Dish

Risotto ai frutti di mare

Seafood Risotto

Risotto ai frutti di mare is made with Arborio rice, which is cooked slowly with white wine, onions, garlic, and seafood broth. The seafood used in this dish can vary, but typically includes shrimp, mussels, clams, and squid. Once the rice is cooked, the seafood is added and the dish is finished with butter, Parmesan cheese, and fresh herbs. The result is a creamy, flavorful dish that is perfect for a special occasion or a romantic dinner.

European cuisine› Mediterranean cuisine› Italian cuisine

Rice Dish

Origins and history

Risotto ai frutti di mare originated in Italy, specifically in the coastal regions where seafood is abundant. It has been a popular dish in Italian cuisine for centuries and is often served at special occasions and celebrations.

Dietary considerations

This dish is not suitable for those with shellfish allergies or lactose intolerance. It is also high in calories and fat, so it should be enjoyed in moderation.

Variations

Variations of this dish can include different types of seafood, such as lobster or scallops. Some recipes also call for the addition of saffron, which gives the dish a unique flavor and color.

Presentation and garnishing

This dish should be served in a shallow bowl, with the seafood and rice arranged attractively. A sprinkle of fresh herbs or a drizzle of olive oil can be used to garnish the dish.

Tips & Tricks

To ensure that the rice is cooked properly, it is important to stir it constantly and add the broth slowly. The seafood should be added at the end of the cooking process to prevent overcooking. Fresh herbs and Parmesan cheese should be added just before serving to enhance the flavor of the dish.

Side-dishes

This dish can be served with a side salad or roasted vegetables. Garlic bread or crusty Italian bread is also a great accompaniment.

Drink pairings

A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs well with this dish. A light beer, such as a pilsner or lager, can also be a good choice.