Risotto alla Pescatora
Risotto alla Pescatora is a delicious dish of the Italian tradition. Its origins are unknown but like any traditional dish, there are many variations that exist. There are those who prepare it in white as a simple seafood risotto, those who add tomato; But the thing that unites all the variants is that for a perfect success of this first course of fish is that the raw materials are fresh and of excellent quality, only in this way you can savor the true essence of the sea. The preparation is not difficult, just a bit complex since it involves several cooking steps; I assure you to explain step by step all the steps to make it as simple as possible. So if you want to prepare a Risotto alla Pescatora thick and creamy but above all tasty as in the restaurant, arm yourself with patience and organization. Let's go and prepare it together.
Ingredients
500 gr Clams 500 gr Mussels1 clove Garlic400 gr Squid and Cuttlefish500 gr Shrimp and Scampi 400 gr Rice for risotto4-5 cherry tomatoesExtra virgin olive oil to taste1 Shallot1/2 glass White wine1 bunch Parsley
How to Make Risotto alla Pescatora
For the preparation of Risotto alla Pescatora first devote yourself to cleaning the seasoning, the crustaceans, mussels and the rest. Then purge the clams in a bowl covered with water and a tablespoon of salt and set aside. Proceed with the crustaceans remove heads and tails and keep them aside for the comic, remove the black filament on the back and keep the pulps aside covered with food film (you can leave them whole or cut into several parts). Clean the mussels by carefully scraping the outside and pull away the byssus or that kind of herb that comes out of the shell, place in a bowl and keep aside. Carefully clean cuttlefish and squid by removing entrails, central bones and eyes, rinse under running water then reduce to strips that are not too small. Now with the remains of crustaceans prepare the Cartoon of Crustaceans which will then be the liquid in which the rice will be cooked. With the doses listed above. When the clams have purged all the sand, add them together with the mussels in a large pot with 1 drizzle of oil, the clove of garlic deprived of the shirt and the whole parsley. Put crustaceans on moderate heat and cook for about 2 minutes, just the time it will take for the shells to open. Discard mussels and clams that have not hatched (a sign that they are dead) take the fruits from the shells and collect in a bowl, keep aside.Add the liquid obtained to the Crustacean Cartoon that will now be ready, mix and filter everything with a very narrow mesh strainer, taking care to crush the heads of the crustaceans well. If needed, you can filter the comic once again. Keep warm on a low flame as it will serve hot. At this point all the bases are ready, now we just have to prepare the risotto. In a non-stick pan add a little oil and the finely chopped shallot, let it brown for a few minutes then add the rice and toast for a few minutes. Add the white wine, stir and let the alcoholic part fade over high heat while continuing to stir, meanwhile bring the Shellfish to a boil. When the alcohol has evaporated, add a couple of ladles of cartoon to the rice and add the squid and cuttlefish, stir and when the pot boils lower the heat and cook over low heat. Within a few minutes the broth will be absorbed, then add 2 more ladles, stir and cook. Add another 2 ladles of cartoon and add the bodies of the crustaceans. Continue cooking in this way, sweet and delicate adding the broth when it dries and stir occasionally. When the Risotto is about 2 minutes from being ready, check the flavor, add the mussels and clams, a ladle of broth and chopped parsley, mix mixing everything. Here is ready your Risotto alla Pescatora creamy and tasty as at the Restaurant.
AdviceThe Risotto alla Pescatora should be served at the moment and eaten hot, it is not recommended to be preserved.
Risotto alla Pescatora is a delicious dish of the Italian tradition. Its origins are unknown but like any traditional dish, there are many variations that exist. There are those who prepare it in white as a simple seafood risotto, those who add tomato; But the thing that unites all the variants is that for a perfect success of this first course of fish is that the raw materials are fresh and of excellent quality, only in this way you can savor the true essence of the sea. The preparation is not difficult, just a bit complex since it involves several cooking steps; I assure you to explain step by step all the steps to make it as simple as possible. So if you want to prepare a Risotto alla Pescatora thick and creamy but above all tasty as in the restaurant, arm yourself with patience and organization. Let's go and prepare it together.
Ingredients
500 gr Clams
500 gr Mussels
1 clove Garlic
400 gr Squid and Cuttlefish
500 gr Shrimp and Scampi
400 gr Rice for risotto
4-5 cherry tomatoes
Extra virgin olive oil to taste
1 Shallot
1/2 glass White wine
1 bunch Parsley
How to Make Risotto alla Pescatora
For the preparation of Risotto alla Pescatora first devote yourself to cleaning the seasoning, the crustaceans, mussels and the rest. Then purge the clams in a bowl covered with water and a tablespoon of salt and set aside. Proceed with the crustaceans remove heads and tails and keep them aside for the comic, remove the black filament on the back and keep the pulps aside covered with food film (you can leave them whole or cut into several parts). Clean the mussels by carefully scraping the outside and pull away the byssus or that kind of herb that comes out of the shell, place in a bowl and keep aside. Carefully clean cuttlefish and squid by removing entrails, central bones and eyes, rinse under running water then reduce to strips that are not too small. Now with the remains of crustaceans prepare the Cartoon of Crustaceans which will then be the liquid in which the rice will be cooked. With the doses listed above. When the clams have purged all the sand, add them together with the mussels in a large pot with 1 drizzle of oil, the clove of garlic deprived of the shirt and the whole parsley. Put crustaceans on moderate heat and cook for about 2 minutes, just the time it will take for the shells to open. Discard mussels and clams that have not hatched (a sign that they are dead) take the fruits from the shells and collect in a bowl, keep aside.
Add the liquid obtained to the Crustacean Cartoon that will now be ready, mix and filter everything with a very narrow mesh strainer, taking care to crush the heads of the crustaceans well. If needed, you can filter the comic once again. Keep warm on a low flame as it will serve hot. At this point all the bases are ready, now we just have to prepare the risotto. In a non-stick pan add a little oil and the finely chopped shallot, let it brown for a few minutes then add the rice and toast for a few minutes. Add the white wine, stir and let the alcoholic part fade over high heat while continuing to stir, meanwhile bring the Shellfish to a boil. When the alcohol has evaporated, add a couple of ladles of cartoon to the rice and add the squid and cuttlefish, stir and when the pot boils lower the heat and cook over low heat. Within a few minutes the broth will be absorbed, then add 2 more ladles, stir and cook. Add another 2 ladles of cartoon and add the bodies of the crustaceans. Continue cooking in this way, sweet and delicate adding the broth when it dries and stir occasionally. When the Risotto is about 2 minutes from being ready, check the flavor, add the mussels and clams, a ladle of broth and chopped parsley, mix mixing everything. Here is ready your Risotto alla Pescatora creamy and tasty as at the Restaurant.
Advice
The Risotto alla Pescatora should be served at the moment and eaten hot, it is not recommended to be preserved.
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