A classic of Italian fish cuisine: the fisherman's risotto or seafood risotto. A recipe that combines two of the things I love the most: risotto and fish. The fisherman's risotto is really one of the most traditional recipes ever and the best seafood restaurants continue to prepare and prepare well, in the correct way and following the original recipe. I can't lie to you by telling you that it's a quick and easy recipe to run. To prepare risotto with seafood you have to have patience and above all free time: it's not a hard recipe, Do not worry. Follow my instructions and prepare the perfect fisherman's risotto, to serve also at Christmas after one of my STARTERS TO PREPARE IN ADVANCE, not overly demanding.
First choose fresh fish: don't be drawn to frozen risotto mixes, and if possible even from the ready-made mixes from the fishmonger with squid, prawns and other fish already clean. To prepare risotto with seafood you need squid and shrimp (with the carapace, to make the comics of crustaceans), mussels and clams (with shells, because you're going to need #8217;cooking water). And then cherry tomatoes and parsley, white wine and of course a sumptuous Carnaroli rice. Specific, but only as a precaution, that the recipe I present to you is that of a risotto and then the rice is prepared in the usual way: Toasting, cooking in the broth, addition of seasonings and creaming with extra virgin olive oil.
Often in restaurants, instead, it's fisherman's rice, that is, a boiled rice to which the toppings are later added: the result is a untied dish and unflavoured and the difference is immense, you understand it at the first taste. Seafood risotto is, quite clearly, a plate a little’ Challenging, but I assure you that your efforts will be greatly rewarded: The fisherman's risotto is a perfect choice for the Christmas holidays (as long as you're not too many at the table) and above all a classic for the New Year's Eve dinner. At this point, before you go to read the recipe, I suggest you take a look at all my RECIPES FOR RICE. Have a good day!
320 grams of Carnaroli or Vialone Nano rice
600 grams of clams already purged
600 grams of mussels
500 grams of squid
500 grams of pot or red Small shrimp shrimp
extra virgin olive oil, to taste
5-6 tomatoes Piccadilly, Datterino or Cherry
3 cloves of garlic
fresh parsley, to taste
dry white wine, to taste
a stalk of celery
a small piece of carrot
a piece of onion
salt and pepper, to taste
Before you can enjoy your seafood risotto, you have to make all the necessary preparations, or open the mussels and clams, clean the fish, making comics shrimp. Let's start with order.
Wash the clams well under running water. Place in a large saucepan a few stem of parsley and a clove of garlic, brown until the garlic is browned and add the clams. Cover and cook over high heat for a few minutes, until the clams are open. Turn off the heat immediately and remove the clams from the pan. Strain the clam water and put it in a bowl. Cover the clams and the bowl with plastic wrap and let cool. When the clams are cold, remove them from the shells. I like to leave a few clam in the shell because I love it when the rice slips inside.
Clean the mussels eliminating the fine (the outer beard, which is pulled away by force) and wiping the shells with a knife to clean them from impurities. As with clams, place in a large saucepan a few stem of parsley and a clove of garlic, brown until the garlic is browned and add the mussels. Cover and cook over high heat for a few minutes, until the mussels have opened. Remove from heat, set aside the mussels, strain the cooking water and put it in a bowl. Cover the mussels and the bowl with plastic wrap and let cool. When the mussels are cold, remove them from the shells.
Clean the squid by removing the bag of entrails, the transparent cartilage attached to the mantle and the beak. Wash squid carefully under running water. Chopping molluscs, both the tails of both the squid body. Brown a clove of garlic in extra virgin olive oil, join squid and saute over high heat for a minute. Add a pinch of salt and a little white wine and, when the wine will be blurred, remove the squid from the fire: remember that squid have to cook or very short or very long, otherwise they will be tough and chewy. Set aside the squid, covered with cling film.
The GAMBERI and the FUMETTO
Clean the shrimp heads and putting aside the shells. Blanch the prawns for a few seconds over high heat in the same pan in which you cooked the squid. Remove shrimp, put them in a bowl and cover with plastic wrap. In the same pan in which you cooked the squid and shrimp, add an extra virgin olive oil: brown in oil a piece of carrot, celery and onion. Then add the heads and the shells of shrimp and toast them over high heat, crushing the heads with a forks up to do escape the liquid. Blend with a drop of white wine and add 2 glasses of hot water. Cook over low heat cartoon for 20 minutes or until the liquid is not reduced by a third.
At this point, all the ingredients to prepare your risotto is ready. Finely chop a little parsley, peel the cherry tomatoes and cut them into small pieces eliminating the seeds and vegetation water. Finely chop the onion. Put the clam water in a pot, that of mussels and comics and add water until you get to about 1,A total of 2 liters of liquid, needed to bring the rice to cook. Put in a low, wide pot, suitable for risotto, a drizzle of extra virgin olive oil. Add the chopped onion and a hot fish soup spoon: Cook the onion over low heat until it is soft (it will take about 10 minutes). Remove the onions from the pan (otherwise it will burn) and toast the rice for a few minutes over low heat, mixing it occasionally.
Add onion, deglaze with white wine and, when the alcohol has evaporated, add tomato fillets. Mix and start cooking the risotto by gradually combining the fish stock. About halfway through cooking, taste and season the risotto with salt (all the fish and the broth already have their own flavor, so taste often to avoid oversalting your fisherman's risotto), then add the squid. Bring the rice to cook (should have absorbed all the fish broth you had prepared) so that it stays al dente but releases enough starch to be creamy. Add mussels, clams with and without shell, shrimp and chopped parsley. Mix and stir the risotto with a drizzle of extra virgin olive oil. Complete with plenty of freshly ground black pepper. Serve the risotto immediately. And Bon Appetit.
MATCHING: Franciacorta Saten, Vintage 2013, millesimato, of the company La Rotonda. A sparkling wine that is aged for 36 months on the lees, obtained 85% from Chardonnay grapes. Elegant, with lightly toasted and smoked notes, balanced taste, slightly tangy, with a delicate bubble and a good persistence. A product that is very close to the sensations that give some excellent Champagne.