Market Fish Recipe
Creamy Seafood Risotto, Rotating Seasonal Plating
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Risotto Base
Garnish
Method
Preparing the Seafood
- 1
Sauté the Seafood
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and mussels. Cook for about 3-4 minutes, until the shrimp are pink and the mussels have opened. Remove from the skillet and set aside.
- 2
Prepare the Market Fish
In the same skillet, add another tablespoon of olive oil and place the market fish. Season with salt and pepper. Cook for about 4-5 minutes on each side or until cooked through and flaky. Remove from heat and set aside.
Making the Risotto
- 3
- 4
Toast the Rice
Add the Arborio rice to the pot and stir for 2-3 minutes until the rice is lightly toasted.
- 5
Deglaze with White Wine
Pour in the white wine, stirring constantly until the wine has mostly evaporated.
- 6
Add the Stock Gradually
Begin adding the fish stock, one ladle at a time, stirring continuously. Allow the stock to be absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 7
Finish the Risotto
Stir in the heavy cream and grated Parmesan cheese. Season with additional salt and pepper to taste. Gently fold in the sautéed seafood.
Plating and Serving
- 8
Plate the Risotto
Spoon the risotto into serving bowls. Top with pieces of market fish and the sautéed shrimp and mussels.
- 9
Garnish and Serve
Garnish with chopped fresh parsley and serve with lemon wedges on the side.
