Risotto With Seafood
A rich seafood risotto infused with saffron, thyme, and the briny flavors of oysters, clams, shrimp, and scallops, perfect for a luxurious dinner or special occasion.
Ingredients
- 2 large onions, finely chopped
- 2 Tbsp. olive oil ⓘ
- 1 pt. shucked oysters or clams, liquid reserved
- 5 to 6 c. chicken or fish stock ⓘ
- 1 c. dry white wine ⓘ
- 2 c. Arborio or Vialone rice ⓘ
- 2 Tbsp. fresh thyme leaves ⓘ
- 1/4 tsp. saffron (optional) ⓘ
- 1 lb. shrimp, cooked or raw, shelled and deveined ⓘ
- 1/2 lb. scallops ⓘ
- salt and pepper to taste ⓘ
Instructions
- Saute chopped onions in hot olive oil in a heavy-bottomed pot until soft.
- Drain the liquid from oysters or clams and add the stock to the pot; heat and keep warm.
- Add white wine to the onions and cook over high heat until liquid has evaporated.
- Add rice to the pot and cook, stirring, until coated with the onion mixture.
- Add about a cup of simmering stock along with thyme and saffron; cook over high heat, stirring often until the liquid is absorbed.
- Repeat adding stock as needed, until rice is tender and creamy.
- If using large clams, cut in half; if scallops are large, cut in half; if shrimp is uncooked, add with oysters, clams, and scallops about three minutes before the risotto is done.
- Season with salt and pepper.
- Stir and cook until seafood is heated through, about one minute before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of seafood broth along with the chicken or fish stock. If you can't find Arborio rice, Vialone is a great substitute. To save time, you can use pre-cooked shrimp. Always keep your stock warm to ensure the risotto cooks evenly and absorbs the liquid properly.
Serving Suggestions
Serve the risotto hot, garnished with fresh thyme or parsley for a pop of color. It pairs beautifully with a crisp green salad or steamed vegetables. For an Italian-inspired meal, consider serving alongside Chicken Cacciatore With Rigatoni for a delightful family dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of stock or water to the risotto in a saucepan over low heat, stirring occasionally until warmed through. This helps restore creaminess and prevent it from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Risotto With Seafood contains roughly 956 calories, with 14g protein, 65g carbohydrates, and 68g fat. It is an excellent source of vitamin C (230% of the Daily Value), iron (135% of the Daily Value), and dietary fiber (69% of the Daily Value). Note that it is relatively high in sodium, at 959mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen seafood for this risotto?
Yes, frozen seafood works well in this recipe. Just ensure it's thawed and drained before adding it to the risotto. This helps maintain the texture and ensures even cooking.
What can I do if my risotto is too thick?
If your risotto becomes too thick, simply stir in a little more warm stock or water until you reach your desired consistency. Remember, risotto should be creamy and slightly loose.
How do I know when the risotto is done?
The risotto is done when the rice is al dente, tender but still with a slight bite. It should be creamy and hold its shape without being too watery or dry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).