Description
A rich and creamy Risotto Marinara featuring tender sea scallops and shrimp cooked in a flavorful tomato-infused broth, finished with a touch of lemon and herbs for a bright, seafood-inspired Italian classic.
Ingredients
Base
- 1 tbsp olive oil
- 1 tbsp butter
- 1 yellow or white onion, diced (1 cup)
- 4 garlic cloves, minced
- 1 cup white wine
- 2 tbsp lemon juice
- 2 cups Arborio rice
- 6 cups vegetable or fish stock
- 6 tbsp tomato paste
Seafood
- 1 pound sea scallops
- 1 pound shrimp, peeled, deveined, tails removed
Seasoning & Garnish
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
- Chopped parsley (optional)
Instructions
- Prepare Stock: Bring the vegetable or fish stock to a simmer and keep it warm over low heat for gradual use while cooking the risotto.
- Sauté Aromatics: Heat the butter and olive oil in a large, deep skillet over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
- Add Liquids: Pour in the white wine and lemon juice, allowing the mixture to combine and reduce slightly.
- Toast Rice: Stir in the Arborio rice and cook, stirring constantly, until the rice has absorbed the wine mixture completely.
- Cook with Stock: Ladle one cup of the hot stock into the skillet. Stir frequently until the liquid is mostly absorbed by the rice, about 5 minutes. Repeat this process, adding stock cup by cup, until approximately two cups of stock remain.
- Prepare Tomato-Infused Stock: Whisk the tomato paste into the remaining stock and bring it back to a simmer.
- Incorporate Tomato Stock: Continue adding the tomato-infused stock cup by cup to the risotto, stirring consistently until mostly absorbed.
- Add Seafood and Final Stock: Stir in the last cup of stock along with the sea scallops and shrimp.
- Finish Cooking: Continue cooking and stirring until the rice has absorbed all the liquid and the shrimp and scallops turn opaque and are fully cooked through.
- Season and Garnish: Taste and adjust seasoning with salt, pepper, and optional crushed red pepper flakes. Garnish with chopped parsley and serve immediately while hot.
Notes
- Use warm stock throughout cooking to ensure proper absorption and even cooking.
- Do not rush stirring as it helps release the rice’s starch, creating a creamy texture.
- Seafood should be fresh for best flavor; you can substitute or add other shellfish as desired.
- For a richer risotto, you can add an extra tablespoon of butter or a sprinkle of grated Parmesan at the end.
- Adjust the amount of crushed red pepper flakes according to your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
