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Seafood Risotto
This rich seafood risotto is a beautiful centerpiece for special occasions. Arborio rice slowly absorbs warm seafood stock and white wine to create a creamy, comforting base. The finished dish is crowned with a luxurious mix of cooked shrimp, sea scallops, clams, crabmeat, and lobster. You can easily adapt the toppings based on what is fresh and available at your local market. A final stir of Parmesan and optional heavy cream gives the rice a perfectly decadent texture. Serve it for a holiday dinner or an elegant weekend meal.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped
- 1 cup uncooked Arborio rice
- ½ cup dry white wine
- 4 to 5 cups warm seafood stock
- ¼ cup grated Parmesan
- ¼ cup heavy cream (optional)
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley for garnish
- 8 ounces shrimp, cooked using the Pan-Cooked Shrimp recipe ( here )
- 8 ounces sea scallops, cooked using the Basic Pan-Cooked Sea Scallops recipe ( here )
- 8 ounces clams, cooked using the Classic White Wine–Steamed Clams with Garlic and Herbs recipe ( here )
- 6 to 8 ounces cooked lump crabmeat or crab claws
- 8 ounces cooked lobster tail or cooked claws
Instructions
- 1Warm the olive oil in a large pot or Dutch oven over medium heat.
- 2Add the chopped shallot and cook until softened. Stir in the Arborio rice and toast it for 2 to 3 minutes.
- 3Pour in the dry white wine and stir constantly until the liquid is mostly absorbed. Ladle in 1 cup of the warm seafood stock and stir until that liquid is also absorbed.
- 4Keep adding the remaining stock in small batches of a half cup to 1 cup at a time. Stir frequently and wait for each addition to be absorbed before pouring in the next, which takes roughly 25 minutes.
- 5Continue cooking and stirring until the rice reaches an al dente texture.
- 6Take the pot off the heat. Stir in the grated Parmesan and the optional heavy cream. Taste the rice and adjust the seasoning with salt and black pepper.
- 7Divide the creamy rice into individual bowls or a large serving dish. Arrange the cooked shrimp, scallops, clams, crabmeat, and lobster over the top. Finish with a sprinkle of fresh flat-leaf parsley.
- 8Serve the dish alongside roasted asparagus, broccolini, braised greens, or a crisp side salad.