Seafood Risotto (Frutti di Mare)

1. 1

   Soak the mussels, clams, and shrimp in separate bowls of salted cold water for 1 hour, then drain. Clean and devein the shrimp, saving the heads and shells.

2. 2

   Put the shrimp heads and shells, 2 quarts water, the tomato, the quartered onion, the carrot, and the celery in a large pot; bring to a boil. Lower the heat, cover, and simmer until the flavors meld, 40 minutes to 1 hour. Season with salt and pepper.

3. 3

   Strain the stock through a fine-mesh sieve and discard the solids. Keep it warm over low heat.

4. 4

   Heat 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring, until softened, about 5 minutes. Stir in the rice until translucent and coated with oil, 2 to 3 minutes. Raise the heat to medium-high and pour in 1 cup white wine. Simmer until the alcohol cooks off, about 3 minutes.

5. 5

   Reduce the heat to medium and stir in 1 ladle of stock until the rice absorbs the liquid. Repeat with the remaining stock, stirring after each addition, until the rice is creamy and almost tender, about 15 minutes.

6. 6

   Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add the mussels and 1/2 cup white wine; cover and cook until the mussels open, about 5 minutes. Remove from the heat; discard the garlic and any mussels that did not open. Remove the shells and keep the mussels warm. Strain the cooking liquid through a fine-mesh sieve into a bowl.

7. 7

   Heat 1 tablespoon olive oil in the same saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add the clams and 1/2 cup white wine; cover and cook until they open, about 5 minutes. Remove from the heat; discard the garlic and any clams that did not open. Remove the shells and keep the clams warm. Strain the cooking liquid through a fine-mesh sieve into a bowl.

8. 8

   Heat the remaining olive oil in the same saucepan. Add 1 clove garlic and the shrimp; cook, stirring, until the shrimp turn pink, about 2 minutes. Remove from the heat and discard the garlic.

9. 9

   Ladle some of the mussel and clam cooking liquid over the rice; cook 3 to 5 minutes more. Take the rice off the heat. Fold in the mussels, clams, and shrimp. Sprinkle parsley on top. Let stand about 5 minutes before serving.

• Calories 695.42 kcal ▲ High 35%
• Protein 28.24 g ↗ Good Source 56%
• Carbohydrate 100.04 g 36%
• Total Fat 12.76 g — Moderate 16%
• Saturated Fat 2.06 g — Moderate 10%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 124.0 mg ▲ High 41%
• Sodium 475.0 mg ▲ High 21%
• Dietary Fiber 12.35 g ↗ Good Source 44%
• Total Sugars 14.33 g --
• Added Sugars 13.26 g ▲ High 27%
• Calcium 174.72 mg — Moderate 13%
• Iron 15.48 mg ↗ Good Source 86%
• Potassium 443.38 mg ⌄ Low Source 9%
• Vitamin A 43.56 mcg ⌄ Low Source 5%
• Vitamin C 28.24 mg ↗ Good Source 31%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Fish 🐟
• Celery
• Sulfites
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