Shrimp & Scallop Risotto Recipe
Recipe information
Make Shrimp & Scallop Risotto in just 1h . Risotto, roasted mushrooms, freshly grated Grana Padano & black pepper cream sauce topped with seared shrimp, scallops & truffle oil
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Ingredients
Risotto
Roasted Mushrooms
Seafood
Roasting the Mushrooms
1. Preheat the Oven
Preheat your oven to 400°F (200°C).
2. Prepare the Mushrooms
On a baking sheet, toss the sliced mushrooms with olive oil and salt. Spread them out in a single layer.
3. Roast the Mushrooms
Roast in the preheated oven for 20 minutes, or until they are golden and tender, stirring halfway through.
Cooking the Risotto
4. Heat the Broth
In a saucepan, heat the chicken or vegetable broth over medium heat until simmering. Keep it warm on the stove.
5. Sauté Aromatics
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped shallots and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
6. Toast the Rice
Add the Arborio rice to the skillet and stir to coat the grains. Toast the rice for 2-3 minutes until it turns slightly translucent.
7. Add Wine
Pour in the white wine and stir until it is fully absorbed by the rice.
8. Cook the Risotto
Begin adding the warm broth to the rice one ladle at a time. Stir frequently and allow each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
9. Finish the Risotto
Remove the skillet from heat and stir in the remaining tablespoon of butter, Grana Padano cheese, and season with black pepper to taste.
Cooking the Seafood
10. Sear the Shrimp and Scallops
In a separate skillet, melt the butter over medium-high heat. Season the shrimp and scallops with salt. Add the scallops first and sear for about 2-3 minutes on each side until golden. Remove and set aside.
11. Cook the Shrimp
In the same skillet, add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove from heat.
12. Drizzle with Truffle Oil
Drizzle the cooked shrimp and scallops with truffle oil and toss gently.
Assembly
13. Plate the Dish
Serve the risotto in bowls topped with the roasted mushrooms, seared shrimp, and scallops. Drizzle with additional truffle oil, if desired.
14. Garnish and Enjoy
Garnish with extra Grana Padano cheese and freshly cracked black pepper. Enjoy your Shrimp & Scallop Risotto!
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