Seafood Risotto Recipe

Bloom saffron

Place saffron threads in a small bowl and pour 2 tablespoons of very hot water over them. Let steep for at least 10 minutes to extract color and aroma.

Warm stock

Keep the seafood stock warm in a saucepan over low heat; it should be hot but not boiling throughout the risotto cooking process.

Toast rice

In a wide, heavy-bottomed sauté pan or shallow pot, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add the Arborio rice and stir to coat. Cook, stirring, until edges of rice become translucent, about 2 minutes—this toasts the rice and helps maintain bite.

Deglaze

Pour in the white wine and stir until evaporated and mostly absorbed, about 1–2 minutes.

Ladle in stock

Add the first ladle (about 120 ml) of warm stock and the saffron with its soaking liquid. Stir frequently. When liquid is mostly absorbed (rice surface looks glossy but still slightly saucy), add another ladleful. Continue adding stock, one ladle at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. This will take about 18–20 minutes total. Taste the rice after ~15 minutes for doneness: the center should be slightly al dente.

Before toasting the rice (or immediately after), melt the remaining 1 tablespoon butter in a small skillet over medium heat. Add the diced onion and sauté until translucent and soft, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Add the softened aromatics into the risotto pan after the first or second ladle of stock so flavors meld into the rice as it cooks.

Prepare scallops

Pat scallops very dry with paper towels. Season lightly with salt and pepper. In a heavy skillet over high heat, add the neutral oil and 1 tablespoon butter. When the fat is shimmering and just beginning to smoke, add scallops spaced apart. Sear without moving until a deep golden-brown crust forms, about 1.5–2 minutes. Flip and sear the other side for 45–60 seconds until just opaque in the center. Remove scallops to a warm plate and tent loosely.

Warm lobster

Gently rewarm the cooked lobster meat by tossing briefly in a small skillet with 1 tablespoon melted butter over low heat for 30–60 seconds, just to take the chill off and coat in butter. Do not overcook or heat long to avoid toughness.

Fold seafood into risotto

When the rice is nearly done (creamy and slightly al dente, about 18–20 minutes), stir in the warmed lobster meat and cook for 1–2 minutes to combine flavors and heat through. Remove pan from heat immediately before final finishing to prevent overcooking.

Finish risotto with butter and cheese: off the heat, stir in remaining 1 tablespoon butter and the grated Parmesan until melted and glossy. Add lemon zest and half the chopped parsley. Taste and adjust seasoning with salt and freshly ground black pepper. If the risotto seems too thick, stir in one or two tablespoons of the warm stock to loosen to a creamy, spoonable consistency.

Plate and serve: Spoon risotto into warmed shallow bowls, place seared scallops on top (3 scallops per serving if servings = 2), and arrange lobster chunks alongside or atop. Sprinkle remaining parsley and a light grind of black pepper. Serve immediately so scallops remain crisp and risotto is creamy.