Seafood Risotto
Creamy Italian risotto loaded with shrimp, mussels, and clams in a saffron-infused broth. A elegant one-pan dish that's restaurant-quality but surprisingly simple to make at home.
- Total time
- 35 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 4 cups seafood stock or chicken broth
- ¼ tsp saffron threads
- 3 tbsp extra-virgin olive oil
- 2 medium shallots, minced
- 2 cloves garlic, minced
- 1.5 cups arborio rice
- ¾ cup dry white wine
- ½ lb large shrimp, peeled and deveined
- ½ lb mussels, cleaned
- ½ lb littleneck clams, cleaned
- 2 tbsp butter
- ½ cup parmesan cheese, grated
- 1 tbsp fresh lemon juice
- 3 tbsp fresh parsley, chopped
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions
- 1
Heat the seafood stock in a saucepan and keep at a gentle simmer. Steep the saffron threads in 0.25 cup of the hot stock and let sit for 5 minutes.
- 2
Pat shrimp, mussels, and clams dry. Season with a pinch of salt and pepper. Set aside.
- 3
Heat olive oil in a large, heavy-bottomed pot over medium heat. Add shallots and cook for 2-3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- 4
Add arborio rice and stir constantly for 1-2 minutes to toast the grains. Pour in white wine and stir until mostly absorbed.
- 5
Add the saffron-infused stock and about 0.5 cup of remaining stock. Stir frequently and add stock 0.5 cup at a time as the liquid is absorbed, continuing for about 15 minutes until rice is almost tender.
- 6
Create a well in the center of the risotto and add shrimp, mussels, and clams. Stir gently to incorporate and cook for 4-5 minutes until shrimp are pink, mussels and clams have opened (discard any that don't open).
- 7
Remove from heat and stir in butter, parmesan cheese, and lemon juice. Season with salt and pepper to taste.
- 8
Transfer to serving bowls, garnish with fresh parsley, and serve immediately.
Tools you’ll need
- saucepan
- large heavy-bottomed pot or risotto pot
- wooden spoon
- measuring cups and spoons
- knife and cutting board
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