The scent of shellfish, the consistency of risotto, and a good glass of white wine served at the right temperature: you’re not on vacation, but the aromas of risotto alla pescatora will make you dream of being at the seaside, completely relaxed. This dish is a mainstay of Mediterranean cuisine and is prepared in many Italian regions in various ways.
Mussels, but also shellfish in the traditional recipe
Risotto alla pescatora is one of those dishes that lends itself to the most daring reinterpretations. Every type of fish goes well with the flavors of this recipe. The only rule is that all the fish must be very fresh. In the original version, in addition to clams and mussels, there are also squid, shrimp and prawns, which balance the flavor of the mussels and clams with their sweetness.
Broth? Fish stock is better
For a really tasty dish, the secret is to cook the rice not in just any broth, but in the stock, or fumet, that you make by boiling all the scraps of the seafood. In addition to the shrimp and prawn shells, if you have scraps from other fish, then add them to the water along with celery, onion and carrot. Boil everything for about an hour, until the liquid has reduced by half. Then filter it and set it aside for when you cook the rice.
The recipe for risotto alla pescatora
Clean 2 pounds of mussels under running water and remove the byssus from them, that dark filament placed between the two valves. Then clean 2 pounds of clams. Put the clean mussels and clams in a large pan with a drizzle of oil and a clove of garlic. Cover them with a lid and cook them until all the shells have opened. At this point remove from heat, take out the shellfish and filter the cooking liquid before adding it to the stock you’ll use to cook the rice. Shell the shrimp and prawns and cook them in boiling water for a few minutes. Use the shells to prepare the stock and then set it aside. Take the squid, clean them, wash them and cut them into strips.
Chop an onion and sauté it slowly over low heat in a little butter. Once it’s golden brown, add the rice and toast it. Add a glass of white wine and cook it off, then add the squid and gradually add the fish stock a little at a time until the rice is cooked. Just before the rice is almost done, taste for salt and then add the mussels, clams, shrimp and prawns to the rice. Sprinkle with chopped parsley and serve with a nice glass of fresh white wine.