Looking to bring a taste of the Italian coast to your kitchen? This Seafood Risotto alla Pescatora does just that. Infused with the flavors of fresh seafood, a splash of white wine, and a touch of lemon, this dish is rich, comforting, and easier than you think. With the help of a pressure cooker, you can achieve a creamy, restaurant-quality risotto in no time. Perfect for a special dinner that’s both elegant and satisfying.
This seafood risotto alla pescatora is perfect for the Feast of the Seven Fishes, especially if you're hosting a smaller gathering. It combines all those classic seafood flavors—mussels, prawns, and scallops—into one simple yet elegant dish. Using a pressure cooker makes it both easy and impressive, letting you enjoy more time with guests while still serving up something special.
What is the Feast of the Seven Fishes?
The Feast of the Seven Fishes is an Italian-American Christmas Eve tradition focused on enjoying a festive seafood meal. While the name suggests seven types of fish, there’s no strict rule—it’s really about celebrating with a variety of seafood dishes. The tradition varies by family, with some serving several courses and others keeping it simple with just a few favorites.
Looking for more risotto recipes? Try my Lemon Risotto, Butternut Squash Risotto, Tomato Risotto, Mushroom Risotto, and Spring Risotto.
For more seafood recipes, be sure to check out my Italian Fried Shrimp, Tuna Pesto Pasta, Baked Clams Oreganta, and Baccalà Fritto (Fried Salt Cod).
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🌟 Why You'll Love this Recipe
- Quick and easy: Using a pressure cooker, this seafood risotto comes together fast, making it perfect for weeknight dinners or special occasions without the fuss.
- Rich, authentic flavors: The combination of white wine, fish stock, garlic, and fresh seafood creates a creamy, flavorful risotto that feels like a taste of the Italian coast.
- Ideal for gatherings: Whether it's a casual dinner or a festive celebration like the Feast of the Seven Fishes, this dish is elegant enough to impress but simple enough to prepare for smaller groups.
🥘 Ingredients
- Mussels: Fresh, live mussels bring a briny, sea-sweet flavor to this risotto. Steam them just until they open, and discard any that don’t. They add depth and a touch of elegance to the dish.
- Prawns: Use large prawns or shrimp for a meaty, sweet bite. They cook quickly, so add them towards the end to keep them tender and juicy. Fresh or thawed frozen prawns work well.
- Scallops: Baby scallops are perfect here—they’re small, tender, and cook in just a few minutes. Their natural sweetness pairs beautifully with the creamy risotto.
- Baby Squid: Sliced calamari rings add a delicate chewiness. Fresh squid is best if you can find it, but thawed frozen works too. Stir in at the end to avoid overcooking.
- Fish Stock: This is the backbone of the risotto’s flavor. Use a good-quality store-bought stock, or substitute with vegetable stock if needed. Keep it warm to help the rice cook evenly.
- White Wine: A dry white wine, like Pinot Grigio, enhances the risotto with a subtle acidity that balances the richness. It’s used to deglaze the pot and adds complexity to the dish.
- Lemon Juice: Fresh lemon juice brightens the risotto, bringing out the seafood’s natural flavors. Squeeze a little extra on top before serving for a refreshing finish.
- Parmesan Cheese: Adds a creamy, nutty finish to the risotto. Grate it fresh for the best flavor. If you’re looking for a sharper taste, Pecorino Romano is a great substitute.
- Parsley: Fresh flat-leaf parsley adds a pop of color and herbaceousness to the finished dish. It’s also a classic garnish for seafood risotto, bringing a hint of freshness.
See recipe card for quantities.
🔪 Step by Step Instructions
Steam the Mussels: In a large pot, combine 1 cup white wine, 2 minced garlic cloves, and a pinch of salt. Bring to a simmer over medium heat. Add 7 ounces of fresh mussels, cover, and steam for 5 minutes until they open. Discard any that do not open. Set aside 12 mussels in shells for garnish, and shuck the rest. Strain and reserve the cooking liquid.
Heat the Stock: In a separate pot, heat 6 cups of fish stock over low heat. Keep it warm but not boiling.
