|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 1g||2%|
|Total Sugars 4g|
|Vitamin C 9mg||43%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This seafood risotto is easy to make and an excellent dish to make for a special dinner. The recipe is adaptable as well. You can use a simple combination of scallops, shrimp, and mussels, or use whatever combination of seafood you like. Clams, calamari, and chunks of flaky white fish are a few more possibilities. You could even splurge and add some cooked lobster meat just before serving, or use only one kind of seafood in the dish.
A good quality seafood stock is ideal, but you may use fish stock or vegetable broth if that's what you have on hand. Commercial stocks and broths can be salty, so make sure to taste the finished risotto before seasoning. For the best, creamiest risotto, use Italian short-grain arborio rice or medium-grain carnaroli rice.
Serve this risotto with crusty bread and a tossed green salad or steamed vegetable, such as peas, asparagus, or green beans. Choose a crisp white wine to pair with seafood risotto, such as chardonnay, sauvignon blanc, pinot grigio, or a light-bodied vinho verde. A higher acid Chenin blanc is an excellent choice as well.
4 cups seafood stock (or fish stock, clam juice, or vegetable stock)
3 tablespoons unsalted butter (divided)
1/2 cup minced shallots
1 cup arborio rice (or carnaroli)
1 teaspoon minced garlic
2/3 cup dry white wine
1 teaspoon finely grated lemon zest, optional
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/2 pound bay scallops (or sea scallops, quartered)
1/2 pound medium to large shrimp (peeled and deveined)
1/2 pound mussels (about 12, cooked and shucked)
1/3 cup grated Parmesan cheese (plus more for serving)
2 tablespoons fresh chopped parsley
1 tablespoon chopped chives (or more chopped parsley), garnish
Steps to Make It
Gather the ingredients.
Put the seafood stock in a saucepan and bring to a low simmer. Keep warm.
Melt 2 tablespoons of butter in a large saucepan or sauté pan over medium heat. Add the shallots and cook for about 4 to 5 minutes, or until they are softened.
Add the rice and garlic to the shallots and cook, stirring, for 1 minute.
Add the wine and continue to cook, stirring, until it is almost completely absorbed.
Add about 1 cup of the seafood stock and continue to cook, stirring constantly, until it is nearly absorbed. Continue adding stock, about 1/2 cup or ladleful at a time, stirring constantly until each addition is nearly absorbed. When the rice is al dente and creamy, taste and then add the lemon zest (if using) and season with salt and pepper as needed.
Add the scallops and shrimp to the rice mixture. Continue to cook for about 5 minutes, or until the seafood is cooked. Add the cooked mussels, Parmesan cheese, the remaining 1 tablespoon of butter, and parsley. Cook, stirring, until hot.
Serve with a garnish of chopped chives or fresh chopped parsley and extra Parmesan cheese, if desired.
How to Store
- Leftovers will keep in an airtight container in the fridge for up to a day.
- Add more stock as needed to loosen the mixture when reheating on the stove.
- Frozen seafood works well for this recipe. Let defrost overnight in the fridge and drain well before using.
- You can cook all of the seafood ahead of time if you like. Sauté the shrimp and scallops in a small amount of butter until just cooked and refrigerate until the risotto is cooked. Add the cooked seafood to the risotto and heat through.
- When peeling shrimp, save the shells and freeze them. The shells from about 1 pound of shrimp will make 1 cup of homemade shrimp stock.
- Instant Pot Seafood Risotto: Cook the seafood ahead of time and refrigerate it. Follow this recipe for Instant Pot risotto, using seafood stock, clam juice, fish stock, or vegetable stock. When the risotto is done, add the cooked seafood, turn the pot to sauté, and continue to cook just until heated through.
- Seafood and Mushroom Risotto: Add about 4 ounces of sliced mushrooms to the pan and sauté them along with the shallots.
What's the Best Rice for Risotto?
When it comes to risotto, three varieties of rice are most often recommended. Short-grain arborio is the most widely available and makes a fine risotto. Avoid overcooking arborio, as it can become sticky. Carnaroli is medium-grain rice that's a bit pricier, but it holds its shape better than arborio. Vialone Nano is the third option. Like carnaroli, it is a medium-grain variety, and it retains its shape nicely while absorbing liquid.
Can You Make a Good Risotto Without Wine?
Most risotto recipes call for wine, but if you don't have it or prefer to cook without alcohol, you can leave it out. Instead of wine, add extra stock or broth and replace the wine's acidity with a teaspoon or so of lemon juice or some white wine vinegar.