Seafood Risotto Recipe
Recipe information
Make Seafood Risotto in just 40m. scallops, shrimp, calamari, creamy risotto
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Ingredients
Seafood Risotto Ingredients
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.
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