Seafood Rissoto Recipe

Warm the seafood stock in a saucepan over low heat and keep it just below simmering — you will add this warm stock to the rice.

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

Sear Seafood

Heat 1 tbs olive oil in a large skillet over medium-high heat. Sear shrimp 1 minute per side until pink and opaque; remove to a plate. Add scallops and sear 1–1½ minutes per side until golden; remove. Quickly sauté calamari rings 30–45 seconds until just cooked; remove. Reserve all seafood covered and keep warm. Do not overcook — they will finish in the risotto if needed.

In a wide, heavy-bottomed saucepan or Dutch oven, heat 1 tbs olive oil and 25 g butter over medium heat until butter melts.

Add the chopped onion and a pinch of salt; sweat gently for 6–8 minutes until translucent and soft but not browned.

Add the minced garlic and lemon zest; cook 30–45 seconds until fragrant.

Add the rice and stir to coat each grain with fat. Toast the rice 1.5–2 minutes until edges become slightly translucent but centers remain opaque.

Pour in the white wine, increase heat to medium-high, and stir continuously until the wine has mostly evaporated.

Begin adding the warm seafood stock one ladle (about 120 ml) at a time. Stir frequently and allow each addition to be mostly absorbed before adding the next. Continue this process for about 16–18 minutes. Taste a grain after 16 minutes; the rice should be al dente — tender with a slight bite. You will use most but possibly not all the stock; aim for a creamy, slightly loose consistency.

When the rice is nearly done (after about 15–17 minutes), stir in the remaining 25 g butter, grated Parmesan if using, lemon zest if not already added, chopped parsley, and the final 1 tbs olive oil. Stir vigorously off the heat for 1 minute to emulsify and create a creamy texture. Adjust seasoning with remaining salt and pepper to taste.

Fold in the seared seafood gently so shrimp, scallops and calamari are evenly distributed and warmed through. If the seafood needs just a bit more time, return the pot to very low heat for 30 seconds to 1 minute while stirring.

Spoon risotto onto warm plates or into shallow bowls. Drizzle a little extra virgin olive oil over each portion and sprinkle with additional chopped parsley. Serve immediately — risotto should be creamy and spread slightly on the plate.