Seafood Risotto Recipe (Frutti di Mare)
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The best Italian Seafood Risotto Frutti di Mare recipe; made with shrimp, mussels, baby clams, crab, a good white wine, lots of garlic, tomatoes and an exquisite saffron seafood stock. Originally from Lombardy the northern side of Italy, this Italian classic risotto has become a popular dish all around the world.
Easy to make, healthy and naturally gluten free, this otherwise known as Risotto alla Pescatora is what an authentic Italian risotto is all about.
Though you could make risotto with brown rice I like to stick to the classic varieties of Carnaroli and arborio rice here to achieve all that comforting classic creaminess.
Risotto is an Italian first course “primo” of rice (not pasta) cooked in some type of broth with butter or olive oil and onion. The technique requires a little bit of stirring to help release the starches from the rice grains to obtain a smooth and creamy dish.
Remember to taste as you go, the rice is cooked when al dente or “to the tooth” meaning with a little bite to it, not mushy.
Recipe Tips + FAQ
- Can’t find any mussels? Work with whatever seafood frutti di mare are in season. Double up on the clams or shrimp, maybe add some squid tentacles or a few baby scallops at the last minute.
- Make it without wine – simply replace it with some stock and bump up the lemon for extra zest!
- Wine pairing – this is a dish best served with a glass of chilled dry white wine, like a Pinot Grigio, Soave or Verdicchio!
- Serving suggestions: Italian crusty bread, focaccia, bruschetta & garlic knots.
- Storage + Reheating – any leftover risotto can be stored in lidded glass containers and refrigerated for a couple of days (freezing is not recommended). Reheat on the stove top covered with a lid on medium low heat stirring often until heated through. Add a splash of veggie stock for a creamy texture.
- Note: I included the recipe for my homemade seafood stock below, but feel free to use a store bought vegetable stock and infuse it with some saffron when pressed for time. No cheese or cream is allowed in this seafood risotto.
Seafood Risotto Recipe (Frutti di Mare Risotto)
- 1 1/2 c Arborio or Carnaroli rice
- 8 tbs extra virgin olive oil
- 4 tbs butter
- 1 small onion or leek -finely diced
- 1 1/2 cups dry white wine
- 1 1/2 cups cherry tomatoes -quartered
- 5 cloves garlic -grated
- 3/4 lb wild shrimp - cleaned and shells reserved for stock
- 1/2 lb littleneck clams or baby clams -scrubbed clean
- 1/2 lb mussels -cleaned and beards removed
- meat from 1 cooked crab leg
- 5 tbs flat leaf Italian parsley -minced
- 1 tsp saffron threads
- 1 lemon
- 1 pinch sea salt + more to taste
- 2 qt purified water
- Shells from 3/4 pounds of shrimp
- The shell from the crab leg - optional
- 1 carrot -cut into chunks
- 1 celery stalk – cut into chunks
- 8 sprigs parsley
- 2 leaves bay
- 1/4 small onion
- 10 peppercorns
- 1/2 tsp sea salt + more to taste
- 1 pinch red pepper flakes
- Start making the homemade seafood stock by combining all the stock ingredients in a large pot. Bring to a gentle simmer on low flame and cook for 1 hour. Remove the stock from the flame and strain through a fine mesh strainer. Stir in the saffron and allow to steep.
Make the Risotto:
- In a heavy bottom sauce pan heat up 3 tablespoons of butter and 1 tablespoon of extra virgin olive oil. Add the minced onion or leek with a pinch of sea salt and sweat it on low heat for about 10 minutes until translucent.
- Stir in your risotto rice and allow it to toast for a few minutes until no longer opaque.
- Add the wine to the pan and stir until almost all is absorbed, but DO NOT let the rice dry out completely.
- Continue by adding the saffron infused stock a ladle at the time, waiting for the rice to absorb it before adding more. Make sure to maintain a constant ripple and NEVER ALLOW the RICE to DRY OUT.
- Continue cooking for about 20 minutes or until the rice grains are tender but have a little bite, Al Dente. Remove from the heat while it has the consistency of thick cream and stir in 1 tablespoon of butter for a silky finish .
- About 10 minutes before your risotto is done start cooking the seafood.
- Heat up a stainless steel skillet with 3 tablespoons of extra virgin olive oil over medium low flame.
- Pat dry the shrimp with paper towels and drizzle it with a lug of extra virgin olive oil. Season with a pinch of sea salt, red pepper flakes and black pepper. Mix together with the grated garlic then add it to the hot skillet.Toss it around a couple of times and only cook it for a minute or two until it curls up and turns pink. Transfer to a bowl and drizzle with a little freshly squeezed lemon juice.
- Add the tomatoes to the pan you cooked the shrimp in together with a pinch of sea salt. Hit it with the 1/4 cup of the white wine.
