Oyster Risotto

For a risotto with a rich flavor, we recommend starting with the broth. In a large pot, place the parts of a scorpionfish (or another fish suitable for stock), a halved onion, and a clove of garlic. Cover with water and let it simmer for at least 30–40 minutes. Then strain the liquid and keep it warm.

Carefully open the oysters, collecting their liquid in a bowl. Strain it to remove any impurities. Extract the mollusks and chop them roughly, leaving a few whole for the final garnish. Season them with chopped parsley and a grind of black pepper, then mix gently.

Heat a drizzle of extra virgin olive oil in a large pan. Add the rice and toast it for a couple of minutes over medium heat, stirring constantly. When the grains become translucent, deglaze with the white wine and let it evaporate completely.

At this point, start adding the hot broth, one ladle at a time, stirring occasionally and allowing the liquid to be absorbed before adding more.

When the rice is halfway cooked (after about 10–12 minutes), add the oysters along with their filtered liquid. Continue cooking, adding broth little by little until the rice is al dente.

Pour in another glass of white wine, stir, and let it evaporate. Add the lemon juice to enhance the sea flavor, then toss everything together to blend well. Turn off the heat and stir in a generous drizzle of extra virgin olive oil to give the risotto a silky texture.

Serve the risotto immediately, piping hot, garnished with the whole oysters and a sprinkle of chopped parsley.

For further information, we are always at your disposal! Enjoy your meal!