25-Min Saffron Seafood Risotto
Creamy arborio rice infused with saffron, topped with seared shrimp, mussels, and clams in a white wine pan sauce. Restaurant-quality risotto that actually fits a weeknight.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 4 cups seafood broth (or fish stock)
- 1.5 cups arborio rice
- ¼ tsp saffron threads
- ¾ lb mixed seafood (shrimp, mussels, clams, or scallops)
- ½ cup dry white wine
- ½ cup parmesan cheese, grated
- 2 tbsp butter
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Heat broth in a small pot and keep it warm. Steep saffron threads in 1 tbsp of hot broth, let sit 2 minutes.
- 2
Heat oil in a 12-inch skillet over medium. Add minced garlic and one finely diced shallot, cook 60 seconds until fragrant.
- 3
Pour in rice and stir constantly for 2 minutes until the edges turn translucent. Pour in white wine and stir until absorbed.
- 4
Add warm broth 1 cup at a time, stirring often. After each addition, wait until liquid is mostly absorbed before adding more. Do this for 14–16 minutes total until rice is creamy and al dente.
- 5
While rice cooks, pat seafood dry. Heat a second skillet over high. Sear shrimp 90 seconds per side until edges curl. Add mussels and clams, cover, cook 2 minutes until they open.
- 6
Stir saffron mixture into risotto. Remove from heat, stir in butter and parmesan until glossy. Top with seafood, garnish with parsley and flake of sea salt.
Tools you’ll need
- 12-inch skillet
- small pot
- wooden spoon
- second skillet or saucepan
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