25-Minute Seafood Risotto
Creamy saffron risotto loaded with shrimp, mussels, and clams — no long stirring required. White wine and seafood stock create a restaurant-quality dish in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 1 cup arborio rice
- 3 cups seafood stock (or chicken stock)
- ½ cup white wine (dry)
- ½ lb shrimp (peeled, deveined)
- ½ lb mussels (or clams, cleaned)
- ¼ tsp saffron threads
- 3 tbsp butter, cold
- ½ cup parmesan cheese, grated
Instructions
- 1
Heat seafood stock in a separate pot and steep saffron threads in it for 2 minutes.
- 2
Heat olive oil in a wide skillet over medium-high. Add shrimp and mussels, cook 2–3 minutes until shrimp turns pink and mussels begin to open. Transfer to a plate.
- 3
In the same skillet, toast arborio rice for 1 minute, stirring constantly until edges look translucent.
- 4
Pour in white wine and stir until the liquid is fully absorbed, about 1 minute.
- 5
Add saffron stock 1 cup at a time, stirring occasionally. Each addition should absorb in 3–4 minutes. Total cook time: ~15 minutes until rice is creamy but still al dente.
- 6
Stir in cold butter and parmesan until the risotto is glossy and creamy. Fold in cooked shrimp and mussels, discard any unopened shells. Serve immediately.
Tools you’ll need
- 12-inch skillet or wide pan
- separate pot for stock
- wooden spoon or risotto paddle
- plate for transferring shellfish
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