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Risotto alla pescatora

Risotto alla pescatora


  • 2 1/2 cups fish or vegetable stock
  • 1/3 1923 extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 1 small onion, minced (about 1/2 cup)
  • 1 1/3 cups Carnaroli Rice
  • 1/2 cup dry white wine
  • 8 small clams, such as Manila
  • 8 mussels, scrubbed and debearded
  • 4 ounces squid, cleaned and cut into thin rings
  • 4 medium sea scallops
  • 1/2 cup peeled, crushed, and seeded plum tomatoes
  • 1/2 cup loosely packed chopped fresh flat-leaf parsley
  • 1/2 teaspoon chopped garlic
  • 1 tablespoon brandy
  • Salt and freshly ground black pepper
  • N/A freshly ground black pepper




  1. In a small saucepan, warm the fish or vegetable stock. Keep warm.
  2. In a large saucepan over moderately low heat, warm the olive oil. Add 1 tablespoon of the butter and the onion, and sauté, stirring occasionally, until tender (there should be no color), about 5 minutes. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.
  3. Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally until the rice has absorbed some of the liquid, about 8 minutes.
  4. Add the clams, mussels, squid, scallops, and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed.
  5. Remove the risotto from the heat and add the parsley, garlic, brandy, olive oil, Parmigiano-Reggiano, if using, and the remaining 2 tablespoons butter. Stir well to release the starches and make the risotto creamy. Season to taste with.

Finish with bottarga and Sogno di Liguria and serve immediately.


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