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Risotto · Veneto / Adriatic Coast

Risotto alla Pescatora – Authentic Seafood Risotto

Risotto alla Pescatora is the crown jewel of Italy's Adriatic coastline — a generous, fragrant dish that lets the sea do all the talking. Made with carnaroli rice and a mix of fresh shellfish and squid, it relies on a good homemade seafood broth and the classic Italian technique of slow, patient stirring. No cream, no shortcuts: just honest ingredients coaxed into something extraordinary.

20Prep (min)
30Cook (min)
50Total (min)
4Serves
MediumDifficulty
Risotto alla Pescatora – Authentic Seafood Risotto

Ingredients

  • 320 g (11 oz) Carnaroli rice
  • 300 g (10 oz) mussels, scrubbed and debearded
  • 300 g (10 oz) clams (vongole veraci), purged in salted water
  • 200 g (7 oz) raw shrimp, peeled and deveined (shells reserved)
  • 200 g (7 oz) squid, cleaned and cut into rings
  • 150 ml (⅔ cup) dry white wine
  • 1 litre (4 cups) light fish or seafood broth, kept hot
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic
  • 1 small bunch fresh flat-leaf parsley, finely chopped
  • Salt and black pepper to taste
  • 1 pinch of chilli flakes (optional)

Method

  1. Make a quick seafood broth: simmer the reserved shrimp shells in 1.2 litres of water with a pinch of salt for 15 minutes, then strain and keep hot over low heat.
  2. Steam the mussels and clams separately in a covered pan over high heat with a splash of white wine until they open, about 3–4 minutes. Remove the meat from most shells, leaving some in shell for presentation. Strain and reserve all the cooking liquid, filtering it through a fine sieve to remove any grit. Add this liquid to your hot broth.
  3. In a wide, heavy-bottomed pan, warm 2 tablespoons of olive oil over medium heat. Add the whole garlic cloves and chilli flakes (if using) and let them infuse for 1–2 minutes, then remove the garlic.
  4. Add the squid rings and sauté for 2 minutes over medium-high heat. Add the shrimp and cook for a further 1–2 minutes until just pink. Season lightly, then remove the seafood from the pan and set aside.
  5. In the same pan, add the remaining tablespoon of olive oil and toast the dry rice for 2 minutes, stirring constantly, until the grains turn slightly translucent at the edges.
  6. Pour in the white wine and stir until fully absorbed. Begin adding the hot broth one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process takes about 17–18 minutes total.
  7. Two minutes before the rice is al dente, stir in all the reserved seafood — squid, shrimp, mussels and clams — along with any resting juices. Fold gently to combine and finish cooking.
  8. Remove from heat and stir in half the chopped parsley. Taste and adjust seasoning. Let the risotto rest for 1 minute, then plate immediately, finishing each bowl with a drizzle of raw extra-virgin olive oil and the remaining fresh parsley.

Tips from the kitchen

💡 Purge the clams in cold salted water (30 g salt per litre) for at least 2 hours before cooking to expel all sand — this is non-negotiable for a grit-free risotto.
💡 Never overcook the seafood: add it back to the rice only in the final 2 minutes. Shrimp and squid turn rubbery very quickly, so err on the side of undercooking before you fold them in.
💡 Carnaroli rice is strongly preferred over Arborio for this dish — its higher starch content and firmer grain hold up better against the moisture from the shellfish cooking liquids.

Frequently asked questions

Can I use frozen seafood instead of fresh?

Yes, but quality matters. Use individually quick-frozen (IQF) seafood and thaw it overnight in the fridge. Avoid pre-cooked frozen mixes, which will turn rubbery. If using frozen mussels already shelled, skip the steaming step and add their liquid directly to the broth.

Why is there no butter or Parmesan in this risotto?

Risotto alla Pescatora is finished with extra-virgin olive oil rather than butter, and Parmesan is never used with fish in authentic Italian cooking — the strong cheese overpowers the delicate sea flavours. The creaminess comes entirely from the starchy rice and the rich shellfish broth.

Can I prepare any components in advance?

You can steam and shell the mussels and clams up to a few hours ahead, keeping them refrigerated in their strained liquid. The broth can also be made in advance. However, risotto must always be cooked and served immediately — it does not reheat well and should never be made ahead.