Check out this delicious Aussie take on Risotto alla Marinara! Down under, when we say "marinara," we're talking about a seafood mix rather than your traditional tomato-based sauce. A medley of prawns, calamari, mussels, and perhaps a bit of fish, all simmered together, the perfect accompaniment to a bed of pasta or rice.
Ingredients for this Seafood Risotto
- Vegetable stock
- Seafood marinara mix
- Extra virgin olive oil
- Onion
- Arborio rice
- Garlic
- White wine (or more stock)
- Baby spinach leaves
- Parmesan
- Lemon
- Salt and pepper
The basics of risotto
Stick to these basic steps, and you'll whip up a ripper risotto without breaking a sweat or worrying about messing it up.
- Choose the right rice:
The most important ingredient for risotto is the rice. Choose a short-grain rice, such as Arborio, Carnaroli or Vialone Nano. It can absorb the liquid slowly and release starch, giving the dish its creamy texture.Add image - Toast the rice:
Before adding the liquid, toast the rice in a little bit of butter or oil. This will give the dish a nutty flavour and help to prevent the rice from becoming mushy. - Use hot liquid:
It’s important to use hot liquid when making risotto. This will keep the cooking temperature consistent and prevent the rice from becoming too starchy or too mushy. - Stir constantly:
To achieve a creamy texture, stir the rice constantly while adding the liquid. Only add more liquid once the previous liquid has been absorbed. - Don’t overcook the rice:
The perfect risotto should have a slightly firm centre, known as “al dente”. Overcooking the rice will result in a mushy texture and the loss of the rice’s flavour. - Add cheese and butter at the end:
Once the risotto is cooked, remove it from the heat. Add in grated Parmesan cheese and butter, stirring until fully melted and combined. - Let it rest:
Let the risotto rest for a few minutes before serving. This allows the flavours to meld and the dish to thicken slightly.
Best wine to serve with this Risotto alla Marinara:
A fantastic Australian wine to pair with seafood risotto would be a crisp and refreshing white wine, such as a Sauvignon Blanc or a Chardonnay. Here are a couple of specific recommendations:
- Sauvignon Blanc:
Look for a Sauvignon Blanc from regions like Margaret River or Adelaide Hills. These wines typically offer vibrant acidity, citrus notes, and herbaceous flavours that complement the Risotto marinara beautifully.- Altus rise Wildlight Margaret River Sauvignon Blanc 2022
- Heirloom Vineyards Adelaide Hills Sauvignon Blanc 2022
- Chardonnay:
Opt for a cool-climate Chardonnay from Victoria's Yarra Valley. These Chardonnays tend to be elegant with citrus and stone fruit flavours, along with a subtle minerality that enhances the seafood without overpowering it.- Tarrawarra Estate Yarra Valley Chardonnay 2018
What to serve with Risotto alla Marinara
Seafood risotto pairs wonderfully with a variety of side dishes that complement its flavours and textures. Here are some suggestions:
- Green Salad:
A simple green salad with a light vinaigrette dressing can provide a refreshing contrast to the richness of the Risotto alla Marinara. Include ingredients like mixed greens, cherry tomatoes, cucumber, and avocado for added freshness. - Garlic Bread or Breadsticks:
Serve some crusty garlic bread or breadsticks on the side to soak up the delicious sauce from the seafood risotto. You can also sprinkle the bread with Parmesan cheese for extra flavor. - Antipasto Platter:
Create a Mediterranean-inspired antipasto platter with an assortment of cured meats, cheeses, olives, and marinated vegetables. The variety of flavours and textures will complement the seafood marinara risotto recipe beautifully.
Don't be scared to experiment, these guys in Sydney even suggest a red with Italian Seafood Risottos!!
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Easy Aussie-style Risotto alla Marinara
- Total Time: 30 minutes
- Yield: 4
Description
Dive into a ripper seafood marinara risotto, packed with the best seafood straight from the Aussie coast! Get a taste of the ocean with plump prawns, tender calamari, juicy mussels, and delicate fish, all in one combo. A fair dinkum Aussie feast!
Ingredients
- 6 cups Vegetable stock
- 600g Seafood marinara mix
- 1 tbs Extra virgin olive oil, plus extra for drizzling
- 1 Onion, finely chopped
- 400g Arborio rice
- 2 cloves of Garlic, peeled and crushed
- â…“ cup White wine, or replace with stock
- 140g Baby spinach leaves
- 80g Parmesan, grated
- 2 Lemons, first finely grated rind and then juice
- Salt and pepper, to taste
Instructions
- Heat stock to a gentle simmer in medium saucepan. Add the marinara mix and cook for 2 minutes or until just cooked through.  Using a slotted spoon remove the seafood to a plate and set aside.  Keep stock at a gentle simmer.
- Meanwhile, heat oil in the heavy based saucepan over a low-medium heat. Add the onion and cook for 5 minutes or until softened.Â
- Add the rice and garlic, stirring continuously for 2 minutes or until rice becomes transparent.
- Add wine and stir until all absorbed.  Add stock 1 ladleful at a time, stirring continuously until all the liquid is absorbed before adding the next. Cook until rice is al dente. (If the rice is a little hard, stir in a little boiling water and continue cooking until rice is done.) Remove from heat.
- Gently stir through the reserved seafood, spinach, parmesan and lemon juice and rind. Season and serve immediately with a drizzle of extra olive oil.
- Prep Time: 5
- Cook Time: 25
- Category: Seafood
- Method: Stove-top
- Cuisine: Australian
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