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Risotto con Frutti di Mare image

Risotto con Frutti di Mare

Risotto con Frutti di Mare is a lovely risotto with fresh fruits de mer. Use the fish and shellfish that is in season. A good risotto is nice and oozy and the rice should be al dente. Don't overcook the rice!

Risotto is a true comfort food.

For a Keto (low carb) variety, use cauliflower rice instead of Arborio rice.

The success to making a great risotto is good rice, good stock and some patience.

Good rice is important as this will determine the texture of the risotto. Arborio is the rice of choice for many. This rice is named after a village in Piemonte in Northwestern Italy.

Arborio rice contains a high level of amylopectin starch, which is responsible for the creaminess of the dish. 100 g of rice contain some 29 g of carbohydrates. Below you will find an alternative for Keto diets.


Chefs will argue how to make the perfect risotto. Add a little bit of stock to the rice, and then wait until it is all absorbed? Or can you just add all stock at the beginning and simmer? I tend to stick to the traditional way, because it is so therapeutic.

General steps for risotto

Before starting on your risotto, have all ingredients ready. If your Frutti di Mare is uncooked, you should plan when to add these ingredients in the process below so it can cook through.

  1. Finally cut up a shallot (shallots have a milder flavor than onions).
  2. Warm up the stock and keep it close to boiling point. 
  3. Gently sauté the shallot in some olive oil.
  4. Optionally add two fillets of anchovies and let them dissolve.
  5. Add the rice and stir.
  6. Optionally add some white wine as an aromatic and let is be absorbed before adding the stock in the next step.
  7. Add a ladle of stock and stir. Add the next ladle once the previous one has been absorbed by the rice. Regulate the heat so that the mixture will continue to simmer.
  8. Regularly taste your risotto to see if it is 'al dente', firm but not crunchy. 


Quantities below are for two adults.

  1. 400 g or 2 cups of Arborio Rice. The standard recommendation is 200 grams of rice per person. I generally find that a little much.
  2. 1 medium size shallot.
  3. 100 ml of dry white wine (optional). 
  4. Good quality stock. For Risotto con Frutti de Mare use fish stock (make from fish stock cubes if you don't want to make your own). You will need three times the volume of the rice, so 1.2 l or 6 cups.
  5. 200 - 300 g of Frutti de Mare. Use shrimp, squid, shellfish, whatever is in season. If using shellfish, leave the shell on for more flavor.  

Low carb variety (Keto diet)

There is no such thing as low-carb Arborio rice. However, you can use cauliflower rice (available in many supermarkets). This is essentially cauliflower that has been grated to pieces the size of a grain of rice.

Cauliflower rice does not absorb stock, so the method of preparation has to be slightly different. 

First precook the cauliflower rice until it is almost al dente and set aside. Instead of the large volume of stock in the original recipe, use concentrated stock (by reducing if necessary). Sauté the shallot, and add the other ingredients and cook until the seafood is cooked through. Add the "rice" and mix well.