Seafood Risotto Recipe
Creamy risotto with shrimp and scallops
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the chicken or seafood broth over low heat. Keep it warm but not boiling.
- 2
Sauté the Aromatics
In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped shallots and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Cooking the Risotto
- 3
Toast the Rice
Add the Arborio rice to the skillet and stir for 2-3 minutes until the rice is well-coated and slightly toasted.
- 4
Add Wine
Pour in the dry white wine and stir until it is mostly absorbed by the rice.
- 5
Cook the Risotto
Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. This process should take about 15-20 minutes until the rice is al dente.
Finishing Touches
- 6
Add Seafood
When the rice is nearly cooked, stir in the shrimp and scallops. Cook for an additional 5-7 minutes, or until the seafood is cooked through and opaque.
- 7
Incorporate Butter and Cheese
Remove the skillet from heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese until creamy. Season with salt and black pepper to taste.
- 8
Garnish and Serve
Garnish the risotto with chopped parsley and serve immediately for a creamy and delicious seafood risotto.