International Cuisine > Italian Cuisine > Risotto Dishes > Seafood Risotto Recipe

Classic Seafood Risotto

Indulge in the rich flavors of the sea with this classic seafood risotto recipe. Made with Arborio rice, a medley of fresh seafood, and a creamy Parmesan broth, this dish is a true Italian culinary masterpiece.

Prep Time
20 minutes
Cook Time
35 minutes
Servings
4
Ingredients
  • 300 g Arborio rice
  • 200 g Shrimp, peeled and deveined
  • 250 g Mussels, scrubbed
  • 200 g Clams, scrubbed
  • 150 g Calamari, cleaned and sliced into rings
  • 1.5 L Fish stock
  • 150 ml Dry white wine
  • 1 medium Onion, finely chopped
  • 2 cloves Garlic, minced
  • 50 g Parmesan cheese, grated
  • 3 tbsp Olive oil
  • 2 tbsp Fresh parsley, chopped
  • to taste Salt
  • to taste Black pepper

Prepare the Seafood Stock

Heat the fish stock in a saucepan and keep it simmering gently. This warm stock is essential for gradually adding to the rice.

Sauté Aromatics

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Toast the Rice

Add the Arborio rice to the pot and toast it for 2-3 minutes, stirring constantly. This step is crucial as it helps the rice release its starches and creates a creamy texture.

Deglaze with Wine

Pour in the dry white wine and stir until it is completely absorbed by the rice. This adds acidity and complexity to the risotto.

Add Stock Gradually

Begin adding the warm fish stock, one ladleful at a time, stirring constantly. Wait until each ladleful is almost completely absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is cooked through but still has a slight bite to it (al dente).

Cook the Seafood

While the rice is cooking, in a separate pan, quickly sauté the shrimp, mussels, clams, and calamari in a little olive oil until just cooked through. Be careful not to overcook the seafood, as it will become tough.

Combine and Finish

Once the rice is cooked, gently stir in the cooked seafood. Add the grated Parmesan cheese and stir until melted and the risotto is creamy. Season with salt and black pepper to taste.

Serve

Garnish with fresh chopped parsley and serve immediately. Seafood risotto is best enjoyed fresh.

Nutrition Facts (Estimated per 100g)

Calories: Approximately 180-220 kcal
Protein: 8-12g
Fat: 5-8g
Carbohydrates: 25-35g
Note: These values are estimates and can vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

  • Seafood is a good source of lean protein and omega-3 fatty acids.
  • Be mindful of sodium content, especially from the fish stock and added salt.
  • Parmesan cheese contributes calcium and protein but also adds fat and sodium.
  • Adjust portion sizes to manage calorie intake.

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FAQ

  • Can I use frozen seafood for this recipe?

    Yes, you can use frozen seafood. Make sure to thaw it completely before cooking. Pat it dry to remove excess moisture for better browning.
  • What kind of rice is best for risotto?

    Arborio rice is the most common and recommended type of rice for risotto. It has a high starch content, which contributes to the creamy texture of the dish. Carnaroli rice is also a good option, known for its superior starch release.
  • Can I make this risotto vegetarian?

    Yes, you can easily make a vegetarian risotto by omitting the seafood and using vegetable broth instead of fish stock. You can add other vegetables like asparagus, mushrooms, or peas.