In a large skillet, heat olive oil over medium heat. Add the onion, green bell pepper, celery, and garlic. Sauté for about 5-7 minutes until the vegetables are soft and fragrant.

Cook the Rice

Add the arborio rice to the skillet and stir well to coat the rice with the oil and vegetables. Cook for 1-2 minutes until the rice is lightly toasted.

Add the Broth

Gradually add the vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente, about 20 minutes.

Incorporate the Seafood

Once the rice is cooked, gently fold in the Bayou la Barte shrimp, crab claw meat, and creole crawfish. Cook for an additional 5 minutes until the seafood is heated through.

Finish the Risotto

Stir in the grated parmesan cheese, and season with salt and black pepper to taste. Remove from heat.

Prepare Tempura Scallion

For the tempura scallion, heat oil in a separate pan. Dip scallions in tempura batter and fry until golden brown. Drain on paper towels.

Serve

Plate the risotto and top with crispy tempura scallions. Enjoy your Gulf Seafood Risotto!