Seafood Risotto Recipe
scallops, shrimp, calamari, creamy risotto
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.
Seafood Risotto Ingredients
Method
Cooking Directions
- 1
Prepare the Broth
In a saucepan, heat the chicken or seafood broth and keep it warm over low heat.
- 2
Sauté Aromatics
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add chopped onion and minced garlic, and sauté until the onion is translucent.
- 3
Toast the Rice
Add Arborio rice to the skillet and stir for about 2 minutes until the rice is slightly toasted.
- 4
Deglaze with Wine
Pour in the dry white wine and stir until it has mostly evaporated.
- 5
Cook the Risotto
Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the broth before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is al dente.
- 6
Add Seafood
In the last 5 minutes of cooking, add the scallops, shrimp, and calamari to the risotto. Stir gently to incorporate and cook until the seafood is cooked through.
- 7
Finish the Risotto
Once the rice is cooked and creamy, stir in the remaining butter, grated Parmesan cheese, and season with salt and black pepper to taste.
- 8
Garnish and Serve
Serve the risotto hot, garnished with chopped fresh parsley.