Feast of the Seven Fishes Instant Pot Seafood Risotto

Feast of the Seven Fishes Instant Pot Seafood Risotto

Seafood risotto alla pescatora blends mussels, prawns, and scallops with creamy Arborio rice and white wine for a rich, elegant Italian-inspired dish.

Course Main Course

Cuisine Italian

Prep Time 20

Cook Time 35

Total Time 55

Servings Servings

Calories 476kcal

Author Meghan Birnbaum

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

Get Recipe Ingredients

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

Cleaning Mussels: Scrub mussels under cold water and remove any beards before cooking.
Consistency: The risotto should be creamy but not soupy. If it becomes too thick, add a bit more stock to loosen it up.

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