Risotto alla Pescatora (Italian Seafood Risotto) Italian Seafood Risotto Risotto alla Pescatora Risotto alla Pescatora (Italian Seafood Risotto) Risotto is one of northern Italy’s defining cooking methods, built not on cream but on the controlled release of starch from short-grain rice. This version focuses on mussels, clams, shrimp and squid with a light seafood stock. The goal is a flowing, glossy consistency Italians call all’onda: each grain remains distinct and al dente

Aragosta con Vongole e Pomodorini (Italian Lobster with Clams and Cherry Tomatoes) Aragosta con Vongole e Pomodorini Story of the Dish Aragosta con Vongole e Pomodorini is one of those dishes that immediately feels Mediterranean. It brings together three ingredients that naturally belong together: sweet lobster, briny clams, and ripe cherry tomatoes. When treated correctly, the result is elegant, bright, and deeply flavorful without needing cream, heavy spices, or complicated

Fregola allo Zafferano e Vongole (Italian Fregola) Fregola allo Zafferano e Vongole brings together three strongly Sardinian ideas: toasted fregola, saffron and the salinity of clams. The pasta cooks gradually in clam liquor and stock so its starch thickens the sauce, while saffron perfumes the liquid without becoming dominant. The clams are added back only at the end to prevent toughness. Ingredients Serves 4 • 12 oz (340 g) Sardinian fregola • 2 lb (900 g) littleneck clams,