Description
Seafood Risotto is a creamy and elegant Italian-style dish made with tender rice slowly cooked in broth and finished with shrimp, scallops, and rich Parmesan cheese.
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups seafood or chicken broth, warm
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb scallops
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat broth in a saucepan and keep warm over low heat.
- In a large skillet, heat olive oil and butter over medium heat.
- Add onion and cook until soft and translucent.
- Stir in garlic and cook for 30 seconds.
- Add Arborio rice and stir for 1–2 minutes until lightly toasted.
- Pour in white wine and cook until mostly absorbed.
- Add warm broth one ladle at a time, stirring frequently, allowing liquid to absorb before adding more.
- After about 15 minutes, stir in shrimp and scallops.
- Continue adding broth and stirring until rice is creamy and seafood is cooked through, about 20–25 minutes total.
- Remove from heat and stir in Parmesan cheese, salt, and pepper.
- Garnish with parsley and serve immediately.
Notes
- Do not rinse the rice to preserve starch.
- Seafood cooks quickly; add near the end.
- Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian