Marinière-style Risotto

Ingredients

• 4 tbsp Extra virgin olive oil (for cooking the seafood and the risotto)
• 4 cloves Garlic cloves (peeled and finely chopped)
• 1 chili Red chili pepper (finely sliced)
• 500 g Clams (cleaned, keep a few shells for garnish)
• 500 g Mussels (cleaned)
• 200 ml Dry white wine (to deglaze the seafood and the risotto)
• 200 g Octopus or squid (cut into pieces)
• 200 g Shrimp tails (deveined, keep a few with shells for garnish)
• 250 g Zucchini (diced)
• 200 g Tomatoes (diced)
• 30 g Unsalted butter (for the risotto)
• 300 g Carnaroli rice (risotto rice, ideal for a creamy texture)
• 1000 ml Vegetable broth (kept warm)
• 1 tbsp Tomato paste (for the color of the risotto)
• 15 g Fresh parsley (finely chopped)
• 1 pinch Salt (to taste)
• 1 pinch Black pepper (to taste)

Instructions

1. Clean the shellfish

   Rinse the clams and mussels thoroughly under cold water, brush the shells and remove any debris. Open the shellfish to check they are alive, discard those that remain closed.

   Time: PT10M

2. Sauté garlic and chili

   In a saucepan, heat 2 tbsp of olive oil over medium heat, add the chopped garlic and sliced chili, sauté for 2‑3 minutes without letting it burn.

   Time: PT3M

   Temperature: medium heat

3. Cook the clams and mussels

   Add the clams and mussels to the saucepan, stir, then deglaze with 100 ml of white wine. Cover and cook for 5 minutes until all shells open.

   Time: PT5M

   Temperature: medium heat

4. Strain the cooking liquid

   Pour the contents of the saucepan through a fine sieve, collect the strained liquid in a bowl and set aside. Keep the opened shells for garnish.

   Time: PT2M

5. Prepare the seafood garnish

   Dice the zucchini and tomatoes. Cut the octopus or squid into 2 cm pieces. Devein the shrimp, keeping a few tails with shells for garnish.

   Time: PT10M

6. Sauté garlic and chili for the garnish

   In a large skillet, heat 2 tbsp of olive oil, add the chopped garlic and chili, sauté for 2 minutes.

   Time: PT2M

   Temperature: medium heat

7. Cook the octopus or squid

   Add the octopus/squid pieces, cook 10‑12 minutes until they start to become tender. Deglaze with 50 ml of white wine and let evaporate.

   Time: PT12M

   Temperature: medium heat

8. Cook the zucchini

   Stir in the zucchini dice, season with salt and pepper, and cook 5 minutes while stirring.

   Time: PT5M

   Temperature: medium heat

9. Cook the tomatoes

   Add the tomato dice, continue cooking 3 minutes until they soften.

   Time: PT3M

   Temperature: medium heat

10. Cook the shrimp tails

    Add the shrimp tails, cook 3 minutes until they turn pink on both sides.

    Time: PT3M

    Temperature: medium heat

11. Set aside the garnish

    Remove the skillet from heat, set the seafood garnish aside in a bowl.

    Time: PT2M

12. Prepare the aromatics

    Finely slice the onion, chop the parsley and remaining garlic. Set aside.

    Time: PT5M

13. Sweat the onion

    In a saucepan, melt the butter with 1 tbsp olive oil, add the sliced onion and sauté for 4 minutes until translucent.

    Time: PT4M

    Temperature: medium heat

14. Toast the rice

    Add the Carnaroli rice, stir for 3 minutes until well coated with fat and becomes slightly translucent.

    Time: PT3M

    Temperature: medium heat

15. Deglaze with white wine

    Pour 50 ml of white wine, let the liquid evaporate for 2 minutes.

    Time: PT2M

    Temperature: medium heat

16. Add the shellfish juice and tomato paste

    Stir in the reserved strained juice and the tomato paste, mix well.

    Time: PT2M

17. Cook the risotto with broth

    Add the hot vegetable broth ladle by ladle, stirring continuously. Continue cooking 15 minutes until the rice is almost cooked and creamy.

    Time: PT15M

    Temperature: medium heat

18. Incorporate the seafood and garnish

    One minute before the end, add the peeled clams and mussels, then the octopus, shrimp, zucchini and tomatoes garnish. Mix gently.

    Time: PT3M

19. Add fresh aromatics

    Stir in the chopped parsley and garlic, mix one last time.

    Time: PT2M

20. Finishing and serving

    Remove from heat, serve immediately in shallow bowls, garnish with a few opened shells and a drizzle of olive oil.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

70 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Extra virgin olive oil: rapeseed oil
• Instead of Garlic cloves: garlic powder (½ tsp)
• Instead of Red chili pepper: Espelette pepper
• Instead of Clams: scallops
• Instead of Mussels: scallops
• Instead of Dry white wine: verjuice
• Instead of Octopus or squid: squid
• Instead of Shrimp tails: peeled shrimp
• Instead of Unsalted butter: margarine
• Instead of Carnaroli rice: Arborio rice
• Instead of Vegetable broth: chicken broth
• Instead of Tomato paste: tomato purée
• Instead of Fresh parsley: coriander

Equipment Needed

• Large pot
• Large skillet
• Fine strainer
• Cutting board
• Chef's knife
• Wooden spoon
• Ladle
• Bowl
• Measuring cup

Critical Steps — Do Not Skip

• Clean the shellfish
• Cook the clams and mussels until they open
• Toast the rice properly
• Add the broth gradually
• Incorporate the seafood at the end to avoid overcooking

Chef Tips from the Video

• Use a good quality dry white wine; it enhances the flavor of the dish.
• For an even more maritime flavor, add a teaspoon of fish stock to the broth.
• Serve the risotto immediately; it quickly loses its creamy texture.

Troubleshooting

Storage

Refrigerator: Store the risotto in an airtight container for up to 2 days. Reheat gently with a little broth.

Freezer: Not recommended; the rice texture becomes grainy after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the vegetable broth and shellfish juice ahead of time and keep them warm.
• The seafood garnish can be cooked 30 minutes ahead and gently reheated before being incorporated.
• Chop the garlic, parsley and onion the day before and store in the refrigerator in an airtight container.