The scent of shellfish, the consistency of risotto, and a good glass of white wine served at the right temperature: you’re not on vacation, but the aromas of risotto alla pescatore will make you dream of being at the seaside, completely relaxed. This dish is a mainstay of Mediterranean cuisine and is prepared in many Italian regions in various ways.
Risotto alla Pescatore
By Vincenzo Marrone of Italian Pizzeria III
SERVES 4 TO 5
3 oz. olive oil
3 cloves of garlic, chopped
8 jumbo shrimp, peeled and cleaned, finely chopped
20 clams, in shell
20 mussels, in shell
1 full calamari, chopped
3 oz. white wine
2 Tbsp. salt
1 Tbsp. black pepper, to taste
1 tsp. dried crushed red pepper
40 cherry tomatoes, cut in half
1 cup risotto
Chopped parsley, to taste
In a medium or large saucepan over medium heat, saute the garlic in olive oil until slightly brown. Add shrimp, clams, mussels and calamari and cook for 2 to 3 minutes, or until the seafood gets a nice color. Add the wine and cook until reduced. Add salt, pepper, crushed red pepper and cherry tomatoes. Let it all cook together. When tomatoes soften and start to break, add 3 cups of water and cook on high. When the water boils, add risotto. Stir continuously for 10 to 15 minutes, until all is cooked, and water is absorbed. Garnish with fresh parsley and serve.
