Risotto ai frutti di mare
(Risotto alla marinara, Risotto alla pescatora, Seafood Risotto)
This Italian classic couples rice with various seafood ingredients. Clams, shrimps, lobster meat, squid, and mussels are commonly used, while other ingredients include short-grain rice, butter, garlic, onions, white wine, parsley, and fish or vegetable stock.
Since it is a popular dish throughout the country, it appears in numerous varieties that are occasionally enriched with saffron or tomato-based sauces. Like other types of risotto, this seafood classic is also traditionally enjoyed as a starter and should always be freshly prepared and served warm.
Pairing tips
Passerina
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Oltrepò Pavese Metodo Classico
Oltrepò Pavese Metodo Classico is an Italian appellation for sparkling (spumante) wines that are predominantly made from Pinot Nero (Noir). The ... Read more
Vernaccia di San Gimignano
Vernaccia di San Gimignano is an Italian appellation named after the key grape used in its production (Vernaccia) and its place of origin—a small Tuscan ... Read more
Falanghina
Falanghina is an old Italian white grape variety that is mostly associated and cultivated in Campania. For a very long time, it was not known that the name was ... Read more
Risotto ai frutti di mare Authentic recipe
The following recipe is by Gianni Scappin and is adapted from the Epicurious website (www.epicurious.com).
WHERE TO EAT The best Risotto ai frutti di mare in the world (according to food experts)
