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