Classical tradition
Risotto alla Pescatora — Marinara and Baby Cuttlefish
Carnaroli rice slowly cooked with marinara sauce, baby cuttlefish and a mix of scallops, clams, mussels and shrimp, rich with seafood sweetness and briny depth.
The story
About the dish
Slow cooking gives Carnaroli time to absorb the marinara and the character of the seafood. Scallops and shrimp bring gentle sweetness, clams and mussels add briny depth, and baby cuttlefish contributes a clean ocean savor while the rice gathers everything into a creamy whole.
Carnaroli itself carries a modern chapter of Italian rice history. Milanese grower Ettore De Vecchi presented the variety in 1945, and Ente Nazionale Risi later restored and preserved its original characteristics. Its grains are prized for holding their shape while taking on surrounding flavors—exactly the quality that lets a mixed seafood risotto taste unified without losing texture.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.