Seafood Risotto: This easy seafood risotto recipe is topped with various mixed seafood. Use whatever is locally available and in season! This method calls for cooking the seafood separately from the risotto. To serve, the risotto is plated, and the seafood is poured over the top for a gorgeous meal.
Prep time: PT15M
Cook time: PT45M
Total time: PT60M
3.84 stars (6 reviews)
seafood risotto recipe
- Prepare the risotto: Heat the olive oil in a large pot or Dutch oven over medium heat.
- Stir in the shallot and cook until soft. Add the Arborio rice and cook for another 2 to 3 minutes.
- Add the white wine and stir until most of the wine has been absorbed, then ladle in 1 cup of seafood stock and continue to stir until most of the stock has been absorbed.
- Continue adding more stock ½ to 1 cup at a time, stirring often and allowing each addition of stock to be absorbed before adding the next. This usually takes about 25 minutes. Cook until the rice is almost tender (al dente).
- When the risotto is done, remove it from the heat and stir in the cheese, lemon zest, and heavy cream (if using). Season to taste with salt and pepper.
- To serve, pour the risotto in a serving bowl or individual bowls and top with assorted cooked seafood. Garnish with the chopped parsley and serve with lemon wedges.