Seafood Risotto Recipe
Creamy Parmesan Risotto with Lump Crab Meat, Shrimp (5) and Crawfish Tails.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Risotto Base
Method
Prepare the Seafood
- 1
Prepare Shrimp
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook for about 2-3 minutes on each side until pink and opaque. Remove from heat and set aside.
- 2
Prepare Crawfish and Crab
In the same skillet, add the crawfish tails and lump crab meat. Cook for about 2 minutes just to heat through, then remove from heat and set aside with the shrimp.
Make the Risotto
- 3
Sauté Aromatics
In a large saucepan, heat the remaining tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent, about 5 minutes.
- 4
- 5
Add Wine
Pour in the white wine and stir until it has mostly evaporated.
- 6
Add Broth Gradually
Begin adding the chicken or seafood broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more, continuing this process for about 18-20 minutes until the rice is creamy and al dente.
Combine and Serve
- 7
Mix in Seafood and Cheese
Once the risotto is cooked, gently fold in the cooked shrimp, crawfish, and crab meat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and black pepper to taste.
- 8