Seafood Risotto Recipe

Prep seafood

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

Cook seafood

In a large skillet over medium-high heat, add 1 tablespoon olive oil. When shimmering, add scallops and sear 1.5–2 minutes per side until golden and just opaque. Transfer to a plate. Quickly add shrimp (and squid rings if using) to the same skillet and cook 1–2 minutes per side until shrimp are pink and opaque; squid should be just cooked and tender (about 1–2 minutes). Remove seafood from skillet; squeeze 1 tablespoon lemon juice over, set aside. Reserve any pan juices for flavor (wipe lightly if burnt).

Warm the stock

Place 5 cups fish or low-sodium chicken stock in a saucepan and keep at a gentle simmer over low heat; this prevents cooling the rice each time you ladle stock in.

Sauté aromatics

In a heavy-bottomed wide saucepan or sauté pan, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add the finely chopped shallot and cook, stirring, until translucent and soft, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, without browning.

Toast rice

Add 1.5 cups arborio rice to the aromatics and stir to coat each grain in fat. Toast the rice for 1.5–2 minutes until edges look translucent and grains are slightly warm and fragrant.

Deglaze

Pour in 1/2 cup dry white wine and stir, scraping any browned bits from the bottom. Cook until the wine is mostly absorbed, about 1–2 minutes.

Cook risotto

Start adding the simmering stock, one ladleful (about 1/2 cup) at a time. Stir frequently but not constantly — steady stirring releases starches and creates creaminess. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 18–20 minutes, tasting the rice after 15 minutes; it should be al dente (tender with a slight bite) and the overall texture should be creamy but not soupy. You may not use all 5 cups or you may need up to the full amount depending on your rice and heat.

Finish risotto

When rice is nearly done, remove pan from heat and stir in remaining 1 tablespoon butter, 1/2 cup grated Parmesan, 2 tablespoons chopped parsley, 1 teaspoon lemon zest, and 1 teaspoon salt (adjust to taste) and 1/2 teaspoon black pepper. Stir vigorously to emulsify and create a glossy finish. If the risotto is too thick, add a splash (1–2 tablespoons) of warm stock or water to loosen to a spoonable, slightly flowing consistency.

Combine seafood with risotto

Gently fold the reserved cooked seafood into the risotto to warm through and distribute evenly. If you prefer, keep the scallops whole on top and mix the shrimp in. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.

Divide the risotto among warmed plates or shallow bowls. Arrange scallops on top if reserved. Sprinkle with the remaining 1 tablespoon chopped parsley, a light drizzle of olive oil (1 teaspoon), and serve with lemon wedges on the side.

Serve immediately — risotto is best enjoyed right away while creamy and warm. Leftovers can be refrigerated for up to 2 days and gently reheated with a splash of stock.