Seafood Risotto
A rich and creamy seafood risotto can be prepared with readily available ingredients for any meal.
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Instructions
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Bring seafood stock to a low simmer in a medium saucepan; keep warm.
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Melt 2 tablespoons butter in a large pan over medium heat, then cook shallots until soft for 4-5 minutes.
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Add rice and garlic; cook, stirring constantly, for 1 minute until fragrant and rice begins to toast.
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Stir in wine and cook until mostly absorbed.
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Add 1 cup warm stock; cook, stirring constantly, until nearly absorbed. Continue adding 1/2 cup stock at a time, stirring until each addition is absorbed and rice is al dente and creamy.
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Stir in lemon zest, salt, and pepper to taste.
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Add scallops and shrimp; cook, stirring frequently, until seafood is cooked through.
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Fold in cooked mussels, Parmesan cheese, remaining 1 tablespoon butter, and parsley; cook until hot.
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Serve immediately, garnished with chives or parsley and extra Parmesan.