Creamy Seafood Risotto Recipe (Frutti di Mare)

Indulge in the tantalizing flavours of the Mediterranean with our exquisite Risotto Frutti di Mare recipe.

Bursting with the bounty of the sea, this classic Italian dish combines creamy Arborio rice with a delightful assortment of fresh seafood.

Creamy Seafood Risotto (Frutti di Mare)


  • 1 cup Arborio rice
  • 500g mixed seafood (such as shrimp, mussels, clams, calamari)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 4 cups seafood or vegetable broth
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving


  1. Prepare the seafood: If you’re using shellfish like mussels and clams, make sure they are cleaned thoroughly. Peel and devein the shrimp if necessary. Cut calamari into rings.
  2. In a large skillet or deep sauté pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until softened about 3-4 minutes.
  3. Add the Arborio rice to the skillet and stir to coat the grains with the oil, onion, and garlic mixture. Toast the rice for a couple of minutes until it becomes translucent around the edges.
  4. Pour in the white wine and let it cook until it’s mostly evaporated, stirring constantly.
  5. Begin adding the seafood broth, one ladleful at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is al dente, which should take about 18-20 minutes. Adjust the amount of broth as needed.
  6. While the risotto is cooking, in a separate pan, heat a little olive oil over medium-high heat. Add the mixed seafood and cook until just cooked through. Season with salt and pepper to taste.
  7. Once the risotto is cooked to your desired consistency, stir in the cooked seafood along with the butter and grated Parmesan cheese. Taste and adjust seasoning if necessary.
  8. Remove the risotto frutti di mare from the heat and let it rest for a couple of minutes before serving.
  9. Serve the risotto hot, garnished with chopped parsley and accompanied by lemon wedges for squeezing over the top.

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