- Using a silicone spatula make sure to scrape up all the bits from the bottom of the pan. Cook for a couple of minutes until the tomatoes burst and start releasing their juices to form a nice sauce with the wine.
- Add the cooked shrimp with the juices back to the pan together with the crab meat and 3 tbs of the minced parsley. Gently toss to coat and drizzle with a little more lemon juice and olive oil. Adjust seasoning to taste and set aside.
- In a different skillet heat up the remaining 2 tbs of extra virgin olive oil over medium flame and add your clams and mussels. Hit it with a splash of stock or wine and cover with a lid. Cook until they open, about 3-5 minutes and discard all the unopened ones.
- Divide your risotto between 4 plates and top each with 5 shrimps, 4 clams, 3 mussels and 2 pieces of the crab meat.
- Drizzle the entire plate with a spoon full of the tomato and wine sauce from the shrimp and crab.
- Serve the seafood risotto with a drizzle of extra virgin olive oil over the top and some chopped parsley.
- No mussels? No worries, double up on the clams or shrimp, maybe add some squid tentacles or a few baby scallops at the last minute.
- Make it without wine - simply replace it with some stock and bump up the lemon for extra zest!
- Wine pairing - this is a dish best served with a glass of chilled dry white wine, like a Pinot Grigio, Soave or Verdicchio!
- Storage + Reheating - any leftover risotto can be stored in lidded glass containers and refrigerated for a couple of days (freezing is not recommended). Reheat on the stove top covered with a lid on medium low heat stirring often until heated through. Add a splash of veggie stock for a creamy texture.
- You may also drizzle the risotto with a little bit of the juices from the clams and mussels if you prefer.
Absolutamente deliciosa! La hice para el cumple de mi novio y quedé como una princesa.
Gracias por la receta
Hi! Making this for my moms birthday this weekend. I’m not using crab legs, so for the broth could I use the shell of the lobster instead? Or should I only use the shrimp shells?
As an American transport living in Northern Italy, I’m exposed to some of the most amazing foods – seafood risotto being one of them. This recipe is outstanding! I made it tonight, paired with some Friulano wine and we were in heaven! Thank you for such thorough and easy to follow instructions.
I am so happy you loved this recipe, sounds like you had the loveliest time! Thanks for taking the time and reporting back too ~ Florentina Xo’s
This risotto is out of this world. Takes a little while to make if you want everything from scratch but worth all the extra effort. I’ve never had risotto this good. recipe bookmarked!
Looks awesome! Great flavors ! Pinned!
Thank you Mira! You are the best ! xo’s
Thank you so much Mira!
This looks incredible, very edible and certainly unforgettable..
such a beauty of flavor color and as soon as i trust the Gulf waters again Bentoland is gonna enjoy-ciao
Okay, this could top my favorite dish list. Risotto AND seafood. Yes please. I made a vegetarian risotto the other day with asparagus and peas. Thank goodness I had my boyfriend to do all the stirring, ha! Sharing the love.
Lucky you! Your own personal stirrer lol
This recipe looks fantabulous and I LUV saffron, so I am very anxious to make this Shellfish Risotto in the coming week!
Thanks for such awesome blog, Florentina 😉
Hi Dina, how have you been ? I missed you here !
I’ve had cravings for risotto recently. This seems like a simple, one pot dish that my whole family would love (my girls are fierce mussels fans:)
Creamy risotto is such a comfort food and so much fun to make with your girls. Everyone can take turns stirring , such a precious time. Enjoy Lana!
Looks amazing!!! Does risotto travel well in a Fedex box?!?
Haha, I don’t think so. You have to be here waiting with a plate in your hands when I remove it from the stove and spoon the creaminess on your plate then top it with the sea jewels and drizzle it with all the juices. Or just start cooking 😉
Already prepared risotto…. no. BUT making Risotto is easy, especially when you follow Florentina’s wonderful recipes. You can also get the “Ultimate Risotto Rice”, Acquerello, which Florentina mentions from http://www.Gourmet-Delights.com/store/italy.html With FREE shipping it is a no brainer. Give it a try!
This sounds yummy! Oh my goodness.
This looks absolutely gorgeous. I really must try it. Thanks for sharing.
My pleasure, and yes you must, it is a very special dish to share with someone special. Enjoy!
That was so incredibly tasty! I really enjoyed all the different seafood flavors mixed in with the saffron and herbs paired up with the creamy texture of the rice – thank you for giving me the honor and pleasure of trying this recipe with you!
Thank you for the company, i had such a lovely day and time !
This looks absolutely wonderful- thanks for sharing. Can’t wait to try out the recipe!
Thank you Miri, remember to share it with someone special, enjoy the life !
I made this yesterday for my family…it was a big hit!!!! The seafood stock really made the risotto delicious. The instructions in the recipe were easy to follow.