Italian Seafood Risotto with Mussels, Clams, and Shrimp

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A creamy Italian coastal classic, this seafood risotto combines plump mussels, briny clams, and tender shrimp in a saffron-scented white wine broth. The dish is finished with a swirl of butter, lemon zest, and parsley for a bright, luxurious bowl that tastes straight from a seaside trattoria.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 19 gFat
• 6 gSaturated Fat
• 62 gCarbs
• 2 gFiber
• 3 gSugar
• 38 gProtein
• 920 mgSodium
• 780 mgPotassium
• 185 mgCalcium
• 6 mgIron
• 18 mgVitamin C
• 285 mcgVitamin A

Ingredients

For the seafood and cooking liquid

• 1 lb mussels, scrubbed and debearded
• 1 lb littleneck clams, scrubbed
• 8 oz large shrimp, peeled and deveined, tails on
• 6 oz calamari rings (optional)
• 1 cup dry white wine
• 4 cups warm seafood or fish stock
• 2 tbsp olive oil

For the risotto base

• 1 1/2 cups Carnaroli or Arborio rice
• 3 tbsp unsalted butter, divided
• 1 medium shallot, finely diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 tsp saffron threads (optional)
• 1/2 cup dry white wine
• Fine sea salt and freshly ground black pepper, to taste

For finishing

• 1/2 cup finely grated Parmigiano-Reggiano
• 1/4 cup chopped flat-leaf parsley
• Zest of 1 lemon, plus wedges for serving
• Extra virgin olive oil, for drizzling

Directions

1. Prepare the seafood: discard any mussels or clams that stay open when tapped. Pat shrimp and calamari dry and set aside. In a large pot, bring 1 cup white wine to a simmer over medium-high heat, add the mussels and clams, cover, and steam 4-5 minutes until shells open. Transfer shellfish to a bowl, then strain the cooking liquid through a fine-mesh sieve and reserve.
2. In a wide heavy pan or Dutch oven, heat 2 tbsp olive oil with 1 tbsp butter over medium heat. Add the shallot and cook 3 minutes until softened, then stir in the garlic for 30 seconds until fragrant.
3. Add the rice and toast, stirring constantly, 1-2 minutes until the edges turn translucent. Pour in 1/2 cup wine and stir until nearly absorbed. Stir in the tomato paste and saffron until evenly distributed.
4. Begin adding the warm stock one ladleful at a time, stirring frequently and waiting until each addition is almost absorbed before adding more. Continue 18-20 minutes until the rice is al dente and the texture is loose and creamy.
5. While the risotto cooks, heat 1 tbsp olive oil in a skillet over medium-high heat and sear the shrimp 1-2 minutes per side until just opaque. Sear the calamari for 30 seconds if using. Set aside.
6. About 2 minutes before the rice is done, stir in 2-3 ladles of the reserved mussel and clam cooking liquid along with the seared shrimp, calamari, and steamed shellfish (discard any unopened shells).
7. Remove from the heat and beat in the remaining 2 tbsp butter, the Parmigiano-Reggiano, lemon zest, and parsley. Season with salt and pepper, then cover and let rest 1-2 minutes so the risotto settles into a silky, wave-like consistency.
8. Ladle into shallow bowls, drizzle generously with extra virgin olive oil, and serve immediately with lemon wedges on the side.

Cook’s Notes

• Purge clams and mussels in cold salted water for 30 minutes before cooking to flush out any hidden sand.
• Carnaroli rice holds its shape better and yields a creamier texture than Arborio, so it is worth seeking out for this dish.
• Always reserve and strain the shellfish steaming liquid; it concentrates the briny flavor and is the secret to a deeply savory risotto.
• Add all seafood only in the last 2-3 minutes of cooking so the shrimp stay tender and the calamari does not turn rubbery.
• Risotto waits for no one: serve the moment it comes off the heat, as the rice continues to absorb liquid rapidly.

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