Risotto alla pescatora 

An elaborate dish, which contains all the flavor of the sea is fisherman’s risotto. A recipe that might take a little time, but is definitely worth it! The aroma of the shellfish, the consistency of the risotto, a good glass of white wine served at the right temperature and you're there * not on holiday, but dreaming of a sea-front dinner in full relaxation mode. Thanks to my recipe for risotto alla pescatora. This dish, which is a must of Mediterranean cuisine, is prepared in many Italian regions in several different ways.

Risotto alla pescatora is one of those dishes that lends itself to the most daring of reinterpretations. Each fish is well matched to the flavors of this recipe, where it is essential that the raw ingredients are very fresh. In the original version, in addition to clams and mussels, calamari and prawns appear, which with their sweetness, balance the flavor of the shellfish. For a really tasty dish, the secret is cooking the rice in a homemade fish stock made from boiling the leftover fish scraps for the sauce. In addition to the shrimp and prawn shells, if you have scraps of other fish, add them to the water with celery, onion, and carrot. Boil everything for about an hour or until the liquid has reduced by half. Then filter everything and set aside to cook the rice in. If you are looking for a fish first course that inebriates your senses and brings to the table the true taste of the sea, today's recipe is just right for you: risotto alla pescatora.

Making risotto alla pescatora

Start by cleaning 2 lbs (around 1 kg) of clams and 2 lbs (around 1 kg) of mussels under running water. Remove the dark filaments between the two shells of the mussels and clean the clams. Transfer the cleaned mussels and clams in a large saucepan with a drizzle of oil and a clove of garlic. Cover with a lid and cook until the shells have opened. At this point, turn off the heat and remove the shells. Filter the cooking liquid that you will need to add to the fish stock to make the risotto. Shell the shrimp and prawns and boil in water for a few minutes. With the shells, prepare the broth and set aside. Clean the squid and cut into strips. In another pan, fry a sliced onion over low heat in a little butter: Once golden-brown, add the rice and toast it. Add a cup of white wine, the calamari strips, and broth and cook until the rice is ready. Just before turning off the heat, add salt, mussels, clams, prawns, and shrimp to the rice. Sprinkle with chopped parsley and serve with a good glass of fresh white wine.