Why You’ll Love This Recipe
Seafood risotto is one of those dishes that feels luxurious yet deeply comforting at the same time. Creamy, rich, and full of delicate seafood flavor, it is often associated with restaurant dining, but it can be made successfully at home with a little patience and the right technique. This recipe focuses on achieving that signature silky texture while allowing the seafood to remain tender and fresh.
What I appreciate most about this risotto is how balanced it is. The rice becomes creamy without the need for heavy cream, and the seafood adds elegance without overpowering the dish. I tested this recipe with a combination of shrimp and shellfish, and the result was consistently smooth and flavorful. It is perfect for a special dinner, yet approachable enough for confident home cooks who want to expand their repertoire.
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Seafood Risotto – A Creamy, Elegant Classic Made at Home
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Low Lactose
Description
A luxurious and creamy seafood risotto made with tender rice slowly cooked in broth and finished with shrimp, scallops, and a touch of parmesan for classic comfort.
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups seafood or chicken broth, warm
- 1/2 lb (225 g) shrimp, peeled and deveined
- 1/2 lb (225 g) scallops
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion or shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated parmesan cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley
Instructions
- Heat broth in a saucepan and keep warm over low heat.
- Season shrimp and scallops lightly with salt and pepper.
- Heat olive oil in a skillet and quickly sear seafood until just cooked; remove and set aside.
- In the same pan, melt butter and sauté onion until translucent.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in Arborio rice and cook for 1–2 minutes until lightly toasted.
- Pour in white wine and cook until absorbed.
- Add warm broth one ladle at a time, stirring constantly, allowing liquid to absorb before adding more.
- Continue until rice is creamy and tender, about 18–20 minutes.
- Stir in parmesan cheese, lemon juice, and cooked seafood.
- Adjust seasoning, garnish with parsley, and serve immediately.
Notes
- Stir frequently for a creamy texture.
- Do not overcook seafood; add it at the end.
- Serve immediately as risotto thickens as it sits.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Arborio rice
Arborio rice is essential for risotto. Its high starch content creates the creamy texture that defines the dish.
Seafood mix
A combination of shrimp, scallops, and mussels works beautifully. Using mixed seafood adds layers of flavor and texture.
Olive oil
Olive oil is used to gently sauté the aromatics and helps build the base flavor of the risotto.
Butter
Butter adds richness and contributes to the glossy finish of the finished dish.
Onion or shallot
Finely chopped onion or shallot provides a subtle sweetness and aromatic base.
Garlic
Garlic enhances the seafood flavor without dominating it.
White wine
White wine adds acidity and depth, balancing the richness of the rice and seafood.
Seafood or chicken stock
Warm stock is gradually added to cook the rice and develop creaminess. Seafood stock gives the most authentic flavor.
Parmesan cheese
Parmesan adds saltiness and umami, rounding out the dish at the end.
Salt
Salt should be added gradually to avoid over-seasoning.
Black pepper
Black pepper adds gentle warmth and balance.
Fresh parsley
Parsley adds freshness and color just before serving.
Directions
Begin by warming the stock in a saucepan over low heat and keeping it hot throughout the cooking process. Heat olive oil and a small amount of butter in a wide pan over medium heat. Add the onion or shallot and cook until soft and translucent. Stir in the garlic and cook briefly until fragrant.
Add the Arborio rice to the pan and stir for one to two minutes until lightly toasted. Pour in the white wine and cook, stirring constantly, until it has mostly evaporated. Begin adding the warm stock one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
Continue this process for about 15 minutes, until the rice is nearly tender. Add the seafood and continue cooking, adding more stock as needed, until the rice is creamy and the seafood is just cooked through. Remove from heat and stir in the remaining butter and Parmesan cheese. Season with salt and black pepper to taste. Finish with fresh parsley and serve immediately.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves approximately 4 people. Preparation time is about 15 minutes, with a cooking time of 30 minutes. Total time required is roughly 45 minutes.
Storage/reheating
Seafood risotto is best enjoyed fresh. Leftovers can be stored in the refrigerator for up to one day. Reheat gently on the stove with a splash of stock or water, stirring slowly to restore creaminess.
Variations and Customizations
Seafood risotto can be adapted based on availability and preference. For a lighter flavor, use only shrimp and scallops. For a more robust taste, include shellfish such as clams or mussels. The cooking method remains the same, but shellfish should be added slightly earlier to allow them to open fully.
If you prefer extra richness, a small amount of butter can be stirred in at the end. Lemon zest or a squeeze of lemon juice can also be added just before serving to brighten the dish and enhance the seafood.
Herbs such as thyme or chives can replace parsley for a different aromatic profile. For a subtle heat, a pinch of red pepper flakes pairs well with the creamy base without overpowering the seafood.
FAQs
What rice is best for risotto?
Arborio rice is ideal due to its starch content.
Can I use frozen seafood?
Yes, but it should be fully thawed and patted dry before cooking.
Do I need to stir constantly?
Frequent stirring is important to release starch and achieve creaminess.
Can I make risotto without wine?
Yes, replace wine with additional stock, though flavor will be milder.
How do I know when risotto is done?
The rice should be tender with a slight bite and creamy consistency.
Can I add cream?
Traditional risotto does not require cream; the texture comes from the rice.
Is risotto gluten-free?
Yes, when made with gluten-free stock.
What stock works best?
Seafood stock gives the best flavor, but chicken stock also works.
Can I prepare risotto ahead of time?
It is best served fresh, as texture changes when reheated.
What should risotto texture be like?
It should slowly spread when spooned onto a plate, not stiff or soupy.
Conclusion
Seafood risotto is a refined yet comforting dish that showcases simple ingredients through careful technique. With its creamy texture, delicate seafood, and balanced flavors, it is a rewarding recipe for home cooks who enjoy classic dishes made well. Served fresh and hot, this risotto proves that elegant meals can absolutely be achieved in your own kitchen.
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