Risotto alla Marinara (Italian Seafood Risotto)

Risotto alla Marinara is a creamy Italian seafood risotto made with prawns, calamari, mussels, clams, tomato, white wine, and rich seafood broth.

Risotto alla Marinara is one of the most classic seafood risottos from the coastal regions of Italy. It is made with creamy rice slowly cooked in rich seafood broth.

“Alla Marinara” literally means seaman style, and it is closely related to “Alla Pescatora”, meaning fisherman style, and “Ai Frutti di Mare”, meaning “with seafood”. The risotto is traditionally prepared with mixed seafood such as prawns, calamari, mussels, and clams.

Making risotto is actually very simple once you understand a few basic rules. The method stays mostly the same across different variations.

After learning the technique, you can create many types of risotto using different ingredients. Risotto alla Marinara follows the same process. It does require extra time because of the seafood preparation, but it isn’t any more difficult than other risottos.

When my dear friend Tina invited me to share this recipe for her beautiful site, Pinay Cooking Corner, I was thrilled because risotto has always held a special place in my kitchen. It was the first dish I learned to cook completely on my own as a child.

Fresh seafood makes a huge difference in this recipe, and I highly recommend using it whenever possible. I hope you enjoy it as much as my family and I did.

Reasons to Make Seafood Risotto

• Flexible seafood combinations make the recipe easy to adapt based on what’s available at the fish market.
• Slow-cooked risotto creates a softer, creamier texture that pairs especially well with shellfish.
• Seafood risotto works well for both casual family dinners and more elegant weekend meals.

Key Ingredients for Risotto alla Marinara

Arborio Rice

Arborio rice gives risotto its creamy texture while keeping a slight bite in the centre. Carnaroli and Vialone Nano also work well and produce a slightly firmer finish.

Mixed Seafood

Prawns, calamari, mussels, and clams give this risotto its rich seafood flavour and varied texture. Mussels and clams add briny depth, prawns bring sweetness, and calamari adds a tender bite that contrasts with the creamy rice.

White Wine

White wine adds freshness and light acidity to balance the richness of the seafood and rice. Dry white wines such as Pinot Grigio or Sauvignon Blanc work particularly well.

Find the complete list with measurements in the recipe card below.

How to Make Risotto alla Marinara

For the Mussels and Vongole/Clams

Step 1: Clean the mussels under running water and set aside. Rinse the vongole or clams and place them in a container filled with salted water. Leave them soaking for a few hours or overnight to help any sand inside the shells come out.

Step 3: Check the pan every couple of minutes and remove the shells as they open. Avoid overcooking, or the seafood will become chewy. Continue cooking until all the shells have opened, discarding any unopened ones.

Step 4: Remove most of the seafood from the shells, leaving a few in their shells for decoration. Strain the cooking liquid and reserve it for the risotto.

For the Prawns and Calamari

Step 3: Add the calamari, stir well, then pour the white wine over and let the alcohol cook off.

Step 4: Pour in a couple of tablespoons of water and season with a pinch of salt. Cover and cook over low heat until the calamari becomes tender.

Note: Cooking time will depend on the calamari used and may take 30 to 40 minutes. Add extra water if needed during cooking.

Step 5: Place the whole prawn and chopped parsley into the pot once the calamari are tender, then cook for 5 minutes.

For the Risotto

Step 1: Combine the strained mussel and clam cooking liquid with the strained prawn broth.

Step 2: Pour in extra water if needed until the liquid reaches 1 litre. Let the broth simmer gently over low heat while preparing the risotto to keep it hot throughout cooking and maintain the rice temperature when added.

Step 3: Add the minced onion, garlic, and extra virgin olive oil to a pot and cook over low heat until soft and translucent.

Step 5: Continue cooking the rice, stirring occasionally and adding hot broth little by little until fully cooked. This usually takes 18 to 20 minutes.

Step 6: Add all the seafood except the shellfish and whole prawn reserved for decoration after the risotto has cooked for 12 minutes. Continue cooking until the rice is ready.

Step 7: Stir in the chopped parsley a couple of minutes before the risotto finishes cooking, then taste and adjust the seasoning if needed. Turn off the heat, stir once more, and cover for 1 minute.

Note: Add 1 or 2 tablespoons of hot broth if needed to keep the risotto moist and all’onda, meaning wavy rather than sticky.

Step 8: Decorate the risotto with chopped parsley, the whole prawn, and the mussels and clams in their shells.

Frequently Asked Questions

Extra Help from the Kitchen

Use a Fine Mesh Strainer – Strain the mussel, clam, and prawn broth carefully to remove any sand or shell fragments before cooking the risotto.

Pat the Seafood Dry – Dry the prawns and calamari lightly with paper towels before cooking to help them sauté properly instead of steaming.

Choose Fresh Shellfish – Buy mussels and clams with tightly closed shells or shells that close when tapped for the freshest flavour and texture.

Warm Serving Bowls – Heat the serving bowls briefly before plating to help the risotto stay creamy and warm for longer.

Remove Shells Early – Remove opened mussels and clams from the pan as soon as they’re ready to help keep the seafood tender during cooking.

Variations and Twists

Include Saffron – A small pinch of saffron gives the risotto a deeper golden colour and subtle earthy flavour that pairs well with shellfish.

Use Scallops – Replace part of the calamari or prawns with scallops for a softer texture and slightly sweeter seafood flavour.

Stir in Squid Ink – Squid ink gives the risotto a dramatic dark colour, richer seafood flavour, and silkier texture.

Finish with Lemon – Squeeze a small amount of lemon juice over the risotto before serving to brighten the seafood flavours and give the dish a fresher finish.

Mix Different Shellfish – Replace some of the prawns or calamari with crab, langoustines, or baby scallops for extra sweetness and more varied seafood texture.

Storage and Shelf Life

Store Risotto alla Marinara in an airtight container in the refrigerator for up to 2 days. Seafood risotto is best enjoyed freshly made, as the rice may lose its creamy texture after chilling.

You can freeze it for up to 1 month, although the texture of both the rice and seafood may change slightly after thawing. Defrost overnight in the refrigerator before reheating.

To reheat, warm the risotto gently in a pan over low heat with a splash of broth or water to loosen the texture. Stir occasionally until heated through to avoid overcooking the seafood.

More Homemade Risotto Recipes

• Low FODMAP Calamari Risotto
• Blueberry Risotto
• Lemon Risotto
• Chestnut Porcini Risotto
• Saffron Risotto

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