Risotto alla pescatora - Italian recipes by GialloZafferano
A refined first course, this classic contains all the flavors of the sea: squid, clams, shrimp, and mullets create a rich dish!
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- Risotto alla pescatora
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Cooking tools:
- Pot
- Saucepan
- Skillet
- Wooden spoon
- Ladle
- Chef's knife
- Cutting board
- Colander
- Fine-mesh sieve
- Kitchen scale
- Measuring cup
- Measuring spoon
- Stove
- Mixing bowl
- Ice cube tray
- Kitchen shears
- Paper towel
- Plate
- Serving bowl
- Oven
Ingredients
- Carnaroli rice 2 cups
- Shallot 1
- White wine to taste
- Red mullet (pre-gutted) 7 oz
- Clams 2.2 lbs
- Calamari (squid) (already cleaned, just the tail) 18 oz
- Shrimps 9 oz
- Extra virgin olive oil to taste
- Garlic 1 clove
- Water ice cold 8 ½ cups
- Shallot ⅓ cup
- Fennel 7 oz
- Black peppercorn whole 3
- Basil 2 leaves
- Garlic 2 cloves
- Extra virgin olive oil ½ cup
- Fresh chili pepper 1 tsp
- Basil 5 leaves
- White pepper 1 pinch
- Datterino tomatoes 9 oz
- Sugar 1 pinch
- Fine salt 1 pinch
- Water 3 ½ tbsp
- Parsley (leaves only) 2 oz
- Extra virgin olive oil delicate ½ cup
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