25-Min Seafood Risotto
Creamy, buttery risotto loaded with quick-cooking shrimp and mussels, finished with saffron and white wine. One skillet, zero fussy techniques — restaurant-worthy in 20 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 cup arborio rice
- 4 cups seafood broth
- 8 oz shrimp (large, peeled)
- 8 oz mussels (or clams), cleaned
- ½ cup dry white wine
- ¼ tsp saffron threads
- 3 tbsp butter
Instructions
- 1
Warm broth in a pot over medium heat. Steep saffron in 2 tbsp warm broth for 2 minutes, then stir back into the pot.
- 2
Heat 1 tbsp butter in a large skillet over medium-high. Add rice, stir constantly for 90 seconds until edges turn translucent.
- 3
Pour in wine, stir until absorbed. Add warm broth 1 cup at a time, stirring constantly, waiting until liquid is absorbed before each addition.
- 4
When rice is almost tender (about 4 minutes left), nestle shrimp and mussels into the risotto. Stir gently until shrimp turn opaque and mussels open.
- 5
Remove from heat. Stir in remaining 2 tbsp butter and a pinch of salt and pepper until creamy. Discard any unopened mussels.
- 6
Divide between bowls and serve immediately while steaming hot.
Tools you’ll need
- 12-inch stainless steel or heavy skillet
- medium pot
- wooden spoon
- measuring cups and spoons
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