Seafood Risotto Recipe

Cooking Directions

1. 1

   Prepare the Stock

   In a saucepan, bring the fish or seafood stock to a simmer. Keep warm on low heat.

2. 2

   Sauté Aromatics

   In a large pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.

3. 3

   Cook the Rice

   Add the Arborio rice to the pan, stirring to coat the grains in the oil and butter. Cook for about 2 minutes until the rice is slightly translucent.

4. 4

   Deglaze with Wine

   Pour in the white wine and stir until it is mostly absorbed by the rice.

5. 5

   Add Stock Gradually

   Begin adding the warm stock to the rice, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process for about 15-20 minutes until the rice is creamy and al dente.

6. 6

   Incorporate Seafood

   In the last 5 minutes of cooking, add the calamari, scallops, baby shrimp, salmon, and mussels to the risotto. Stir gently to combine and allow the seafood to cook through.

7. 7

   Finish the Risotto

   Once the seafood is cooked and the risotto is at your desired consistency, remove it from heat. Stir in the remaining tablespoon of butter, grated Parmesan cheese, and season with salt and black pepper to taste.

8. 8

   Serve

   Garnish with fresh parsley and serve immediately while hot.