Seafood Risotto Recipe

Rinse prawn shells and heads under cold water. In a medium saucepan, heat 1 tablespoon olive oil over medium heat and add prawn shells and heads. Sauté 3–4 minutes until aromatic and shells start to color.

Add 1/3 cup dry white wine and simmer 1–2 minutes to reduce slightly. Pour in cold water, add bay leaf, peppercorns, fish sauce, and 1/2 tsp salt. Bring to a gentle simmer, reduce heat to low, and simmer 20–25 minutes to extract flavor. Do not boil hard.

Strain stock through a fine mesh sieve into a bowl, pressing solids to extract liquid. Discard solids. Keep stock warm over the lowest heat (or in a thermos). You should have roughly 3 to 3.5 cups; if less, top with water to reach about 3 cups.

While stock simmers, scrub mussels under cold running water, remove beards, and discard any open mussels that do not close when tapped. Pat mussels, shrimp, scallops, and squid dry with paper towels.

Season shrimp, scallops, and squid lightly with 1/4 tsp salt and a pinch of pepper. Keep refrigerated until ready to add to risotto.

In a small food processor or mini-chopper, combine cilantro, parsley, green onions, red chili, 1 garlic clove, rice vinegar, soy sauce, sesame oil, neutral oil, lime juice, sugar (if using), and 1/2 tsp salt. Pulse until finely chopped but still bright and slightly chunky — you want texture. Taste and adjust salt, acid, or heat. Set aside at room temperature.

Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add diced onion and sauté 4–5 minutes until translucent but not browned.

Add minced garlic and cook 30 seconds until fragrant. Add Arborio rice and stir to coat each grain in fat; cook 1.5–2 minutes until edges of rice become translucent.

Pour in 4 fl oz dry white wine and stir continuously until wine is almost completely absorbed.

Reduce heat to medium-low. Begin adding hot prawn stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most liquid is absorbed before adding the next ladle. Continue this process for 16–18 minutes total, tasting after 14 minutes for doneness; rice should be al dente with a slight bite and risotto creamy but not soupy.

When rice is about 3–4 minutes from finished (after about 13–15 minutes and with 1–2 ladles of stock remaining), heat a separate sauté pan over medium-high heat with 1 tablespoon olive oil.

Add mussels to the hot pan with a splash (about 1 oz) of the prawn stock or 1 tablespoon white wine, cover, and steam 3–4 minutes until mussels open. Remove opened mussels and reserve their cooking liquid. Discard any remaining closed mussels.

In the same pan, add a small knob (1/2 tablespoon) of butter and quickly sear the shrimp and scallops 1–1.5 minutes per side until just opaque (do not overcook). Remove and keep warm. Sear squid rings 45–60 seconds, they should just turn opaque and curl; remove and keep warm. Reserve juices in pan.

Stir the reserved mussel cooking liquid and any pan juices into the risotto as one of the final ladles of liquid to concentrate seafood flavor.

When rice reaches desired texture, remove pan from heat. Stir in remaining 1 tablespoon butter, grated Parmesan, heavy cream (if using), lemon zest, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper. Stir vigorously for 1 minute to create a glossy, creamy finish.

Gently fold in the cooked shrimp, scallops, and squid to warm through — do this quickly so they do not overcook. Add mussels (shelled or in shell as preferred). Taste and adjust seasoning.

Spoon risotto into warmed shallow bowls, distributing seafood evenly.

Drizzle 1 teaspoon extra virgin olive oil over each portion and spoon 1–1.5 tablespoons of the spicy Asian chimichurri on top or to the side. Garnish with microgreens or chopped parsley and serve with a lemon wedge.

Serve immediately. Recommend pairing with a crisp dry white wine.