Venetian Seafood Risotto (Risotto ai Frutti di Mare alla Veneziana)

(A rich and creamy risotto infused with the flavors of the sea, featuring fresh seafood, aromatic white wine, and a delicate saffron-enhanced broth.)

Ingredients

For the Seafood Stock (Brodo di Pesce):

1 lb shrimp shells, fish bones, or mixed seafood scraps
6 cups water
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, crushed
1 sprig fresh thyme
½ tsp black peppercorns
1 small bay leaf
½ cup dry white wine

For the Risotto:

2 tbsp olive oil
1 tbsp butter
1 small shallot, finely chopped
2 cloves garlic, minced
1 ½ cups Arborio or Carnaroli rice
½ cup dry white wine
1 small pinch saffron threads (optional, for extra depth)
½ lb shrimp, peeled and deveined
½ lb mussels, scrubbed and debearded
½ lb clams, scrubbed
½ lb calamari, sliced into rings
Salt and freshly ground black pepper, to taste
2 tbsp fresh parsley, chopped
1 tbsp lemon zest
Lemon wedges, for serving

Instructions

1. Prepare the Seafood Stock:

In a large pot, heat olive oil over medium heat. Add shrimp shells, fish bones, or seafood scraps and cook for 5 minutes, stirring occasionally.
Add onion, carrot, celery, garlic, thyme, peppercorns, bay leaf, and white wine.
Pour in 6 cups of water and bring to a gentle simmer. Let it cook for 30-40 minutes, skimming any foam from the surface.
Strain the stock through a fine sieve and keep warm on low heat.

2. Cook the Risotto:

In a large, heavy-bottomed pan, heat olive oil and butter over medium heat.
Add shallot and garlic, sautéing until fragrant and translucent (about 2 minutes).
Stir in the rice, coating it in the oil and butter, and toast for 2 minutes until slightly translucent at the edges.
Pour in the white wine and cook until fully absorbed.

3. Gradually Add the Stock:

Reduce the heat to medium-low and begin adding the warm seafood stock, one ladle at a time. Stir constantly, allowing the rice to absorb the liquid before adding more.
After about 10 minutes, dissolve the saffron in a small ladle of stock and add it to the risotto for a golden hue.

4. Cook the Seafood:

After about 15 minutes, when the rice is nearly al dente, add the shrimp, mussels, clams, and calamari directly into the risotto.
Continue stirring and adding stock until the seafood is cooked through and the mussels/clams have opened (discard any that remain closed).

5. Final Touches & Serving:

Season with salt and pepper to taste.
Stir in fresh parsley and lemon zest for a bright finish.
Remove from heat and let rest for 2 minutes before serving.
Garnish with additional parsley and serve with lemon wedges on the side.

Why This Version Stands Out?

✅ Authentic Venetian flavors using a rich homemade seafood broth.
✅ Perfectly cooked seafood, tender yet flavorful.
✅ Saffron infusion (optional) adds depth and an elegant golden hue.
✅ Bright lemon zest and fresh parsley balance the richness.

Would you like to pair this with a Venetian white wine like Soave or Pinot Grigio? 😊🍷