Risotto De La Mer Recipe

Warm stock

Place the chicken or fish stock in a small saucepan and keep it warm over low heat; do not boil. Warm stock helps the rice cook evenly.

Dry seafood

Pat shrimp and scallops very dry with paper towel and season lightly with 1/4 tsp salt and a pinch of pepper. Dry surfaces ensure better sear.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add scallops in a single layer and sear without moving for 1.5–2 minutes until a golden crust forms. Flip and cook 30–60 seconds more until just opaque. Transfer scallops to a plate and tent with foil.

In the same skillet, add remaining 1 tablespoon olive oil. Add shrimp and cook 1–1.5 minutes per side until pink and opaque. Transfer with scallops to the plate.

Add sliced mushrooms to the skillet, sauté 3–4 minutes until browned and any moisture has mostly evaporated. Add minced shallot and cook 30–45 seconds until fragrant. Season mushrooms with 1/4 tsp salt and a pinch of pepper. Transfer mushrooms to the plate with seafood.

In a wide, heavy-bottomed saucepan or skillet, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add the finely diced onion and cook 4–5 minutes until translucent but not browned.

Add minced garlic and cook 30 seconds until aromatic. Add the Arborio rice and stir to coat each grain with butter and oil, toasting 1.5–2 minutes until the edges of the rice become translucent.

Pour in the 1/2 cup dry white wine and stir frequently until the wine is almost completely absorbed.

Begin adding the warm stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 18–20 minutes until the rice is creamy and cooked al dente (tender with a slight bite). You may not need all 5 cups; stop when texture is right.

When the rice is nearly done (after about 16–18 minutes), stir in the reserved mushrooms, then gently fold in the seared shrimp and scallops to warm through. If the pan is dry, add 2 tablespoons of warm stock to loosen.

Pour in the 1/2 cup heavy cream and optional 2 tablespoons dry sherry. Stir gently and cook 1–2 minutes until the sauce is slightly thickened and coats the rice and seafood.

Turn off the heat. Stir in 1 tablespoon butter and 1/2 cup grated Gruyère or Parmesan until melted and incorporated. Taste and adjust seasoning with up to 3/4 teaspoon additional salt and remaining black pepper as needed.

Stir in chopped parsley and lemon zest to brighten flavors. Let rest 1 minute; the risotto should be creamy but not soupy. If too thick, add 1–2 tablespoons warm stock to reach desired consistency.

Spoon the risotto into warmed shallow bowls, arranging scallops and shrimp on top if desired. Drizzle any resting seafood juices from the plate over the dish.

Garnish with a sprinkle of fresh chives (optional), extra grated cheese, and a small grind of black pepper. Serve immediately.