Seafood Risotto Recipe
Creamy risotto with shrimp, scallops, and fresh herbs.
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Ingredients
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Grains
Seafood
Broth
Dairy
Vegetables
Seasoning
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the fish stock or seafood broth over medium heat. Keep it warm but not boiling.
- 2
Sauté Aromatics
In a large pan, heat olive oil and 1 tablespoon of butter over medium heat. Add the shallots and cook until soft, about 2-3 minutes. Then add the minced garlic and cook for 1 additional minute.
Cooking
- 3
- 4
Add Wine
Pour in the white wine and stir until it is mostly absorbed by the rice.
- 5
Add Broth Gradually
Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. This process should take about 15-20 minutes.
- 6
Add Seafood
When the rice is al dente, add the shrimp and scallops to the risotto. Stir gently and cook for an additional 5-7 minutes until the seafood is cooked through.
- 7
Finish the Risotto
Remove the pan from the heat, and stir in the remaining tablespoon of butter, grated Parmesan cheese, chopped parsley, and basil. Season with salt and black pepper to taste.
