Enjoy a five-star seafood meal without leaving home.
If there’s one dish guaranteed to make you feel like a chef in your own kitchen, it’s seafood risotto. Years ago, when I first learned to make risotto, I underestimated just how much love (and stirring) it demanded. I quickly discovered that risotto isn’t just dinner—it’s an experience. Once you commit, you’re tied to that pot, ladle in hand, coaxing creamy perfection out of humble grains of rice.
This version takes it up a notch with a medley of ocean-fresh shrimp, scallops, and mussels. The delicate seafood is folded in at the end so each bite is tender and perfectly cooked, while the base of garlic, shallots, white wine, and rich stock creates a depth of flavor that rivals any restaurant. The Parmesan adds just enough nuttiness to round it out, without overpowering the naturally sweet seafood.
Feel free to switch things up—crab meat, calamari, clams, or even buttery lobster tail are all fair game here. The key is using seafood that cooks quickly so you don’t lose that luscious texture. Fresh seafood is always best, but if you must use frozen, thaw it thoroughly and pat it dry to avoid adding excess moisture to your risotto.
The secret to perfectly creamy risotto
The heart of risotto’s signature creaminess isn’t cream—it’s starch! Short-grain rice varieties like carnaroli or arborio release starch as they cook, binding with the warm broth and constant stirring to create that silky finish. Whatever you do, don’t rinse the rice beforehand. Washing removes the very starch that makes risotto what it is. Keep your stock warm, add it gradually, and stir often. These small steps make the difference between clumpy rice and a silky spoonful of decadence.
How do I store leftovers?
Seafood risotto is best enjoyed fresh off the stove, but you can store leftovers in an airtight container in the fridge for up to 24 hours. When reheating, gently warm it on the stove over medium-low heat, stirring in a splash of extra seafood stock or water to help revive its creaminess. Skip the freezer, as freezing changes the rice’s texture and can turn your risotto gummy or tough.
Serving suggestions
Serve your seafood risotto with a crisp Green Salad, a green vegetable like Air-Fryer Asparagus or Roasted Zucchini, or a colorful medley of Air-Fryer Vegetables or Oven-Roasted Vegetables. For something a bit unexpected, try Roasted Radishes—their peppery bite cuts through the buttery seafood and cheesy rice. Garlic Toast or a fresh Caprese Salad are also great go-withs for your risotto.
After a rich meal like this risotto, fresh Watermelon Fruit Salad or zesty Gluten-Free Lemon Bars are the perfect refreshing finish to cleanse your palate and lighten things up.
Ingredients
- 3½ cups seafood stock
- 3 tablespoons unsalted butter divided
- ½ cup minced shallots
- 1 cup carnaroli rice
- 1 teaspoon minced garlic
- ⅔ cup dry white wine
- ½ pound bay scallops
- ½ pound medium shrimp peeled and deveined
- ½ pound mussels cooked and shucked
- ⅓ cup grated Parmesan cheese
- 2 tablespoons fresh chopped parsley
- Salt and black pepper to taste
Instructions
- Place the seafood stock in a saucepan and bring to a low simmer to keep warm.
- Melt 2 tablespoons of butter in a large pan over medium heat. Add the shallots and cook until softened, about 4-5 minutes.
- Add the rice and garlic to the pan and cook, stirring constantly, until the rice begins to toast, about 1 minute.
- Pour in the wine and stir frequently until the wine has mostly absorbed.
- Gradually add the warm stock, ½ cup at a time, stirring constantly until each addition has nearly absorbed before adding the next.
- When the rice is al dente (this takes approximately 18-20 minutes), add the scallops and shrimp and cook until they are just opaque.
- Fold in the cooked mussels, remaining butter, Parmesan cheese, and parsley. Season with salt and pepper to taste and DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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