Seafood Risotto: This easy seafood risotto recipe is topped with various mixed seafood. Use whatever is locally available and in season! This method calls for cooking the seafood separately from the risotto. To serve, the risotto is plated, and the seafood is poured over the top for a gorgeous meal.
2tablespoonschopped fresh flat-leaf parsley for garnish
Lemon wedges for serving
SEAFOOD (about 1 pound total, cooked)
8ouncespan-cooked shrimp
8ouncesseared sea scallops
8ouncessteamed clams
6 to 8ouncescooked lump crabmeat or crab claws
8ouncescooked lobster tail or cooked claws
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Instructions
INSTRUCTIONS
Prepare the risotto: Heat the olive oil in a large pot or Dutch oven over medium heat.
Stir in the shallot and cook until soft. Add the Arborio rice and cook for another 2 to 3 minutes.
Add the white wine and stir until most of the wine has been absorbed, then ladle in 1 cup of seafood stock and continue to stir until most of the stock has been absorbed.
Continue adding more stock ½ to 1 cup at a time, stirring often and allowing each addition of stock to be absorbed before adding the next. This usually takes about 25 minutes. Cook until the rice is almost tender (al dente).
When the risotto is done, remove it from the heat and stir in the cheese, lemon zest, and heavy cream (if using). Season to taste with salt and pepper.
To serve, pour the risotto in a serving bowl or individual bowls and top with assorted cooked seafood. Garnish with the chopped parsley and serve with lemon wedges.
Notes
Recipe reprinted with permission from For the Love of Seafood: 100 Flawless, Flavorful Recipes That Anyone Can Cook by Karista Bennett (Countryman Press, 2023).Notes from Liren:Karista calls for seafood stock in this recipe; I combined seafood stock and lobster stock made with Better than Bouillon Lobster Base (affiliate link), which added incredible flavor! Notes from author Karista Bennett:"I call this my special occasion risotto. It’s topped with a variety of seafood, usually whatever is available locally or in season. Sometimes it's shrimp and crab, or crab and lobster, or clams and shrimp, or simply scallops. I prepare my seafood risotto a bit differently because l am a purist when it comes to risotto. I don’t like much ‘in’ the risotto, but I do like it adorned with delicious ingredients, such as seafood, vegetables, or mushrooms."
Side Dish Suggestions: roasted asparagus, broccolini, or braised greens + a crisp green salad