This always tastes like late summer by the Adriatic. Windows open, a little sea breeze (or you pretend), pan whispering on the stove. Honestly, if I close my eyes I can hear the boats.
The “secret” isn’t really a secret: the fresher the seafood, the better the risotto. Shrimp, calamari, mussels… maybe a small piece of white fish if it’s hanging around. Let it cook gently so the flavor seeps into the rice instead of shouting over it.
I start simple — onion and two cloves of garlic in good olive oil, slow and patient. Rice goes in and toasts for, what, 30 seconds? till it smells a bit nutty. Splash of white wine to wake it up. After that it’s just hot fish stock, ladle by ladle. Stir enough to keep it moving, not like you’re mixing concrete. You want that soft ripple, not a thick paste.
Seafood goes in stages: calamari first (it forgives time), then shrimp and mussels right at the end. They’re kind of divas; overcook them and they sulk. A handful of parsley, a drizzle of olive oil, maybe a squeeze of lemon if it needs brightness — and that’s pretty much Dalmatia in a bowl. No cream, no cheese. Save the cheese for something else.
Tiny tip: keep the stock hot so the rice doesn’t seize up. If the risotto looks tight, loosen with a splash of stock and give it 60 seconds off the heat — it relaxes. And if your stock tastes a bit shy, simmer the shrimp shells for ten minutes while you chop. I’d say that little move makes it sing.
For the risotto
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300 g
Arborio or Carnaroli rice
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200 g
calamari, cleaned and cut into rings
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200 g
shrimp, peeled and deveined
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200 g
mussels (in shells), cleaned
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150 g
white fish fillet, cut into chunks
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1
onion, finely chopped
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2
cloves
garlic, minced
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120 ml
dry white wine
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1 L
fish or seafood stock, kept warm
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4 tbsp
olive oil
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2 tbsp
fresh parsley, chopped
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to taste
salt and black pepper
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1
lemon, cut into wedges
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the base
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Sauté onion and garlic
Heat olive oil in a wide pan. Sauté onion until translucent, then add garlic and cook briefly until fragrant.
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Toast the rice
Add the rice and stir for about a minute so it gets lightly toasted and coated in oil.
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Deglaze with wine
Pour in the white wine and let it reduce almost completely, stirring gently.
Cook the risotto
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Add stock gradually
Add hot fish stock one ladle at a time, stirring often. Wait until the liquid is almost absorbed before adding more.
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Cook the seafood
When the rice is halfway cooked, stir in calamari and fish chunks. After a few minutes, add shrimp and mussels, cooking until they just turn opaque and the mussels open.
Finish and serve
Note: For an even richer taste, you can add a few clams or scallops if available.
Updated: August 30, 2025