Seafood risotto is a luxurious and comforting dish that combines the creamy texture of risotto with the fresh flavours of the sea. This Italian classic is perfect for a special occasion or a cosy dinner at home. The rich, savoury taste of the seafood melds beautifully with the creamy rice, creating a dish that is both elegant and satisfying.

More about Seafood Risotto Recipe

This recipe features a medley of seafood, including shrimp, scallops, and mussels, cooked in a flavorful broth with Arborio rice, garlic, onions, and white wine. The result is a dish that is both hearty and light, with each bite delivering a burst of ocean-fresh flavour. Whether you’re a seasoned cook or a novice in the kitchen, this seafood risotto is sure to impress your guests and delight your taste buds.

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Ultimate Seafood Risotto Recipe for Home Chefs

Recipe by Eric

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

Ingredients:

• 1 cup Arborio rice

• 1/2 pound shrimp, peeled and deveined

• 1/2 pound scallops

• 1/2 pound mussels, cleaned

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 4 cups seafood broth

• 1 cup dry white wine

• 1/2 cup grated Parmesan cheese

• 2 tablespoons olive oil

• 2 tablespoons butter

• 1 tablespoon lemon juice

• Salt and pepper, to taste

• Fresh parsley, chopped, for garnish

Instructions:

• Prep the Seafood:
• Rinse the shrimp, scallops, and mussels under cold water. Set aside.
• Cook the Seafood:
• Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the shrimp and scallops and cook until just opaque, about 2-3 minutes per side. Remove and set aside.
• Add the mussels to the pan with 1/2 cup of white wine. Cover and cook until the mussels open, about 5 minutes. Discard any that do not open. Remove from heat and set aside.
• Prepare the Risotto:
• In a large saucepan, heat the remaining olive oil and butter over medium heat. Add the chopped onion and garlic and sauté until soft and translucent, about 5 minutes.
• Add the Arborio rice to the saucepan and stir to coat the rice with the oil and butter. Cook for 2 minutes until the edges of the rice become translucent.
• Pour in the remaining white wine and cook, stirring constantly, until the wine is mostly absorbed.
• Cook the Risotto:
• Begin adding the seafood broth, one ladle at a time, to the rice. Stir constantly and wait until most of the liquid is absorbed before adding more broth. Continue this process until the rice is creamy and tender, about 18-20 minutes.
• Stir in the cooked shrimp, scallops, and mussels, along with any accumulated juices. Add the lemon juice and Parmesan cheese. Season with salt and pepper to taste.
• Serve:
• Remove the risotto from the heat and let it rest for a few minutes. Garnish with chopped parsley and serve immediately.

Ideas for Serving

• Serve the seafood risotto with a side of crusty bread to soak up the delicious broth.
• Pair it with a fresh green salad dressed with a light vinaigrette.
• A glass of chilled white wine, such as Pinot Grigio or Sauvignon Blanc, complements the flavours of the dish beautifully.

Nutritional Information (per serving)

• Calories: 450
• Protein: 28g
• Fat: 16g
• Carbohydrates: 44g
• Fiber: 2g
• Sugars: 3g

History

Risotto is a traditional Italian dish that originated in the northern regions of Italy, particularly in Lombardy and Piedmont. The dish is made by slowly cooking rice with broth until it reaches a creamy consistency. Seafood risotto, or “risotto ai frutti di mare,” is a popular variation that incorporates fresh seafood, reflecting Italy’s rich coastal heritage. This version of risotto celebrates the bounty of the sea and the Italian art of rice cooking.

FAQs

Can I use other types of seafood?

Yes, you can substitute or add other types of seafood like clams, squid, or fish. Just ensure they are fresh and adjust the cooking times accordingly.

Can I make this dish ahead of time?

While risotto is best enjoyed fresh, you can prepare the seafood and broth in advance. Reheat gently and finish cooking the rice just before serving.

What if I don’t have Arborio rice?

Arborio rice is preferred for its creamy texture, but you can use other short-grain rice varieties like Carnaroli or Vialone Nano if necessary.

Is there a vegetarian version of this dish?

Yes, you can make a vegetarian risotto by using vegetable broth and omitting the seafood. Add vegetables like mushrooms, asparagus, or peas for a delicious alternative.