30-Min Seafood Saffron Risotto
Creamy saffron risotto loaded with shrimp, mussels, and clams — ready in under 30 minutes with gradual broth stirring and a buttery finish. A restaurant-worthy weeknight dinner that actually comes together fast.
- Total time
- 30 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
- 1.5 cups arborio rice
- 4 cups seafood broth or clam broth
- ¼ tsp saffron threads
- 1 lb mixed seafood (shrimp, mussels, clams, diced fish), cleaned
- ½ cup white wine (dry)
- 1 medium shallot, minced
- 3 tbsp butter
- ½ cup parmesan cheese, grated
Instructions
- 1
Heat broth in a separate saucepan over medium. Steep saffron threads in it for 2 minutes, then keep at a bare simmer.
- 2
Heat 1 tbsp butter in a wide skillet over medium. Sauté shallot until softened and translucent, about 2 minutes.
- 3
Add rice to the skillet and stir constantly until edges look translucent and center stays opaque, about 2 minutes.
- 4
Pour in wine and stir until absorbed, about 1 minute. Begin adding hot broth one ladle at a time, stirring constantly.
- 5
Continue stirring and adding broth slowly—ladle by ladle—for 16–18 minutes until rice is creamy and al dente.
- 6
In the last 3 minutes of cooking, add seafood to the risotto. Stir gently until shrimp turn opaque and clams open.
- 7
Remove from heat. Stir in remaining 2 tbsp butter and parmesan until risotto is silky and glossy.
- 8
Taste and adjust salt and pepper. Serve immediately in warm bowls.
Tools you’ll need
- wide skillet (12-inch)
- saucepan
- wooden spoon
- ladle
- microplane or box grater
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