Seafood Risotto
A luxurious and elegant risotto infused with dry white wine and studded with succulent shrimp, tender mussels, and delicate squid. Creamy Arborio rice cooked to perfect al dente, finished with fresh parsley and a touch of ocean flavor.
- 300g Arborio rice
- 200g mixed seafood (shrimp, mussels, squid)
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 750ml fish or vegetable broth, kept warm
- 150ml dry white wine
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- to taste salt and pepper
- Warm the fish or vegetable broth in a separate pot and keep it simmering gently throughout the cooking process. Having warm broth on hand ensures the rice cooks evenly without temperature shock as you add it gradually.
- Heat the olive oil in a large, heavy-bottomed pan or risotto pan over medium heat. Once shimmering, add the finely chopped onion and minced garlic, cooking gently for 2–3 minutes, stirring occasionally, until the onion becomes translucent and the garlic releases its fragrance. Be careful not to brown them, as this will create a bitter taste.
- Add the Arborio rice to the pan with the softened onion and garlic. Stir constantly for about 2 minutes, coating each grain with the oil. This toasting step is crucial—it creates a slight nutty flavor and helps the rice maintain its structure during cooking, preventing it from becoming mushy.
- Pour the dry white wine into the pan with the rice and stir constantly until the liquid is almost completely absorbed by the rice grains. The wine adds acidity and depth of flavor that is essential to the finished dish.
- Begin adding the warm broth gradually, one ladle at a time. Stir frequently—every 30 seconds or so—allowing each addition of broth to be almost completely absorbed before adding the next ladle. This gradual addition and constant stirring is what creates the characteristic creamy texture of risotto, as the rice releases its starches into the cooking liquid.
- Continue this process for about 15–18 minutes, until the rice is tender but still holds a slight firmness when bitten—this is the perfect al dente state for risotto. The rice grains should be creamy on the outside but have a subtle bite in the center.
- While the risotto is cooking, prepare the seafood. Heat a small amount of olive oil in a separate skillet over medium-high heat. Add the mixed seafood (shrimp, mussels, and squid) and cook for 3–5 minutes, stirring gently, until the shrimp are pink and cooked through, the mussels have opened, and the squid is tender. Discard any mussels that don't open. Season lightly with salt and pepper.
- When the risotto is nearly done and the rice is al dente, gently fold the cooked seafood into the risotto, stirring carefully to distribute it evenly throughout. Cook everything together for 1–2 minutes to allow the flavors to meld and warm through.
- Remove the pan from heat and finish the risotto by stirring in the fresh chopped parsley. Taste and adjust seasoning with salt and pepper as needed. The risotto should be creamy and flowing—not stiff or stodgy. If needed, add a splash more warm broth to reach the desired consistency.
- Divide the seafood risotto among four warm bowls or plates and serve immediately, while it's at its warmest and creamiest. A drizzle of good quality olive oil and an extra sprinkle of fresh parsley make beautiful finishing touches.
Chef's Note: The success of risotto lies in patience and attention. The constant stirring ensures the rice releases its starches evenly, creating the signature creamy sauce. Use good quality Arborio rice—it has a higher starch content than other varieties, which is what makes risotto possible. Never rush the process by adding all the broth at once.
For the seafood, quality matters tremendously. Fresh or properly thawed seafood will taste far superior to frozen-then-thawed. If fresh mussels and clams are unavailable, shrimp and squid alone make an equally delicious risotto. This dish is best served immediately after cooking, as risotto doesn't keep or reheat well. However, you can prepare the risotto base ahead of time and finish it with the seafood just before serving for entertaining.
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