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Seafood Risotto Dish: A Creamy Delight for Seafood Lovers

  • Author: Maria
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

Enjoy a luxurious Seafood Risotto made with creamy Arborio rice, fresh shrimp, scallops, and mussels, all enhanced by white wine and Parmesan cheese. This comforting dish is perfect for any occasion, offering a delightful blend of flavors and textures.

Ingredients

Scale
  • 1 cup Arborio rice
  • 4 cups seafood stock
  • 1 cup dry white wine
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup shrimp, peeled and deveined
  • 1 cup scallops, cleaned and halved
  • 1 cup mussels, cleaned and debearded
  • 1/2 cup frozen peas
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • 1 lemon, cut into wedges (for serving)

Instructions

  1. If making homemade seafood stock, gather shells from shrimp, crab, or lobster, and fish bones if available.
  2. In a large pot, combine the shells and bones with 8 cups of water, 1 quartered onion, 2 chopped celery stalks, and 1 chopped carrot.
  3. Bring to a boil, then reduce heat and simmer for 30-45 minutes.
  4. Strain the stock through a fine-mesh sieve into a bowl, discarding solids. Set aside about 4 cups of stock.
  5. In a large saucepan, heat olive oil and 1 tablespoon of butter over medium heat.
  6. Add chopped onion and sauté for about 5 minutes until translucent.
  7. Stir in minced garlic and cook for an additional 1-2 minutes, being careful not to burn it.
  8. Add Arborio rice, stirring to coat with oil and butter. Toast for 2-3 minutes until slightly translucent around the edges.
  9. Pour in the dry white wine and stir continuously until mostly absorbed by the rice.
  10. Begin adding seafood stock, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
  11. Continue for 18-20 minutes until the rice is creamy and al dente. Taste as you go; you may not need all the stock.
  12. When the rice is nearly done, add shrimp, scallops, and mussels. Stir gently to incorporate.
  13. Cook for an additional 5-7 minutes until shrimp are pink and opaque, scallops are cooked through, and mussels have opened. Discard any unopened mussels.
  14. Stir in frozen peas and cook for another 2 minutes until heated through.
  15. Remove from heat and stir in the remaining tablespoon of butter and grated Parmesan cheese until melted and creamy.
  16. Season with salt and pepper to taste, adjusting as needed.
  17. Spoon risotto into warm bowls or plates.
  18. Garnish with freshly chopped parsley and serve with lemon wedges on the side.
  19. Optionally, drizzle with extra olive oil for added richness.

Notes

  • Use High-Quality Ingredients: Fresh seafood and stock will enhance the flavor.
  • Stir Constantly: This helps achieve the creamy texture characteristic of risotto.
  • Don’t Rush: Adding stock too quickly can lead to uneven cooking.
  • Experiment with Seafood: Feel free to substitute or add other seafood like crab or calamari.
  • Make it Ahead: Risotto is best served fresh, but you can prepare the stock and chop ingredients in advance.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

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Find it online: https://www.beerecipe.com/seafood-risotto-dish/