Seafood Risotto Recipe
Shrimp, scallops, clams, langostinos, and mussels finished with three-pepper butter.
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 Ingredients
Method
Cooking Directions
- 1
Prepare the Broth
In a saucepan, heat the chicken or seafood broth over medium heat until simmering. Keep warm.
- 2
Sauté Aromatics
In a large skillet or saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for an additional minute.
- 3
Cook the Rice
Add the Arborio rice to the skillet and stir for 2-3 minutes until the rice is slightly toasted. Begin adding the warm broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- 4
Add Seafood
Once the rice is al dente (about 15-20 minutes), add the shrimp, scallops, clams, langostinos, and mussels. Stir gently and cook until the seafood is cooked through and the mussels and clams have opened, about 5-7 minutes.
- 5
Finish the Risotto
Remove from heat and stir in butter, grated Parmesan cheese, three-pepper blend, salt, and black pepper to taste. Mix until creamy.
- 6
Garnish and Serve
Serve the risotto hot, garnished with fresh parsley.
