Coastal Risotto Recipe

Season and sear shrimp

Pat the shrimp dry with paper towels and season with 1/2 tsp salt and 1/2 tsp pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. When the oil shimmers, sear the shrimp 45–60 seconds per side until just opaque. Remove shrimp to a plate and cover loosely with foil; reserve juices in pan.

Cook scallops and salmon

Dry the scallops and season with a pinch of salt and pepper. In the same skillet over medium-high heat, add a tiny splash of oil if needed. Sear bay scallops 30–45 seconds per side until golden; remove and keep warm. Quickly sear salmon cubes 1–2 minutes, turning to get color but keeping centers slightly pink; remove and keep warm. Set all seafood aside — it will finish in the risotto near the end so it remains tender.

Bloom saffron and prep

Place saffron threads in 2 tablespoons of the hot lobster stock and let bloom for 5 minutes to release color and aroma.

Sweat aromatics

In a heavy-bottomed wide saucepan or sauté pan, heat 1 tbsp olive oil and 1 tbsp unsalted butter over medium heat. Add the minced shallot and cook gently 3–4 minutes until softened and translucent but not browned. Stir in the garlic and cook 30 seconds until fragrant.

Toast rice

Add the arborio rice to the pan and stir to coat each grain for 1–2 minutes until the edges start to look translucent and there's a faint nutty aroma. This toasting step helps the rice hold texture.

Deglaze with wine

Pour in the dry white wine and stir constantly until almost fully absorbed by the rice, about 1–2 minutes.

Ladle in stock gradually

Reduce heat to medium-low. Add a ladle (about 1/2 cup) of hot lobster stock (including the saffron-infused stock) to the rice and stir gently until mostly absorbed. Continue adding stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process takes about 18–22 minutes. Taste after 16 minutes for doneness — the rice should be creamy and al dente (slightly firm to the bite). Reserve any unused hot stock.

Make brown butter

While the risotto cooks, melt 3 tbsp unsalted butter in a small skillet over medium heat. Swirl occasionally until the butter foams and turns golden brown with a nutty aroma, about 3–4 minutes. Remove from heat and stir in the lemon zest. Set aside.

Finish risotto with butter and cheese

When the rice is creamy and nearly done, remove the pan from the heat. Stir in the remaining 2 tbsp unsalted butter and 3 tbsp grated Parmesan until melted and emulsified into the risotto. If you prefer a silkier finish, stir in 2 tbsp heavy cream. Adjust seasoning with remaining 1/2 tsp salt and up to 1/2 tsp black pepper to taste.

Fold in seafood and brown butter

Gently fold the seared shrimp, scallops, and salmon cubes into the risotto. Add the browned lemon butter in a slow stream while folding to coat seafood and rice without breaking pieces. Return the pan to very low heat for 1 minute just to bring everything together (do not boil).

Add finishing touches

Stir in 1 tbsp fresh lemon juice and 2 tbsp chopped flat-leaf parsley. Taste and adjust seasoning. If the risotto is too thick, add up to 1/4 cup reserved hot lobster stock to loosen to a creamy consistency.

Spoon the coastal risotto into warm shallow bowls, placing pieces of salmon, shrimp, and scallops evenly. Drizzle any remaining brown butter from the skillet over the top. Sprinkle with flaky sea salt, extra grated Parmesan if desired, and microgreens or chopped chives. Serve immediately so the risotto retains its creamy texture.