Risotto with Datterini and Seafood

Helena Radulovic Toffolon
May 29, 2025
5 min read

Updated: Jul 19

Risotto with Datterini and Seafood

Exquisite Risotto with Datterini and Seafood

Real Italian Risotto with Tomatoes and Seafood

Real Italian risotto is a cherished dish that embodies the essence of Italian cuisine, characterized by its creamy texture and rich flavors. When combined with the vibrant taste of fresh tomatoes and an assortment of seafood, this dish transforms into a culinary delight that is not only delicious but also light and healthy. It is an ideal choice for both lunch and dinner, offering a satisfying meal that won't weigh you down.

Ingredients

To create this delightful risotto, you will need the following ingredients:

- Arborio rice: This short-grain rice is essential for achieving the creamy consistency of risotto.

- Fresh tomatoes: Use ripe, juicy tomatoes for a burst of flavor. You can opt for cherry tomatoes or larger varieties, depending on your preference.

- Seafood: A mix of shrimp, mussels, and calamari works wonderfully, but feel free to use your favorite seafood options.

- Onion and garlic: These aromatics will enhance the overall flavor profile of the dish.

- White wine: A splash of dry white wine adds depth and richness to the risotto.

- Vegetable or seafood broth: Homemade or store-bought, this will be used to cook the rice and infuse it with flavor.

- Fresh herbs: Basil, parsley, or oregano can be used to garnish the dish and add a fresh note.

- Olive oil: A drizzle of high-quality extra virgin olive oil will elevate the dish further.

Preparation Steps

The preparation of this risotto is both quick and simple, making it a perfect choice for busy weeknights or leisurely weekend meals. Here’s how to create this delightful dish:

1. Sauté Aromatics: Begin by heating a generous splash of olive oil in a large pan over medium heat. Add finely chopped onion and minced garlic, sautéing them until they become translucent and fragrant. This step lays the foundation for the depth of flavor in your risotto.

2. Add Rice: Once the aromatics are ready, add the Arborio rice to the pan. Stir the rice for a couple of minutes until it becomes slightly translucent. This toasting process enhances the nutty flavor of the rice and prepares it for absorbing the broth.

3. Incorporate Wine: Pour in a splash of white wine, stirring continuously until it is mostly absorbed by the rice. This adds a delightful acidity that balances the richness of the dish.

4. Gradual Broth Addition: Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. This gradual process is key to achieving the creamy texture that risotto is known for.

5. Add Tomatoes and Seafood: When the rice is nearly cooked—al dente and creamy—stir in the chopped fresh tomatoes and your chosen seafood. Cook for an additional few minutes until the seafood is cooked through and the tomatoes have released their juices, creating a luscious sauce.

6. Finishing Touches: Once the risotto is creamy and the seafood is perfectly cooked, remove the pan from heat. Stir in a handful of fresh herbs and adjust the seasoning with salt and pepper to taste. A final drizzle of olive oil adds a touch of richness.

Serving Suggestions

Serve your risotto hot, garnished with additional fresh herbs and perhaps a sprinkle of grated Parmesan cheese for an extra layer of flavor. This dish pairs wonderfully with a crisp green salad or some crusty bread to soak up any remaining sauce.

Conclusion

This real Italian risotto with tomatoes and seafood is not just a meal; it is an experience that brings the flavors of the Mediterranean to your table. It is a delightful combination of textures and flavors that is sure to impress family and friends alike. Quick to prepare and simple to make, this dish is a testament to the beauty of Italian cooking, celebrating fresh ingredients and straightforward techniques. Follow this recipe to create a dish that is both nourishing and indulgent, perfect for any occasion. Enjoy!

Risotto-with-Datterini-and-Seafood — **Risotto with Datterini and Seafood**

Ingredients: simple, total time: 45 min., 4 serving

2 cup of rice/ well washed
4 Tbsp Olive oil EVO to taste
6 Datterini tomatoes (yellow red)/ or cherry tomatoes - cut in half
1 pack frozen 450 g Seafood/ mussels, clams, shrimps, prawns
2 cloves of garlic/ minced
100 ml white wine
1 small sachet fish broth
pinch of oregano and basil
black pepper to taste
250 ml classic broth
about 500 ml water as needed
1 tsp dry parsley

Preparation:

Before you start preparing this dish, take the package of seafood out of the freezer at least 1-2 hour before.
Rinse the rice well several times under a stream of cold water, until a clear liquid comes out. Leave the rice in a colander.
Wash and cut datterini or cherry tomatoes into halves or quarters.
Heat the olive oil over low to moderate heat.
Add the sliced tomatoes, cover the pan, simmer for about 4–5 minutes, with stirring occasionally.
Add the package of seafood, simmer for about 3–5 minutes, then add the minced garlic and stir.
As soon as the garlic starts to smell, add the wine, stir well, season with a pinch of salt and black pepper to taste.
When the alcohol has evaporated after 3 minutes, add the rice.
Mix the rice well for about 2 minutes, then add classic broth, fish broth pinch of oregano and basil. Cook for about 10–15 minutes.
When the rice has absorbed the liquid, add another 200 ml of water.
Repeat this once more at the same time interval.
The rice must not be overcooked, it must swell alla dente and not stick.
During cooking, add dry parsley, control the taste add spices as needed.
Towards the end, add about 30 ml of olive oil, stir and turn off the heat.
Serve warm immediately!

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

NOTE:

If you want a little more flavor from tomatoes, in addition to the datterini, I advise you to add just less 1 teaspoon of tomato paste. No more than that, because with this addition, the seafood loses its true aroma and taste! Do not use tomato concentrate!