat in oniony mix. Pour over wine and simmer until wine almost disappears.
  3. Over medium heat, gradually add stock by the ladleful stirring all the time until it is absorbed before adding more. Use the reserved mussel stock here as well. Stir in Cirio Passata. Continue adding stocks until rice is just tender (you may not need it all so keep testing the rice). Season. Stir squid, squid tentacles and scallop slices into hot rice. Continue stirring to cook these just a couple of minutes. Add prawns, and mussels (both shelled, and in their shells) and scatter with parsley. Cook a few minutes more to heat through, then serve immediately.

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Step 1

For the pesto: Process everything except oil until finely chopped. Slowly drizzle oil in while machine is running until you have a rough paste. Set aside.

Step 2

For risotto: Heat the olive oil in a 3-4 quart pot over medium heat. Cook scallions and garlic together until translucent, stirring often. Add rice, stir to coat and cook 1 to 2 minutes. Pour wine into pot and stir well until absorbed.

Step 3

Add ½ cup hot stock and healthy pinch of salt. Cook, stirring frequently, until stock is absorbed into rice. Add another ½ cup stock and stir. Add asparagus stem pieces, edamame and peas and stir. Allow stock to be absorbed before adding more stock in ½ cup increments. Stir frequently. Taste after about 15 minutes. You want the rice to be al dente but creamy. Keep adding small amounts of stock, stirring frequently and tasting for doneness. This will take around 20-25 minutes.

Step 4

Remove pot from heat and quickly stir in ramp pesto. Add butter and continue to stir quickly until melted then mix in 1/2 cup cheese. Fold in reserved asparagus tips. Taste and add salt and pepper to taste. Serve immediately, topped with remaining cheese.

Risotto Al Sapore Mare

Featured by Rabbit Ridge Winery in the Gold Wine Club.


Enjoy this hearty seafood dish with your favorite Chardonnay from your wine subscription box. Enjoy!

Yield: 2
Prep Time: 25 Minutes
Cook Time: 20 Minutes


3/4 cup Arborio or Carnaroli Rice
1/4 cup yellow onion,chopped fine
1/4 cup white wine (save your Rabbit Ridge!)
4 to 6 cups of hot fish broth
1 pinch of saffron,steeped in 4 ounces of hot water
8 to 10 mussels,scrubbed and debearded
8 to 10 peeled shrimp,deveined and cut in half lengthwise
5 to 6 ounces of calamari,cleaned and cut into serving pieces
4 and 2 tablespoons of butter
Salt and pepper

Join one of our six exciting Wine Clubs


In a heavy-bottomed pot, sauté rice with the four tablespoons of butter and the onions over high heat using a wooden spoon. When rice is toasted but not brown, and some butter remains unmelted, add white wine and stir over medium heat to emulsify with butter and to reduce. Add saffron, stir in and then add a few ounces of broth. Continue stirring over medium heat until liquid is emulsified with rice and is reduced slightly. Add more liquid and continue stirring. At no point should the rice become dry.

Steam mussels in a small amount of water until shells just open. Add remaining mussel liquid to rice. Hold mussels aside.

Continue adding broth to rice, a few ounces at a time, stirring and reducing. Seasoning should be done halfway through and again when finished. When rice is a minute from being finished (after about 20 minutes), add shrimp, calamari and two tablespoons of butter. Whip the rice with the seafood over the heat for a minute and then off the heat until the seafood has cooked in the hot rice.

Adjust seasoning with salt and pepper. Adjust consistency with broth. Fold in mussels and serve immediately

Recipe sourced by Rabbitridge

Listed below is an array of superb, medal-winning wines from our six exceptional Wine Clubs. Since 1992, we have been including recipes in our Gold Wine Club shipments for our members to enjoy with their selected wines. Take a look below and discover the perfect wine pairing for the recipe featured above!

12 Deliciously Easy Ways to Make Risotto

The Italian rice dish risotto may sound fancy, but it's actually great comfort food and something you can easily make at home (really!). It takes a little time and care, but anyone can do it, and making risotto can be a great way to slow down and unwind after a long day. Put on some good music or a podcast, pour a glass of wine, and enjoy the time you get to stir your risotto to perfection!

Here is how to cook basic risotto:

1. High-starch, medium- or short-grain rice is perfect for making risotto. Arborio rice is commonly used and is a great option.

2. Use a large, deep skillet.

3. Begin by cooking chopped onion in butter or olive oil over medium to medium-high heat. About half an onion would work well.

4. While the onion is cooking, heat about 4 cups of chicken or vegetable stock in a saucepan. Use low-sodium stock so that the risotto doesn't get too salty as it cooks. Keep the stock warm over low heat throughout the cooking process.

5. Once onion is translucent, add 1 cup of risotto rice. You will "toast" it in the pan until the edges of the rice grains become translucent but the centers of the rice are still white.

6. Add about ½ cup of white wine at this point to de-glaze the pan. This isn't necessary but it adds nice flavor!

7. Add the warmed stock to the risotto ½ cup at a time. Once the rice has absorbed the stock, add another ½ cup. Repeat the process until the risotto is al dente, firm to the bite but not crunchy. Stir frequently throughout the process. The texture of the dish overall will be porridge-like. You may or may not use all of the warmed stock &mdash for 1 cup of rice you should need about 3-4 cups of stock.

8. Add whatever you like at this point! Parmesan cheese is always a good option. You can also add fresh garlic, herbs, butter, cooked veggies, meats &mdash whatever strikes your fancy! Risotto is a great blank canvas for all kinds of flavors.

Now that you're a risotto-cooking machine, it's time to kick it up a notch with some fabulous flavor variations.

