Riso alla Pescatora (Fisherman’s Rice)

Fisherman’s Rice, or “Riso alla Pescatora,” is a delightful coastal Italian dish, especially beloved in regions like Liguria and Campania, where seafood is abundant. Let me show you how I make this delicious, seafood-infused rice dish based on my overall experience.

Notes on What to Expect:

This dish is a wonderful combination of rich seafood flavors and tender, creamy rice. The texture should be slightly creamy, with each grain of rice perfectly cooked in the flavorful stock. The seafood adds a delightful, briny freshness that makes this a perfect dish for a seaside meal or a special occasion.

Ingredients:

• 2 cups Arborio rice (or another short-grain rice like Carnaroli)
• 300g mixed seafood (shrimp, squid, mussels, clams)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup white wine
• 3 cups fish or vegetable stock
• 2 ripe tomatoes, chopped (or 1/2 cup canned crushed tomatoes)
• Fresh parsley, chopped (for garnish)
• Salt and pepper, to taste
• Lemon wedges (optional)
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Prep Time: 15 minutes

Course: Main Dish

Equipment Needed:

Large skillet, saucepan, wooden spoon

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Method:

1. Prepare the seafood:
   Clean the shrimp and squid, and scrub the mussels and clams. Set them aside.
2. Cook the aromatics:
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant (about 3 minutes).
3. Add the tomatoes:
   Stir in the chopped tomatoes (fresh or canned). Cook for 5 minutes until they break down into a sauce.
4. Deglaze with wine:
   Pour in the white wine, scraping any bits from the bottom of the pan. Let it simmer until the alcohol evaporates.
5. Cook the rice:
   Add the rice to the skillet and stir to coat with the tomato mixture. Gradually add the warm stock, 1/2 cup at a time, stirring frequently. Let each addition absorb before adding more stock. This should take about 15-20 minutes.
6. Add the seafood:
   When the rice is nearly cooked (after about 20 minutes), add the seafood and cover the skillet. Cook for an additional 5-7 minutes until the seafood is cooked through and the rice is tender. Season with salt and pepper to taste.
7. Garnish and serve:
   Stir in fresh parsley, and serve with lemon wedges on the side for a fresh, zesty flavor.

Variations and Tips:

• Vegetarian version: Omit the seafood and use more vegetables like artichokes, peas, or zucchini.
• Rice choices: Arborio rice is ideal for a creamy texture, but you can substitute with Carnaroli or other short-grain varieties.
• Spicy kick: Add a pinch of red pepper flakes for a bit of heat.
• Wine: A dry white wine like Pinot Grigio or Verdicchio works well. If you prefer, skip the wine and use more stock.
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Substitutions for Dietary Needs:

• Gluten-Free: This recipe is naturally gluten-free, just be sure to check that your stock is gluten-free.
• Low Sodium: Use a low-sodium stock and limit salt to taste.

Nutritional Information Per Serving:

• Calories: ~350-400 kcal
• Protein: 25g
• Carbs: 45g
• Fat: 10g (mostly healthy fats from olive oil)
• Fiber: 3g

I hope this guide has made making Fisherman’s Rice seem a little less daunting. Have you tried this recipe before, or does it sound like something you’d enjoy? Please, be honest, and let me know in the comment below, I love to hear feedback from a real person like you! Feel free to leave your honest comment, and I look forward to hearing from you!