Basic Seafood Risotto
Originally published September 6, 2013. Updated on 8/4/2021
It's been a long time since I've made seafood risotto.
The other day, the awful midwest heatwave finally broke ... and I was finally in the mood to cook again. Extreme heat just really does nothing for my desire to be in the kitchen!
My husband looked pretty ecstatic when I offered to make a seafood risotto for supper that night. Not only was it the first time I'd cooked in a few days, but it was also the first time I'd made risotto since getting all kinds of risotto'ed out in Training for MasterChef last winter.
I'd made so much risotto back then - it was something I hadn't made before getting accepted for the show - that I was pretty sure I never wanted to make it again.
So, here's what I whipped up: a great basic seafood risotto.
I used what we had on hand, but there is plenty of room to adapt this recipe to your own tastes, or what YOU have on hand.
Add some saffron, add some fresh or dried herbs of your choice, or add some clams or mussels... even crab. Yum!
This makes a fair amount of risotto, but it freezes pretty well - Porter loves to bring leftovers to work for lunches.
How to Make Seafood Risotto
Full recipe follows, but here’s a pictorial overview, with extra info added.
I like to have all of the ingredients prepped before I actually get started cooking. I situate everything within an arm’s reach - and in the order of use - so it’s good to go when I need it.
What that looks like is:
Onion: Finely chop it.
Garlic: Peel and mince or press it
Butter, Rice, Wine: Measured and at hand.
Stock: Seasoned and brought up to a low simmer.
Seafood: Thawed and shrimps peeled.
Parsley: Finely chopped.
Start Cooking the Risotto!
In a large pan, sweat onions in butter until translucent.
Add garlic and rice, stir well.
Add half of the wine, stirring until the wine is almost completely absorbed by the rice. Repeat.
Add stock, about ½ cup at a time, stirring constantly. As the rice absorbs one ladle of stock, add another and continue stirring.
Once the rice is almost cooked stir in as much of the lemon zest as you want (we like it really lemony, and use all of it), and season with salt and pepper to taste.
Add scallops and shrimp along with one final scoop of simmering stock. Stir gently until seafood is cooked through.
Remove from heat.
Stir in Parmesan cheese and parsley, just until well incorporated and smooth.
Serve hot, garnished with more parsley and Parmesan.
A Note on The Stock
For seafood stock, I like to flavor basic chicken broth just before making the risotto.
I’ll bring some standard chicken stock up to a simmer, and add shrimp shells, celery, some onion, etc and let it simmer.
I like to save little baggies of raw shrimp shells in the freezer for when I need to make some seafood stock.
The shells from this seafood risotto will eventually be used to make stock for another meal, usually this risotto, or some Jambalaya
Also, if you're interested in gluten-free cooking and baking, you should definitely check out my gluten-free cookbooks: Beyond Flour: A Fresh Approach to Gluten Free Cooking & Baking, and the sequel... Beyond Flour 2. You can order them right here on my website, through Amazon, or through any major bookseller.
More Fish & Seafood Recipes
Fan of fish and seafood recipes? Here are a few more for you!
Almond Crusted Halibut with Lemon Dill Sauce
Cashew Crusted Halibut with Mango Salsa and Coconut Rice
Crab Rangoon Pizza
Marie's Low Country Boil
Pepper Crusted Tuna with Wasabi Cream Sauce
Phyllo Crab Triangles
Smoked Salmon Pizza
Spicy Salmon Poke Bowl
Tuna Mango Poke
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Basic Seafood Risotto
- 1 Medium Onion finely chopped
- 2 tablespoon Butter
- 4 Garlic Cloves pressed or minced
- 1 lb Arborio Rice
- 1 ½ cups Dry White Wine
- 5 cups Well seasoned chicken or seafood stock * Simmering
- Zest of 1 Lemon
- Salt & Pepper
- 1 lb Raw Shrimp shelled
- 1 lb Bay Scallops
- ¾ cup Grated Parmesan Cheese
- ⅓ cup Chopped Fresh Parsley
- In a large pan, sweat onions in butter until translucent. Add garlic and rice, stir well.
- Add half of the wine, stirring until wine is almost completely absorbed by the rice. Repeat.
- Add stock, about ½ cup at a time, stirring constantly. As rice absorbs one ladle of stock, add another and continue stirring.
- Once rice is almost cooked stir in as much of the lemon zest as you want (we like it really lemony, and use all of it), and season with salt and pepper to taste. Add scallops and shrimp along with one final scoop of simmering stock. Stir gently until seafood is cooked through. Remove from heat.
- Stir in parmesan cheese and parsley, just until well incorporated and smooth. Serve hot, garnished with more parsley and parmesan.