# Seafood Risotto

Recipe by [Matteo Brandt](https://fridge.menu/en/u/matteobrandt)

A creamy seafood risotto with squid, prawns, mussels and clams in a fragrant seafood stock.

Servings: 2 · Cook 60 min · Fish

Contains: milk, fish and seafood

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Seafood Risotto](https://image.fridge.menu/adaptations/1gjry4qd/45a27c7a9abc8de26a289c77b1fbc7bff3329393f8c0053954d617d476941ed6.jpg)

## Ingredients

- 180 g [Carnaroli risotto rice](https://fridge.menu/en/i/risotto-rice)
- 1 pcs [Onion](https://fridge.menu/en/i/onion)
- 1 pcs [Carrot](https://fridge.menu/en/i/carrot)
- 1 pcs [Celery stick](https://fridge.menu/en/i/celery)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste
- 50 g [Squid](https://fridge.menu/en/i/squid)
- 50 g [Prawns](https://fridge.menu/en/i/shrimp)
- 50 g [Mussels](https://fridge.menu/en/i/mussels)
- 50 g [Clams](https://fridge.menu/en/i/clams)
- 125 ml [White wine](https://fridge.menu/en/i/white-wine)
- 1 pcs [Tomato](https://fridge.menu/en/i/tomato)
- [Parsley](https://fridge.menu/en/i/parsley) — to taste, chopped
- 20 g [Butter](https://fridge.menu/en/i/butter)
- 2 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- 1 clove [Garlic](https://fridge.menu/en/i/garlic)

## Steps

1. Rinse the mussels and remove the beards, put them in a pot over medium heat so they open and release their liquid. Discard any that don't open, and remove the shells from the open ones.
2. Boil the prawns, clams and chopped squid for 5 minutes, then drain. Peel the prawns and put the shells into a pot with half the carrot, half the onion, the celery stick and the mussel liquid. (5 min)
3. Add water and bring to the boil to make a fragrant seafood stock.
4. Cut the tomato into pieces and pass it through a sieve. Peel the garlic and cut it into thin slices, finely chop the remaining carrot and onion.
5. Heat the olive oil in a wide pan, add the garlic and chopped vegetables, and sauté until lightly golden.
6. Add the rice and sauté briefly, then pour in 125 ml of white wine, and add salt and black pepper to taste.
7. After a few minutes add a little stock and cook for 5 minutes, until the rice has fully absorbed the liquid. (5 min)
8. Gradually add the rest of the stock, stirring occasionally with a wooden spoon, until the rice is half cooked.
9. Add the sieved fresh tomato and the seafood, adding more stock if needed, and cook the risotto until done, about 20-30 minutes. (25 min)
10. Add 20 g of butter and mix the risotto well so it becomes creamy, then add the chopped parsley and cook for 2 more minutes on low heat. (2 min)
11. Serve the risotto immediately, with a glass of white wine if you like.

Published 2026-10-08

https://fridge.menu/en/r/seafood-risotto-1gjry4qd

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