A classic Italian dish, great seafood risotto is a luxurious mix of flavors and textures. The seafood choices are endless, but I like shrimp and meaty bay scallops. From succulent shrimp to tender scallops, every bite is a taste of pure delight.
What is great about Seafood Risotto?
Seafood risotto brings together the rich and creamy texture of risotto with the delicate and savory flavors of various seafood. The natural umami flavors of the seafood meld with the creamy rice, creating a harmonious and satisfying taste.
Seafood risotto can include a wide variety of seafood, such as shrimp, scallops, mussels, clams, squid, and more. This variety adds depth to the dish, providing different textures and flavors in each bite.
Seafood is a great source of lean protein, omega-3 fatty acids, vitamins, and minerals. Incorporating seafood into risotto not only enhances the flavor but also adds nutritional value to the meal.
Tips
The use of fish stock or seafood broth further enhances the seafood flavor. The addition of vegetables and herbs also adds depth of flavor and color to the dish.
If you are looking to reduce the calorie and fat content of the dish, you could try using a smaller amount of butter and cheese or substituting some of the butter with olive oil. You can also add more vegetables to the dish to increase the fiber and nutrient content.
These rice varieties have high starch content, which is essential for creating a creamy risotto texture. The grains absorb liquid and release starch, resulting in a creamy consistency.
Risotto requires your attention throughout the cooking process. Having all your ingredients prepped and ready to go will make the cooking process smoother.
The recipe is well-balanced and expertly crafted to produce a delicious and satisfying seafood risotto.
Seafood Risotto
Prep time: 20 minutes
Cook time: 60 minutes
Yield: 4 Servings
Ingredients:
Quick Seafood Broth:
1 onion, unpeeled and quartered through the root end
1 carrot, cut into 2-inch lengths
10 black peppercorns
2 bay leaves
½ teaspoon salt
Shells from 1/2 pound of shrimp (see below)
2 cups bottled clam juice
1 (14.5-ounce) can of diced tomatoes, drained
Risotto:
5 tablespoons unsalted butter
1 onion, diced fine
Salt
2 cups Arborio rice
Small pinch saffron threads
1 cup dry white wine
½ pound small shrimp (about 40 per pound), shells (including tails) removed and reserved
½ pound small bay scallops
½ pound squid, bodies cut crosswise into 1/2-inch-thick rings, tentacles left whole
¼ cup roughly chopped fresh basil leaves
Ground black pepper
Directions:
THE BROTH:
Combine all of the ingredients and 5 1/2 cups water in a large saucepan and bring to a boil over medium-high heat.
Reduce the heat to medium-low and simmer for 15 minutes.
Strain the broth through a fine-mesh strainer into another saucepan, pushing on the solids to extract as much liquid as possible.
Discard the solids and return the saucepan to the lowest possible heat to keep the broth warm.
THE RISOTTO:
Melt 4 tablespoons butter in a 4-quart saucepan over medium heat.
Once the foaming subsides, add the onion and 1/2 teaspoon salt and cook, occasionally stirring, until the onion is very soft and translucent, about 10 minutes.
Add the rice and crumble the saffron threads with your fingers into the pot.
Cook, frequently stirring, until the kernel edges are transparent, about 4-5 minutes.
Add the wine and cook, frequently stirring, until the wine is completely absorbed by the rice, about 2 minutes.
Add 3 cups warm broth and, infrequently stirring (about every 3 minutes), simmer until the liquid is absorbed and the bottom of the pan is dry about 10 to 12 minutes.
Add more liquid, 1/2 cup at a time, as needed to keep the pan bottom from drying out (every 3 to 4 minutes); cook, frequently stirring, until the grains of rice are cooked through but still somewhat firm in the center, about 10 to 12 minutes.
Vigorously stir in the remaining 1 tablespoon of butter until melted, then gently fold in the shrimp, scallops, squid, and basil.
Cover the pot and remove it from the heat.
Let stand until the seafood is cooked through, 5 to 6 minutes.
Season with salt and pepper to taste and serve immediately in warmed shallow bowls.
Suggested Pairing
Serve with a Chardonnay, Sauvignon Blanc, or Albarino.
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