Mixed Seafood Risotto (Frutti di Mare) 🦑🦐🍚 Creamy Italian Classic Packed With Shrimp, Calamari, Mussels, and Bold White Wine-Garlic Flavor

This is risotto turned seafood celebration — tender Arborio rice slow-stirred with white wine and broth, then loaded with a medley of ocean-sweet seafood and finished with herbs, lemon, and butter. Classic restaurant vibes, all done at home.

Perfect for a cozy night in or a dinner that says yes, I absolutely cooked something incredible.

Ingredients (Serves 3–4)

For the seafood

  • ¾ lb mixed seafood (shrimp, squid, scallops, mussels, clams — cleaned and prepped)
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • Splash of white wine
  • Salt and pepper to taste

For the risotto

  • 1 tbsp olive oil or butter
  • 1 small shallot or ½ onion, finely diced
  • 2 cloves garlic, minced
  • ¾ cup Arborio rice
  • ½ cup dry white wine
  • 3–3½ cups warm seafood or fish stock (or veggie broth)
  • ½ cup grated Parmesan (optional)
  • 1 tbsp butter (for finishing)
  • Zest of 1 lemon + juice of ½
  • 1 tbsp chopped parsley

Instructions

Step 1: Cook the Seafood

In a large skillet, heat olive oil over medium. Add garlic and cook 30 seconds. Add seafood mix, a splash of white wine, salt, and pepper. Cook 2–3 minutes until just barely cooked (clams/mussels open, shrimp pink, squid tender). Remove and set aside. Strain and reserve any pan juices.

Step 2: Sauté Aromatics

In a risotto pot, heat olive oil or butter over medium. Add shallot and cook 3–4 minutes until soft. Add garlic and cook 1 minute more.

Step 3: Toast the Rice

Stir in Arborio rice and toast 1–2 minutes until slightly translucent. Deglaze with white wine and simmer until mostly absorbed.

Step 4: Add Broth Gradually

Add warm stock ½ cup at a time, stirring often and letting each addition absorb. After 15–18 minutes, the rice should be creamy and just al dente.

Step 5: Fold in the Seafood

Gently fold in the reserved seafood and any juices. Stir until warmed through (1–2 minutes max). Turn off heat and stir in Parmesan (if using), butter, lemon zest and juice, and parsley.

Step 6: Serve

Spoon into shallow bowls. Garnish with more parsley, cracked black pepper, or a drizzle of olive oil. Serve immediately with lemon wedges and crusty bread.

Flavor Variations

  • Add saffron with the broth for a golden twist
  • Use tomato paste or chopped cherry tomatoes for a rosso-style variation
  • Stir in a spoonful of chili oil or Calabrian chili for heat
  • Swap Parmesan for mascarpone for a richer, milder finish
  • Use squid ink for a dramatic black risotto version

Pro Tips

  • Don’t overcook seafood — sear or steam separately, then fold in at the end
  • Keep broth warm to maintain the risotto’s momentum
  • Use fish stock or clam juice for max briny depth
  • If using shell-on mussels/clams, discard any that don’t open after cooking
  • Let risotto rest off heat 1–2 minutes before serving to thicken naturally

Final Thoughts

Mixed Seafood Risotto (Frutti di Mare) is creamy, briny, and boldly elegant — the kind of dish that feels fancy but doesn’t need to be fussy. Every spoon delivers ocean depth with velvety richness.

Sauté it. Stir it. Taste the tide. 🦐🦑🍚🌊

🦐 More Coastal Seafood Recipes

From cozy casseroles to zesty grilled fish and elegant seafood pastas, this collection of Seafood Recipes covers every ocean-inspired craving — whether you’re planning a dinner party or a quick weeknight win.

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