Risotto alla Pescatora — Calamari and Octopus

Carnaroli’s firm grains absorb the flavor of calamari, scallops, mussels, and octopus while keeping their own texture. The seafood moves from gentle sweetness to deeper briny savor, giving the risotto a layered maritime character.

The dish brings together two broad currents in Italian food culture: the rice traditions of the north and the seafood cooking found along the peninsula’s long coastline.