Seafood Risotto Recipe

Prepare seafood

Pat shrimp and scallops dry with paper towels. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Sear seafood

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add scallops spaced apart and sear 1.5–2 minutes per side until golden and just cooked through. Transfer scallops to a plate and tent with foil. In the same pan, add remaining tablespoon oil if needed and sear shrimp 1–1.5 minutes per side until pink and opaque; remove and keep warm. Quickly toss calamari rings into the hot pan for 30–45 seconds just until they curl; remove immediately to avoid toughness. Reserve any browned juices in the pan (set aside).

Reserve seafood liquid

If you collected any juices from the seafood pan, deglaze with up to 1/2 cup hot stock or white wine and reserve this flavorful liquid to add to the risotto as part of the cooking liquid.

Warm the stock

Place the 5 cups of seafood or vegetable stock in a saucepan and keep over low heat until it is steaming but not boiling. If using reserved seafood liquid, add it to the stock or set it alongside to add early in the cooking.

Sweat aromatics

In a separate large heavy-bottomed skillet or wide saucepan, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the minced shallot and a pinch of salt; cook, stirring occasionally, until translucent and very soft, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Toast rice

Add 1.5 cups Arborio rice to the aromatics and stir to coat for 1.5–2 minutes until the edges of the rice grains become translucent and you smell a nutty aroma. This step helps the rice hold texture.

Deglaze with wine

Pour in 1/2 cup dry white wine and stir constantly until the wine is mostly absorbed by the rice.

Cook risotto by adding stock

Begin adding the hot stock, one ladle (about 1/2 cup) at a time, to the rice. Stir frequently but gently. Allow most of each addition to be absorbed before adding the next. Continue this process for about 18–22 minutes total. About halfway through (after 8–10 minutes), add the reserved seafood cooking liquid if you set any aside. Taste the rice as you go; it should be tender with a slight al dente center when finished.

Season during cooking

When you are about 2–3 minutes from the rice being done, season with 1 tsp salt and 1/2 tsp black pepper, tasting and adjusting as needed.

Mount with butter and cheese

When the rice is creamy and just cooked, remove the pan from heat. Stir in 1 tablespoon cold cubed butter and 1/2 cup grated Parmesan cheese vigorously to create a glossy, creamy texture (mantecatura). Add a squeeze of lemon juice (about 1–2 tsp) and the zest from the lemon for brightness. Adjust seasoning if needed.

Add seafood

Gently fold the seared shrimp, scallops, and calamari into the risotto to warm through for 1 minute. Do not overcook—seafood should remain tender. If risotto has thickened too much, loosen with a splash of hot stock.

Plate and garnish

Divide the risotto among 4 warm bowls. Top with a drizzle of extra-virgin olive oil, the chopped flat-leaf parsley, and optional microgreens or chives. Finish with an additional small grind of black pepper and an extra sprinkle of Parmesan if desired.

Serve

Serve immediately while the risotto is creamy and hot. Provide lemon wedges on the side for extra acidity.