Risotto Villaggio Recipe
Fresh shrimp, scallops, mussels, clams, and a half lobster tail, sautéed with garlic and white wine, tossed with slowly cooked Arborio rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
Prepare the Broth
In a medium saucepan, bring the chicken or seafood broth to a gentle simmer. Keep it warm on low heat.
Sauté the Seafood
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add shrimp, scallops, mussels, clams, and lobster tail. Cook until shrimp and scallops are opaque and mussels and clams have opened, about 5-7 minutes. Remove seafood from skillet and set aside.
Cook the Rice
In the same skillet, add butter and Arborio rice. Sauté for 2-3 minutes until the rice is lightly toasted. Pour in the white wine and stir until absorbed.
Add Broth Gradually
Start adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
Combine and Finish
Once the rice is cooked, gently fold in the sautéed seafood. Season with salt and black pepper to taste. Stir in fresh parsley.
Serve
Serve hot, garnished with extra parsley if desired.
