How to Make Seafood Risotto with Gino D’Acampo | Italian Cooking Made Easy

Creamy, rich and packed with flavour — Gino D’Acampo’s Seafood Risotto is Italian comfort food at its best.

In this episode of Gino’s Italian Family Adventure, Gino shows how to make a classic seafood risotto using fresh ingredients, patience, and plenty of Italian passion. 🇮🇹

From the delicate aroma of white wine and garlic to the perfectly cooked prawns, mussels and calamari, this is a masterclass in simplicity and balance — proof that great Italian food doesn’t need to be complicated.

👨‍🍳 In This Video You’ll Learn:

✅ How to cook risotto like an Italian chef (no shortcuts!)
✅ The secret to achieving perfect creamy texture
✅ Gino’s timing tips for seafood flavour without overcooking
✅ Why stirring (and love) make all the difference

📺 Watch Like Mamma Used To Make on ITVX here: https://www.itv.com/watch/gino’s-italy:-like-mamma-used-to-make/10a3197

📺 Watch Secrets Of The South on ITVX here: https://www.itv.com/watch/gino’s-italy:-secrets-of-the-south/10a5274

📺 Watch Gino’s Italian Christmas Feast on ITVX here: https://www.itv.com/watch/gino’s-italian-christmas-feast/10a3225

📺 Watch Gino’s Cooking Up Love on ITVX here: https://www.itv.com/watch/gino’s-cooking-up-love/10a2825

Gino’s Italian Family Adventure Cookbook is available here: https://amzn.eu/d/9TEwOKN

Subscribe and stay tuned for more!

Website: https://ginodacampo.com/
Instagram: https://www.instagram.com/iamginodacampo/
Twitter/X: https://x.com/Ginofantastico
Facebook: https://www.facebook.com/GinoDAcampo/
TikTok: https://www.tiktok.com/@iamginodacampo?is_from_webapp=1&sender_device=pc
https://www.youtube.com/@GinoDAcampo

#GinoDAcampo #SeafoodRisotto #ItalianFood #ItalianRecipes #GinosItalianFamilyAdventure #AuthenticItalian #CookingWithGino #ItalianCuisine #CelebrityChef #ItalianFoodMadeEasy #FamilyCooking #ItalianChef #RisottoRecipe #SeafoodRecipe #CookingShow #FoodLovers #ITVX #Italy2025 #MediterraneanCooking #HomeCooking

[Music] For me, Naples is all about family and food. If you would give my mother any kind of seafood, she was the master. And a recipe that always feel like home is one of my mama’s favorites. Seafood risoto. First thing we need to do is to cook the seafood. Add a splash of olive oil to the pan, a few slices of garlic and some chili flakes. When it starts to sizzle, add clams and muscles. This will take about 5 minutes to cook. No more than that. Give it a good shake. A little bit of white wine. Then we’re just going to put the lid on top. What’s going to happen now? The steam from the heat underneath is going to open all the clams and all the muscles. Once they’ve opened, set them aside and start the all important rice. So, first thing we’re going to put olive oil. Then I’m going to put a few slices of garlic. Now is the time for the rice to go in there. The outside of the grain is going to become translucent and the inside is going to be ready to absorb the stock. When the rice is toasted, add a sprinkle of chili flakes and a handful of prawns. Remember to keep stirring. That’s what my mom used to say to me. Janaro, remember to keep stirring the rice. Well, she didn’t talk English. I’m saying in English. She used to say, Janaro. Janaro. See, momando. Yes, mom. I’m stirring. Look at that. All nice and toasted. Wine goes in there. You see all these bubbles here? is telling me that the alcohol from the wine is going away, but yet the flavor of the wine stays into the rice. Next, gradually add some fish stock and allow the rice to absorb the stock. Now, for some of the cooked clams and muscles, if they close, don’t you even think about it. Don’t use them. See that? I’ve got all this beautiful stock. That is flavor going straight into your roto. I’m going to put a little bit of parsley. To make the risoto creamy, there is only one technique. Salted butter. That’s the only way to do it. The starch from the rice comes out meets the butter. And the more you mix, the creamier becomes. Remember all those clams and muscles that we cooked before? Now is the time to put them in there. We just mix everything together. And now the secret is to let it rest. To top off the dish, sear some prawns. 1 minute, no more than that. Now, this is what I want to hear. I’m going to add a little bit of salt so I make them extra crispy. Look at that. Exactly what I want. [Music] Wow, that smells good. You remember Non used to make this all the time? Yeah. And I followed exactly the way she did it. A little touch of extra virgin olive oil so you get the freshness of the oil right at the end and lemon zest. The job is done. [Music] This is actually really good. This is incredible. Morocco. It’s been a privilege for me to be able to show you where I came from. You know what? This is the life.