Ingredients

• 2 1/2 cups fish or vegetable stock
• 1/3 cup olive oil
• 3 tablespoons unsalted butter
• 1 small onion, minced (about 1/2 cup)
• 1 1/3 cups Carnaroli or Vialone Nano 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
• 1 tablespoon extra-virgin olive oil
• 1/2 cup freshly grated Parmigiano-Reggiano, optional
• Salt and freshly ground black pepper
• N/A freshly ground black pepper

Browse by ingredient

Instructions

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 salt and pepper, and serve immediately.