1. Creamy Maple Bacon Pumpkin Risotto

If maple and pumpkin go well together and maple and bacon go well together, then it goes without saying that maple, bacon, and pumpkin go really well together. Best love triangle to hit your plate EVER.

2. Bacon, Cheddar & Beer Risotto

When you want a down and dirty risotto, just stick with bacon, cheddar, and beer and you are good to go.

3. Chicken and Butternut Squash Risotto

As if risotto needed to be creamier, this version with butternut squash takes it to a whole new level of creamy, comforting goodness.

4. Red Wine Risotto

Have your red wine and eat it, too.

5. Caprese Risotto

A fresh take on risotto, this caprese version featuring tomatoes and basil will make you feel like it's summer any time of year.

6. Broccoli Cheddar Risotto

If you thought broccoli cheddar soup was as comforting as it gets, well, you haven't had broccoli cheddar risotto.

7. Green Risotto

Green risotto is like the green smoothie of the rice world. Get your greens on.

8. Creamy Mushroom Kale Risotto

Mushrooms are always a great compliment to risotto, and the addition of kale gives your dinner a nice nutritious punch.

9. Slow Cooker Parmesan Risotto

Guess what? You can prepare risotto in the slow cooker, making it even easier to cook!

10. Shrimp and Feta Risotto

Feta gives this risotto a different flavor twist. And, of course, shrimp is always welcome to the party.

11. Spring is Sprung Risotto

For when you just can't take winter anymore, dig into this spring risotto.

12. Lemony Asparagus Risotto

Lemon is another great option for risotto, giving the rich creaminess a nice, bright flavor.

Jane Maynard is a food blogger at This Week for Dinner and Babble, a writer and designer, and a lover of all things chocolate.

Follow Jane on Twitter, Pinterest and Facebook.

Lemon and Herb flavouring option

To make the Lemon and Herb flavour, all you need is one lemon, and any herbs you choose – I used parsley, chives and dill.

Lemon – we use the lemon rind for lemon flavour, as well as the juice for freshness and

Herbs – I’ve used a 1-2-3 combination of parsley (1 tbsp), chives (2 tbsp) and dill (3 tbsp). Using a ratio like that is a handy way to strike a good flavour balance between the “lead vocals” in flavour (dill, in this case) with the “backup singers” (parsley and chives in this case, which are more subtle in flavour). You can use any herbs you want and it’s easy to figure out how much to add because we just add the herbs in right at the end so just keep adding to your taste!

Risotto recipes

Risotto is an icon of northern Italian cuisine, stemming from the Mediterranean climate’s suitability for growing short-grain rice after it was introduced to the country in the Middle Ages. The rice used for a risotto should be semi-rounded, short-grain Italian rice attributes perfectly suited to slow cooking, enabling the grains to slowly absorb the flavour of the liquid and release starch to create the classic silky smooth texture. Risotto rice is divided into four categories based on the length of the grain: commune, semifino, fino and superfino. Superfino is the longest of the four, and the most commonly used for risotto. Arborio rice, a superfino variety, is the most commonly used outside of Italy, while Carnaroli, Vialone Nano and Baldo are all routinely popular varieties used to create this quintessential Italian dish.

This collection of delicious risotto recipes includes secrets and tips from some of Italy’s best chefs. Francesco Sposito uses Vialone Nano rice to create his citrus-infused seafood risotto of Vialone Nano risotto creamed with lemon jam, raw prawns, clams and Bronte pistachio oil, while Emanuele Scarello adds drama to the dinner table with his striking Risotto with sabayon sauce, licorice powder and green asparagus, which is caramelized with a blowtorch just before serving . At the other end of the spectrum, Rosanna Marziale’s Risotto San Marzano recipe uses soft, white mozzarella to create a deliciously creamy risotto, while the Costardi Brothers’ Risotto with garlic and chilli recipe makes a fantastically simple vegetarian dish.

12 Easy Risotto Recipes

Risotto is a fine dining staple that, for too long, has been confined to restaurants. The creamy, comforting dish is often thought to be inaccessibly difficult for home cooks. But the truth is that, with the right technique, risotto is easy enough for any cook to make on a weeknight. It comes together with shockingly little effort in a pan, and a pressure cooker makes it even easier.

Once you've realized just how simple it is to make amazing risotto, you're going to want to put it into your standard rotation. You'll never get bored, either, because risotto is a perfect canvas for all sorts of flavors. You'll find we have plenty of variations to keep you satisfied, from saffron-scented risotto alla milanese to vegan miso risotto and a make-ahead baked risotto casserole.

And if you've got leftovers, there are few dishes as satisfying as risotto al salto—that is, a crispy fried risotto pancake.

Yes. Arborio rice is a starchier rice, and the starch it releases as it is cooked slowly, is what helps to thicken the liquid it cooks in, in order to create a creamy consistency even though the rice will remain al dente. While other varieties of rice can be used, the result will not be the same as a traditional risotto and would be considered more of a rice pilaf.

If you liked this risotto, you may also be interested in some of these other delicious Italian recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

So many risotto recipes I see on the net, just look like stodgy rice or fried rice, just cooked with flavours. They might as well be recipes called arroz, nasi or polo! It’s not risotto if it’s not been made lovingly, but just dumped in a cooker to be cooked.

Making risotto is rather like making love.

If you are in the wham, bam, thank you, ma’am camp, well, not much I can say to that!

So, are we good to go? Be sure to read up on all the principles of risotto making in our Basic Risotto post. But hey, it’s not rocket science, it really is the easiest thing in the world. Almost.

Let’s look at our lemon risotto recipe below.


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