Seafood risotto

Seafood risotto

Risotto ai frutti di mare

The Amalfi Coast
4 as a main course or 6 as a starter
Helen Cathcart

In the shady garden restaurant of Il Giardiniello in Minori, Giancarlo and I tucked into this triumphant seafood risotto. The flavour is all in the stock and the freshness of the shellfish. Try to buy prawns that are uncooked and whole. You can then make the stock from the heads and shells.


Quantity Ingredient
1kg mixed seafood such as prawns, mussels, clams, squid, or cuttlefish
1.2 litres Shellfish stock
2 tablespoons extra-virgin olive oil
25g butter
1 white onion, finely chopped
1 garlic clove, lightly crushed
salt and freshly ground black pepper
1 tablespoon chopped parsley
300g vialone nano or carnaroli rice
100ml white wine


  1. Clean and prepare the shellfish and cut any squid and cuttlefish into bite-size strips. Warm the stock on a low heat. Heat the oil and half the butter in a pan and soft‘en the onion and garlic. Season and stir in the parsley and cuttlefish (leave the shellfish until later).
  2. Add the rice and stir through to coat the grains in oil. When the rice starts to sizzle, pour in the wine and stir constantly for about 4 minutes over a medium to high heat until it has reduced, then pour in a couple of ladlefuls of hot stock. Keep stirring and add more stock only when the rice has absorbed the liquor and you can see the bottom of the pan.
  3. A‘fter 15 minutes, stir in the shellfish. Continue stirring and adding more stock until the rice grains turn from white to translucent. Taste the risotto and add more seasoning if necessary; the rice should be al dente.
  4. Remove from the heat, leaving the risotto a little on the watery side as it will continue to absorb the liquor. Don’t worry if you haven’t used all the stock, and if you run out simply use hot water. Stir in the remaining butter and ladle the risotto into warmed bowls.
The AmalfiCoast
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