Sauté the Onion and Garlic: In a large, tall-sided pot, heat 2 tablespoons extra virgin olive oil over medium heat. Add 1 diced onion and 4 minced garlic cloves. Sauté for 3-5 minutes until the onion is soft and translucent.
Toast the Rice: Add 2 cups Arborio rice to the pot. Stir frequently for 2-3 minutes until the rice grains are lightly toasted and slightly translucent.
Deglaze with Wine and Lemon: Pour in ¼ cup white wine and 4 tablespoons lemon juice. Stir continuously until the liquid is mostly absorbed.
Add Tomato Paste Mixture: In a small bowl, mix 4 tablespoons tomato paste with 4 tablespoons water. Stir this mixture into the rice until fully incorporated.
Start Adding the Stock: Add a ladleful (about ½ cup) of warm fish stock to the rice. Stir continuously until absorbed. Repeat this process, adding stock one ladle at a time, stirring until each addition is absorbed before adding more. Continue for about 18 minutes.
Add the Seafood: Once the risotto is almost al dente, add the shucked mussels, 7 ounces prawns, 7 ounces baby scallops, and 7 ounces calamari rings. Stir gently and cook for an additional 5-7 minutes until the seafood is just cooked through.
Finish with Parmesan: Turn off the heat and stir in ½ cup grated parmesan cheese. Season with salt and pepper to taste.
Garnish and Serve: Sprinkle with 2 tablespoons chopped parsley and garnish with the reserved mussels in shells. Serve immediately with lemon wedges for extra brightness.
👩🏼🍳 Chef's Tips
- Stir the risotto continuously as you slowly add the warm fish stock. This releases the starches from the rice, creating that creamy, rich texture without the need for any cream. Be patient—adding the stock gradually is what makes the risotto perfectly al dente and full of flavor.
🍴 Serving Suggestions
Wine Pairing: Pair this seafood risotto alla pescatora with a crisp, dry white wine like the Pinot Grigio used in the recipe. Its bright acidity enhances the seafood’s briny flavors and cuts through the creamy risotto.
Festive Dinner: This dish is perfect for a holiday celebration like the Feast of the Seven Fishes. It’s a show-stopping main course that highlights the flavors of the sea in one elegant dish.
Casual Gatherings: Serve with a side of crusty bread and a light arugula salad for a satisfying yet balanced dinner. The bread soaks up the rich risotto, making every bite more indulgent.
🥣 Storage & Reheating
Storing Leftovers: Transfer leftover Risotto alla Pescatora to an airtight container and refrigerate. It's best enjoyed within 1-2 days as seafood can lose its freshness quickly.
Reheating Seafood Risotto: To reheat, gently warm the risotto on the stove over low heat, adding a splash of water or broth to bring back its creamy consistency. Stir occasionally until heated through. Avoid using the microwave, as it can make the seafood rubbery.
Freezing: Freezing is not recommended for this risotto since the texture of the seafood and rice can become mushy when thawed. It’s best to enjoy it fresh.
Instant Pot Risotto alla Pescatora (Seafood Risotto)
Prepare the Mussels: Set the Instant Pot to Sauté mode on medium heat. Add a drizzle of extra virgin olive oil and 2 minced cloves of garlic. Pour in 1 cup of white wine and add 7 ounces of fresh mussels. Cover with the lid (without sealing) and steam for 2-3 minutes until the mussels open. Remove the mussels, discard any that didn’t open, and set aside 12 mussels in shells for garnish. Shuck the rest and set the meat aside. Strain and reserve the cooking liquid for later.
Sauté the Onion and Garlic: Keep the Instant Pot on Sauté mode. Add a drizzle of olive oil, then stir in 1 diced onion and 4 minced garlic cloves. Sauté for 2-3 minutes until the onion becomes soft and translucent.
Toast the Carnaroli Rice: Add 2 cups of Carnaroli rice to the pot and stir to coat in the oil. Toast the rice for 2 minutes until slightly translucent. Deglaze the pot with ¼ cup white wine and 4 tablespoons lemon juice. Stir continuously until the liquid is absorbed.
