Directions
White marinara risotto is one of those seafood recipes that never disappoint. It is the perfect risotto that manages to put everyone in agreement. It has all the characteristics of the ideal dish: creamy, full of flavor, easy to make, and not too long to do.
And unlike red risotto, which does not agree with everyone, it is undeniable that the white marinara risotto is the purest interpretation, which keeps the flavor of the fish unchanged and does it justice with an irresistible spartan recipe.
There are some tricks to make white marinara risotto: first of all, the rice, which must be of excellent quality. As a type of Carnaroli or Vialone Nano rice, both are great for making excellent risottos.
The second secret to making white marinara risotto is the broth: first, you have to prepare a good vegetable broth and then add the fish stock, made with the heads of the prawns, liquid from mussels, and clams and all the bones that you can recover.
Do as you like on the lemon in the risotto. We put it to add a refreshing touch that cuts the dish crosswise, but if you are a purist, do not put it and amen.
Having said that, there is not much else to add. Clams, mussels, and shrimps are fundamental in the marinara risotto. You can add other ingredients, but the marinara risotto depends all on the broth, so sometimes mollusks and crustaceans do not even find them in the dish. final, as in the marinara risotto of the Osteria del Gran Fritto di Cesenatico, just to name one.
Ingredients and doses for making risotto with white marinara
6 servings
- 1 kg of clams
- 500 grams of mussels
- 30 shrimp
- 12 scallops
- 3 cloves of garlic
- 1 glass of white wine or extra dry vermouth
- 3 sprigs of parsley
- salt and pepper
- 400 grams of Carnaroli or Vialone Nano rice
- 3 shallots
- 1 glass of white wine or Sherry or extra dry vermouth
- 30 grams of butter
- 2 liters of vegetable broth
- peel of 1/2 untreated organic lemon
How to make white marinara risotto
Wash the clams and put them in a large bowl with water and salt to drain them for at least 4 hours.
Wash the mussels, brush the shells well and remove the beards.
Detach the heads of the prawns, and remove the carapace and the black casing. Keep the carapaces and heads aside.
How to make fish broth for risotto alla marinara
Let’s prepare the comic immediately, melt the butter in a saucepan, throw in the scraps and mash well with a wooden spoon, then blend with 1 glass of wine and let it evaporate. Continue to cook for 5 minutes, add the broth and cook for 20 minutes. When ready, strain the broth to remove any impurities.
Put 4 tablespoons of extra virgin olive oil in a pan, crush 3 cloves of garlic, fry them for 3 minutes over low heat, then throw in the clams and mussels and let them open, blending with a drop of wine. Remove the shells and filter the cooking liquid. Keep some mussels with their shells aside to decorate the final dish.
Chop the shallots and stew them for 10 minutes in a risotto saucepan with extra virgin olive oil. Throw in the rice and toast it for 3-4 minutes, letting it stick and then stirring. Add the wine, let it evaporate, and then start cooking slowly, adding the broth gradually, 1-2 ladles at a time. Do not add any more broth until the previous one has been absorbed. Also, mix with the cooking liquid from the shellfish.
Meanwhile, cook the scallops in a pan with olive oil for 4 minutes per side over high heat. Then leave them in the pan: they will also cook inside with the absorbed heat.
When the risotto is cooked al dente, add the clams, mussels, and prawns, which must still be raw, and the grated lemon peel and stir. Taste and stir in extra virgin olive oil, season with a pinch of pepper and parsley, and let the risotto rest for 4 minutes before serving.
Serve the risotto by adding two scallops and a sprig of basil. If you want to add an extra aromatic and elegant touch, take a bit of hot fish broth, shake it in a shaker or a jar with 1 cl of white vermouth, and then pour it a little over the risotto once ready.
White marinara risotto original recipe with ingredients and doses And here is the white marinara risotto, the only one, the legendary and inimitable: as you have seen, the recipe is easy, but a little work is needed to clean and prepare all the ingredients. But it’s worth it!
Which wine to pair with white marinara risotto with mussels, clams, shrimps, and scallops?
Chenin Blanc, first of all, but said and full-bodied white wines such as Soave, Vermentino and Verdicchio are also indicated.
If you want a particular but incredible combination, try combining extra dry vermouth to create harmony with the vermouth used in the dish’s preparation.
Opt for great classics such as Prosecco, Champagne, and Franciacorta, if you love sparkling wines.
If you want to combine a cocktail, the Daiquiri is ideal to accompany and add an acid note.
