Introduction
Seafood Risotto is a classic Italian dish that combines creamy Arborio rice with a mix of seafood like shrimp, scallops, and clams, cooked in a savory wine and broth mixture. The rich, creamy texture of the rice pairs perfectly with the fresh flavors of the sea, making it a luxurious and comforting meal.
Ingredients
- 1 1/2 cups Arborio rice
- 250g shrimp, peeled and deveined
- 200g scallops
- 150g clams or mussels (cleaned)
- 1/2 cup dry white wine
- 1 liter fish or vegetable broth, kept warm
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Lemon wedges for garnish
Instructions
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Prepare the seafood:
- Heat 1 tablespoon olive oil in a pan over medium heat. Add the shrimp and scallops, and cook until just opaque, about 2-3 minutes per side. Remove and set aside. In the same pan, add clams or mussels with a splash of water and cover. Cook until the shells open (about 4-5 minutes). Discard any that remain closed.
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Sauté the aromatics:
- In a large skillet, heat the remaining tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
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Toast the rice:
- Stir the Arborio rice into the onion mixture, allowing it to toast slightly for 2 minutes, stirring constantly until the rice is coated in oil and slightly translucent around the edges.
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Deglaze with wine:
- Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice, about 1-2 minutes.
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Cook the risotto:
- Begin adding the warm broth one ladle at a time, stirring frequently. Wait for each ladle of broth to be almost fully absorbed before adding the next. Continue this process for 18-20 minutes, or until the rice is creamy but still slightly firm (al dente).
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Finish the risotto:
- Stir in the remaining tablespoon of butter and the Parmesan cheese. Season with salt and freshly ground black pepper. Gently fold in the cooked seafood (shrimp, scallops, and clams) and sprinkle with fresh parsley.
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Serve:
- Garnish with lemon wedges and a little more Parmesan, if desired. Serve immediately while warm and creamy.
Health Tips
- Use low-sodium broth to control the salt content.
- For a lighter version, use less butter and olive oil, and increase the amount of vegetables like spinach or peas.
- Incorporating seafood provides a great source of lean protein and omega-3 fatty acids, which are beneficial for heart health.
How to Enjoy
- Seafood Risotto is best enjoyed fresh off the stove while it’s warm and creamy. Pair it with a crisp glass of white wine like Pinot Grigio or Sauvignon Blanc. The dish can be accompanied by a simple green salad or steamed vegetables for a complete meal.
Tips
- Stir the risotto frequently, but don’t over-stir. The friction releases starch from the rice, which helps create a creamy texture.
- Ensure the broth is kept warm while adding it to the rice to maintain even cooking.
- Don’t overcook the seafood! Add it back into the risotto at the last moment to prevent it from becoming tough or rubbery.
