Rating: 4.64 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

The secret to making a good seafood risotto is to use a high-quality fish stock and of course the freshest seafood you can find. Cook the shellfish and rice separately, as the rice needs more time. If you cook them together, the shellfish will overcook and get chewy.

Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
2 mins
total:
57 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Shellfish:
Risotto:

Directions

Instructions Checklist
  • Heat 3 tablespoons olive oil in a skillet over a medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are pink, 3 to 5 minutes.

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  • Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.

  • Pour fish stock into a saucepan over medium heat and bring to a simmer.

  • Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes. Make sure not to burn the shallot and reduce heat if skillet gets too hot.

  • Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.

  • Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking. Stir and finish cooking all together, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand for 2 minutes before serving.

Cook's Note:

Replace shrimps and scallops with calamari, clams, or mussels if you prefer.

Nutrition Facts

703 calories; protein 31g; carbohydrates 75.2g; fat 25.4g; cholesterol 125mg; sodium 1059.1mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
11/18/2019
Will absolutely make again! My husband and I made this together and we started the risotto before the shrimp and scallops. We added about 2/3rds of a cup of shredded gruyere and pecorino Romano cheese to the risotto before we added the seafood. YUM! Read More
(1)

Most helpful critical review

Rating: 3 stars
04/16/2020
It has potential, but lemon was overpowering. I'll be saving the recipe, but not using lemon next time and cutting back the wine by 1/2. Read More
14 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/17/2019
Will absolutely make again! My husband and I made this together and we started the risotto before the shrimp and scallops. We added about 2/3rds of a cup of shredded gruyere and pecorino Romano cheese to the risotto before we added the seafood. YUM! Read More
(1)
Rating: 5 stars
04/08/2018
Delicious will make it again! Read More
(1)
Rating: 5 stars
09/28/2019
Delicious! The only change I made was adding a little Old Bay seasoning to the seafood spices. We'll be making this again and again. Read More
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Rating: 4 stars
02/22/2019
My husband and I both enjoyed this easy dish. I omitted the red pepper flakes and shallots as I didn t have any on hand. I also substituted chicken stock for the fish stock. All in all a filling and flavorful dish with minimal cleanup. Next time I may add some other seafood. Read More
Rating: 3 stars
04/16/2020
It has potential, but lemon was overpowering. I'll be saving the recipe, but not using lemon next time and cutting back the wine by 1/2. Read More
Rating: 5 stars
10/01/2020
Delicious!! We really enjoyed this dish.. It is definitely a dish to keep. I haven’t changed anything. It’s perfect as it.. Thanks for these delicious recipes . Read More
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Rating: 5 stars
02/06/2021
Fantastic risotto! I made a couple changes mostly because of what I had on hand. I used chicken stock (didn’t have fish stock) and added some Italian herb mix to the stock. I also added grated parmesan towards the end. Read More
Rating: 5 stars
04/06/2019
Super easy and delicious! I didn t have crushed red pepper so used a couple shakes of cayenne and it was sensational! Read More
Rating: 5 stars
07/14/2021
Very good recipe! Made no changes. Very Tasty! Read More