Add Tomato Paste and Stock: In a small bowl, mix 4 tablespoons tomato paste with 4 tablespoons water. Stir this mixture into the rice. Pour in 4 cups of fish stock along with the reserved cooking liquid from the mussels. Stir well to combine.
Pressure Cook the Risotto: Secure the Instant Pot lid and set to Pressure Cook (Manual) on High heat for 6 minutes. Once the timer goes off, perform a quick release of pressure.
Cook the Seafood: Open the lid and switch the Instant Pot back to Sauté mode on low heat. Stir in the shucked mussels, 7 ounces prawns, 7 ounces baby scallops, and 7 ounces baby squid rings. Cook for 3-5 minutes, stirring occasionally, until the seafood is just cooked through.
Finish with Parmesan and Garnish: Turn off the heat and stir in ½ cup grated parmesan cheese. Season with salt and pepper to taste. Garnish with 2 tablespoons chopped parsley and the reserved mussels in shells. Serve with lemon wedges on the side of the Risotto alla Pescatora.
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Feast of the Seven Fishes Instant Pot Seafood Risotto
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Equipment
- Large pot with lid
- Large, tall-sided pot
- Wooden spoon
- Ladle
- Chopping board and knife
- Grater
Ingredients
- 2 tablespoons olive oil
- 1 medium white onion diced
- 6 garlic cloves minced (4 for risotto, 2 for mussels)
- 1¼ cups white wine ¼ cup for risotto, 1 cup for mussels
- 2 cups Arborio rice
- 4 tablespoons lemon juice
- 4 tablespoons tomato paste
- 4 tablespoons water
- 6 cups fish stock or vegetable broth
- 7 ounces live mussels
- 7 ounces prawns or shrimp
- 7 ounces baby scallops
- 7 ounces baby squid cut into calamari rings
- ½ cup parmesan cheese grated
- 2 tablespoons parsley chopped
- Salt and pepper to taste
- Lemon wedges optional
Instructions
- Steam the Mussels: In a large pot, combine 1 cup white wine, 2 minced garlic cloves, and a pinch of salt. Bring to a simmer over medium heat. Add 7 ounces live mussels, cover, and steam for about 5 minutes until the mussels open. Discard any that do not open. Set aside half the mussels in shells for garnish, and shuck the rest, setting the meat aside.
- Prepare the Broth: In a separate pot, heat 6 cups fish stock over medium heat. Keep it warm throughout the cooking process.
- Start the Risotto: In a large, tall-sided pot, heat 2 tablespoons olive oil over medium heat. Add 1 diced onion and 4 minced garlic cloves. Sauté for about 3-5 minutes until the onion becomes soft and translucent.
- Toast the Rice: Add 2 cups Arborio rice to the pot. Stir continuously for 2-3 minutes until the rice is slightly translucent.
- Add Wine and Lemon Juice: Pour in ¼ cup white wine and 4 tablespoons lemon juice. Stir until the liquid is mostly absorbed, about 1-2 minutes.
- Add Tomato Paste Mixture: In a small bowl, mix 4 tablespoons tomato paste with 4 tablespoons water. Add this mixture to the pot and stir until fully absorbed.
- Cook the Risotto: Add a ladleful (about ½ cup) of warm fish stock to the rice. Stir continuously until the stock is absorbed. Repeat this process, adding ½ cup stock at a time, stirring continuously until each addition is absorbed before adding more. Continue for about 18 minutes, until the rice is tender but still slightly firm.
- Add Seafood: Once the risotto is creamy and almost fully cooked, add the shucked mussels, 7 ounces prawns, 7 ounces baby scallops, and 7 ounces baby squid. Cook for another 5-7 minutes, stirring occasionally, until the seafood is cooked through.
- Finish and Serve: Turn off the heat and stir in ½ cup grated parmesan cheese. Season with salt and pepper to taste. Garnish with 2 tablespoons chopped parsley and the reserved mussels in shells. Serve with lemon wedges on the side for an extra burst of flavor.
Notes
Consistency: The risotto should be creamy but not soupy. If it becomes too thick, add a bit more stock to loosen it up.
🌡️ Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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