Seafood risotto. Let your senses guide you

This seafood risotto comes close to a seaside trip in terms of satisfaction and sheer happiness. You have the salt, fat, acid and umami in one dish, your seafood risotto.

Mar 03, 2021

It all started with a risotto.

I was still living at home with my parents. Coming back from work, I would often open the fridge to explore its content. I needed to cook something from scratch. It was my creative outlet, a way to nurture my soul after eight hours spent in an office I was desperately trying to leave.

I would often cook risotto. After all, in its most simple version, you can consider it a pantry recipe: rice, butter, stock, Parmigiano Reggiano, and maybe a seasonal vegetable of choice.

Risotto is a therapeutic recipe.

It involves all your senses and demands your undivided attention.

Read the whole post on the blog.

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A new recipe. Seafood risotto

Last week I went to the market to buy a seasonal vegetable to make risotto – radicchio, or maybe the first asparagus from the coast? -, but then I saw the fish stall, and it happened, it became a seafood risotto.

The fishmonger sells misto per risotto, which is a mixture of baby squids, tiny shrimps and diced swordfish that he makes fresh each morning. Once cooked, it marries beautifully the risotto, the acidity of the dry white wine exalting the brackish taste of seafood. The seafood risotto comes close to a seaside trip in terms of satisfaction and sheer happiness.

You can find the recipe on the blog.

Are you interested in more seafood recipes?

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Join our virtual cooking classes

We are missing the people we used to meet during our market tours and cooking classes. We had to figure out a new way to share our passion for food, to virtually meet all the food enthusiasts who gave us so much through the years. This is why we launched a virtual Tuscan cooking class on Udemy, an online learning platform.

Tuscan Cooking Class

Traditional recipes, pantry staples and ideas to add to your cooking repertoire.

Learn to cook:

Chicken liver crostini, Fried sage leaves, Tagliatelle, Ricotta and spinach tortelli, Potato gnocchi, Tuna and tomato sauce, Roasted pork loin, Stuffed roasted turkey breast, Roasted lamb, Tuna stuffed round zucchini, Tuna loaf, Fresh peas with garlic and pancetta, Almond biscotti, Olive oil cake, Shortcrust pastry dough, Jam crostata, Shortcrust sandwich jam cookies, Shortcrust Tartlets, Robinia flower fritters.

Includes:

19 step-by-step cooking demonstrations
a PDF with ingredients, tools and instructions of each recipe
free access to upcoming new recipes
lifetime access

Cost: €34,99. (Now 27,99€!) Join us here.

[New!] Vegan Cooking Class

Join our course with traditional, authentic recipes, belonging to the Tuscan cooking tradition, that are, at the same time, naturally vegan. It also includes gluten-free options.

Learn to cook:

Chickpea flour cake, Hand-pulled fresh pasta pici with rye flour, Panzanella (tomato bread salad), Pappa al pomodoro (tomato bread soup), Ribollita (bean, Tuscan kale and bread soup), Grilled vegetables, Stewed green beans, Castagnaccio (chestnut flour cake).

Coming soon: Gluten-free potato gnocchi, Sugo finto (herb and tomato sauce), Aglione sauce (garlic tomato sauce)