Seafood Risotto Recipe

Cooking Directions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable or seafood broth over low heat to keep it warm.

2. 2

   Sauté Aromatics

   In a large skillet or saucepan, heat the olive oil over medium heat. Add the shallots and garlic, and sauté until softened, about 3 minutes.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet and toast for 2-3 minutes, stirring frequently until the rice is well-coated and slightly translucent.

4. 4

   Deglaze with Wine

   Pour in the white wine and cook, stirring constantly, until it has mostly evaporated.

5. 5

   Add Broth Gradually

   Begin adding the warm broth, one ladle at a time, stirring continuously. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 15-20 minutes.

6. 6

   Add Seafood and Vegetables

   When the rice is creamy and al dente, stir in the shrimp, crab, scallops, asparagus, and wild mushrooms. Cook for an additional 5-7 minutes, or until the seafood is cooked through and the asparagus is tender.

7. 7

   Finish with Cheese

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

8. 8

   Serve

   Serve hot, garnished with fresh parsley.