Seafood Risotto Recipe
Traditional risotto with clams, mussels, shrimp, bay scallops & calamari with a touch of tomato.
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Ingredients
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Seafood
Rice and Broth
Vegetables and Aromatics
Method
Preparation
- 1
Prepare the Seafood
Rinse the clams and mussels under cold water, scrubbing the shells to remove any dirt. Remove the beards from the mussels. Peel and devein the shrimp and cut the calamari into rings.
- 2
Make the Broth
In a pot, bring the seafood broth to a simmer. Keep it warm on low heat throughout the cooking process.
Cooking the Risotto
- 3
Sauté Aromatics
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- 4
Toast the Rice
Add the arborio rice to the skillet and stir for about 2 minutes, allowing the rice to lightly toast and absorb the flavors.
- 5
Deglaze with Wine
Pour in the dry white wine and stir continuously until it has almost completely evaporated.
- 6
Add Broth Gradually
Begin adding the warm seafood broth to the rice one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 15-20 minutes.
- 7
Incorporate Vegetables and Seafood
After about 15 minutes of cooking, stir in the diced tomato, clams, mussels, shrimp, bay scallops, and calamari. Continue cooking, adding broth as needed, until the rice is al dente and the seafood is cooked through, about 5-10 more minutes.
- 8