A little of everything from the fishmonger is always a good start to a delectable seafood risotto, but if you want to keep things a little simpler, you can minimize the variety to two or three of your favorite kinds.
But don't skip the shellfish — it adds a lot to the flavor of the dish. Mussels, clams or both are great, along with some squid or shrimp and whitefish if you can get them. You don't need to use a lot, just enough to give the proper flavor to the risotto.
Although risotto has a reputation for being a complicated dish, it's really not. Just remember that a good seafood risotto depends on a little patience, the freshness of your ingredients, the proper rice and the extra-virgin olive oil that you drizzle afterward. Buon appetito!
Feel free to substitute the types of seafood depending on what you like and what's available.
Prep time: 15 minutes | Cook time: 45 minutes | Total time: 1 hour
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