Risotto seafood

Seafood risotto, typically prawns, clams, mussels, and squid cooked into the rice with white wine, fish stock, garlic, and olive oil, finished without butter or Parmesan to keep the marine character clean. The absence of dairy fat changes the pairing calculus significantly from other risotti; the dominant flavours are marine, saline, and sweet shellfish rather than butter and Parmesan richness. Oak is eliminated by the seafood. The wine needs mineral salinity to engage the shellfish and acidity to cut the olive oil, with a body that suits the lighter, cleaner texture of a risotto without dairy enrichment.