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Shifa Score

1463

Risotto alla Pescatora

Seafood rice dish with rich flavors.
360

Calories

(kcal)
65

Glycemic

Index
14

Protein

(gms)
2

Fiber

(gms)

Classification

ENTREE

(620)

NON-VEG

(528)

ITALIAN

(112)

2.5k
1m
5.1k
1.9k

Description

Risotto alla Pescatora is an Italian seafood rice dish. It features creamy risotto cooked with a mix of seafood such as clams, mussels, shrimp, and squid. Flavored with garlic, white wine, and parsley, it's a savory and aromatic dish, often enjoyed as a main course.

Recipe

Ingredients:

Rice

300

Grams

Olive oil

2

Tablespoons

Onion

1

Medium

Garlic

2

Cloves

White wine

100

Milliliters

Fish stock

1

Liter

Shrimp

200

Grams

Squid

200

Grams

Mussels

300

Grams

Clams

300

Grams

Tomato

2

Large

Parsley

30

Grams

Butter

30

Grams

Salt

0

To tase

Pepper

0

To tase

Preparation steps:

1. Clean and prepare seafood (mussels, clams, shrimp, squid).
2. Set seafood aside in separate bowls.
3. Heat olive oil in a large pan over medium heat.
4. Saute minced garlic until fragrant.
5. Add cleaned mussels and clams to the pan.
6. Pour in white wine and cover the pan.
7. Cook until shells open, then remove seafood and set aside.
8. Strain and reserve the cooking liquid.
9. Heat more olive oil in a large pot.
10. Add chopped onions and saute until translucent.
11. Stir in Arborio rice and toast for 2-3 minutes.
12. Add reserved cooking liquid from seafood.
13. Gradually add hot fish or vegetable stock, stirring frequently.
14. Add squid rings and cook until tender.
15. Stir in peeled shrimp and cook until pink.
16. Return mussels and clams to the pot.
17. Add chopped parsley and season with salt and pepper.
18. Stir in a knob of butter for creaminess.
19. Cook until rice is al dente and creamy.
20. Serve hot, garnished with fresh parsley.
Risotto alla Pescatora

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