Description
This Seafood Risotto combines succulent shrimp, tender mussels, and calamari with creamy Arborio rice cooked in a flavorful seafood stock. Enhanced with garlic, onion, white wine, and finished with butter and Parmesan, it’s a rich and comforting dish perfect for seafood lovers seeking a classic Italian experience.
Ingredients
Seafood Stock
- 1 lb (500g) shrimp / prawns (shelled and deveined, keep the shells)
- 1 onion (halved)
- 4 garlic cloves (smashed)
- 1 tsp peppercorns
- 6 cups (1.5l) chicken stock (vegetable broth can be used for pescetarian option)
Seafood
- 1 lb (500g) mussels (in shells)
- ½ lb (250g) calamari
- 2 tbsp olive oil (plus extra for drizzling)
- Salt, to season
Risotto
- 1 onion (finely chopped)
- 4 garlic cloves (minced)
- 2 cups (450g) Arborio rice
- 1 cup (250ml) dry white wine (sauvignon blanc or chardonnay)
- 6 cups seafood stock (from above)
- 3 tbsp butter
- ½ cup grated Parmesan cheese
- 2 tsp salt
- 1 tsp pepper
To Serve
- Parsley (chopped)
- Lemon wedges
- Whole shrimp shells and whole mussels (for garnish, optional)
Instructions
- Make the seafood stock: Place the shrimp shells, halved onion, smashed garlic cloves, and peppercorns in a large saucepan. Pour in the chicken stock and bring to a simmer over medium heat. Cover and let it simmer gently for at least 30 minutes to infuse the flavors.
- Prepare the seafood: Drizzle the calamari and shrimp with olive oil and season with salt. Heat a large skillet or deep pan over medium-high heat, then sear the seafood in batches until just cooked. Remove and set aside to prevent overcooking.
- Strain the stock: After simmering, strain the shrimp shells and aromatics from the stock and discard them. Keep the clear flavorful seafood stock for cooking the risotto.
- Cook the mussels: Add the mussels to the seafood stock and cook for 7-10 minutes until they open. Discard any that remain closed. Remove the mussel meat from the shells, reserving a few whole mussels for garnish, and set aside.
- Sauté aromatics: In the same pan used for searing, add a tablespoon of olive oil and cook the finely chopped onion until softened. Add the minced garlic and cook briefly until fragrant, being careful not to burn it.
- Toast the rice: Add the Arborio rice to the onion and garlic mixture, stirring well to coat the grains. Pour in the white wine and cook until it has mostly reduced, scraping up any browned bits from the pan to add flavor.
- Cook the risotto: Begin adding the seafood stock one ladle at a time, stirring continuously. Allow the rice to absorb the liquid before adding the next ladle. Continue this process until the rice is creamy and cooked through but still slightly al dente.
- Finish the risotto: Stir in the butter and grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
- Add seafood: Gently fold the cooked shrimp, calamari, and mussel meat into the risotto. Warm through for a minute or two, ensuring the seafood is heated without overcooking.
- Serve: Plate the risotto and garnish with reserved whole shrimp shells and mussels if desired, chopped parsley, and lemon wedges for squeezing over. Enjoy immediately for the best texture and flavor.
Notes
- Using the shrimp shells to make seafood stock adds deep flavor but you can use store-bought seafood or chicken stock as a shortcut.
- Be careful not to overcook the seafood during searing and warming steps to keep it tender.
- Stirring the risotto continuously and adding stock gradually is key for the creamy consistency.
- White wine can be substituted with extra seafood stock if you prefer a non-alcoholic version.
- For a pescetarian version, use vegetable broth instead of chicken stock for the seafood stock base.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
