Seafood Risotto Recipe: Luxury in a Bowl
Seafood risotto is a creamy, flavorful dish made with Arborio rice and fresh seafood like shrimp, scallops, and mussels. It's a luxurious yet comforting recipe, perfect for any special occasion or a cozy dinner at home.
Equipment
- Large Skillet or Sauté Pan For cooking the seafood and sautéing the onions and garlic.
- Heavy-bottomed Pot or Deep Pan For preparing the risotto and stirring the rice slowly.
- Ladle: To gradually add the broth to the rice.
- Wooden Spoon or Silicone Spatula For stirring the risotto continuously.
- Knife To chop the garlic, onion, and parsley.
- Measuring cups and spoons For accurate ingredient measurements.
- Grater For freshly grated Parmesan cheese.
Ingredients
- 200 g Arborio rice
- 500 g Mixed seafood (shrimp, scallops, mussels, squid)
- 1 tablespoon Olive oil
- 1 tablespoon Butter
- 1 Small onion (finely chopped)
- 2 cloves Garlic (minced)
- 4 cups Seafood broth
- ½ cup Heavy cream
- ¼ cup Parmesan cheese (grated)
- Salt To taste
- Black pepper To taste
- 1 tablespoon Fish seasoning
- Fresh parsley (chopped) For garnish
- Lemon wedges For serving (optional)
Instructions
- Prepare the Seafood:Begin by preparing your seafood. If using frozen shrimp, scallops, mussels, or squid, ensure they are fully thawed and pat dry with paper towels. This step is crucial for getting rid of excess moisture, which can affect the texture of your risotto. For fresh seafood, clean and de-shell as needed.
- Sauté the Seafood:Place a large skillet on medium-high heat and pour in 1 tablespoon of olive oil. Once the oil shimmers, add the mixed seafood to the skillet. Sauté the seafood for about 2-3 minutes, just until they are opaque and lightly browned on the outside. Take them out of the skillet and set them aside, covering to keep warm.
- Cook the Aromatics:Add 1 tablespoon of butter to the same pan and melt it. Once it’s melted and slightly bubbling, add finely chopped onion. Cook for 3-4 minutes until the onion softens and turns translucent. Add minced garlic and cook for an additional 30 seconds, stirring frequently to release the garlic’s aroma.
- Toast the Rice: Stir in the Arborio rice and let it cook for about 1-2 minutes. This step helps to lightly toast the rice, enhancing its flavor and allowing it to absorb the broth better. Make sure the rice is well-coated with the butter and onion mixture, stirring continuously to avoid burning.
- Gradually Add the Broth:Once the rice is toasted, begin adding the warm seafood broth, one ladle at a time. Stir gently after each addition, allowing the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes, adjusting the heat to keep a gentle simmer. This slow addition of broth is key to creating the creamy texture of the risotto.
- Finish the Risotto:Once the rice is tender yet still al dente, stir in ½ cup of heavy cream and ¼ cup of grated Parmesan cheese. Season with salt, freshly cracked black pepper, and a tablespoon of fish seasoning to taste. Stir until the cream and cheese fully incorporate into the risotto, creating a rich, velvety consistency.
- Add the Seafood Back In:Carefully fold in the pre-cooked seafood that was set aside earlier. Gently mix them into the risotto, ensuring they are evenly distributed and heated through. The seafood will add a burst of flavor and texture to the creamy rice.
- Rest and Serve:Remove the risotto from the heat and let it rest for 1-2 minutes. This allows the flavors to meld together and the consistency to thicken slightly. Spoon the risotto into warm bowls and garnish with freshly chopped parsley. Serve with a wedge of lemon for an extra pop of freshness and a hint of acidity.
Notes
- Seafood Variations: You can swap or add other types of seafood, such as crab, lobster, or clams, depending on availability and personal taste. For a lighter version, try using white fish like cod or sole.
- Broth Choices: If you prefer a richer taste, consider using homemade seafood broth. If time is short, a high-quality store-bought broth will still yield a delicious result.
- Stirring is Key: To achieve the signature creamy texture of risotto, make sure to stir constantly while adding the broth. This helps the rice release its starch, resulting in a velvety dish.
- Serving Suggestions: Garnish with fresh parsley and a squeeze of lemon for brightness, and serve with a glass of crisp white wine for an added touch of elegance.