Seafood Risotto Recipe

Name: Vito’s Pizza & Italian Ristorantes SEAFOOD RISOTTO Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 8 pieces Sea scallops; 1 cup Shrimp, peeled and deveined; 1 cup Calamari, cleaned and cut into rings; 4 cups Chicken or seafood broth; 1 cup Dry white wine; 1 medium Onion, finely chopped; 2 cloves Garlic, minced; 1 cup Parmesan cheese, grated; 2 tablespoons Olive oil; 2 tablespoons Butter; to taste Salt; to taste Black pepper; 2 tablespoons Fresh parsley, chopped

Inspired by Vito’s Pizza & Italian Ristorante

Time40m

Serves4

scallops, shrimp, calamari, creamy risotto

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Ingredients

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Seafood Risotto Ingredients

1 cup Arborio rice

8 pieces Sea scallops

1 cup Shrimp, peeled and deveined

1 cup Calamari, cleaned and cut into rings

4 cups Chicken or seafood broth

1 cup Dry white wine

1 medium Onion, finely chopped

2 cloves Garlic, minced

1 cup Parmesan cheese, grated

2 tablespoons olive oil

2 tablespoons Butter

to taste Celtic sea salt

to taste black pepper

2 tablespoons Fresh parsley, chopped

Method

Cooking Directions

Prepare the Broth

In a saucepan, heat the chicken or seafood broth and keep it warm over low heat.

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.

Toast the Rice

Add Arborio rice to the skillet and stir for about 2 minutes until the rice is slightly toasted.

Deglaze with Wine

Pour in the dry white wine and stir until it has mostly evaporated.

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.

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.

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.

Garnish and Serve

Serve the risotto hot, garnished with chopped fresh parsley.