Seafood Risotto with Shrimp and Scallops
Attempting this risotto recipe is not for the faint-of-heart. This creamy seafood risotto takes a lot of attention and time to make. It is a perfect dish if you wish to impress your other half, a prospect or just want to enjoy a nice meal in. The shrimp and scallops in this recipe make it a hearty main dish.
If you can get yourself some fresh scallops during scallop season we highly recomment it. The addition of fresh scallops will make this seafood risotto that much more delicious! Never been scalloping before? Check out our Scallop Season article for some tips and tricks.
Ingredients
2 Cups of Arborio Rice
12 oz Jumbo Shrimp Cut Into 3rds or 4ths
2 Cups of Small Bay Scallops
1 Small Tomato, Diced
1/2 Cup Chopped Onion
1 tsp Finely Chopped Garlic
1/4 Cup of Corn
1/4 Cup of Sliced Leek
1 tsp of Dried Tarragon
2 Tbsp of Fresh Chopped Chives
6-8 Cups of Warmed Chicken Stock
3 Tbsp of Olive Oil
1/2 Cup White Wine
2 Tbsp Butter
Salt & Pepper, To Taste
Directions
Prep: 15-20 min.
Cook: 60-80 min.
Yields: 4-6 Servings
Add the olive oil to a large saucepan set over medium heat.
Add the onion and the garlic to the oil and saute until tender.
Now that the onion and garlic are tender, add the Arborio rice and stir until it is coated.
Add the wine and cook until the wine is fully absorbed into the rice.
With the wine absorbed, turn the heat down to medium-low. Add 1 – 2 ladles of the warm chicken stock, stirring constantly as you pour.
Let the risotto simmer until the liquid has absorbed.
Then keep adding 1-2 ladles at a time, waiting for the liquid to absorb between ladle sessions. Keep ladle sessions going until you have used about 2/3’s of the stock.
With 2/3 of the stock absorbed, add in the shrimp pieces, scallops, corn and leeks. Let cook up for just a minute.
Now, continue adding the stock in ladled sessions, until the rice has become tender and the consistency creamy.
Stir in the remaining herbs and the diced tomatoes, simmering until you are satisfied with the done-ness.
Once the texture is to your liking, add the butter and season the risotto with salt & pepper, to taste.
Serve immediately. If it becomes too thick before serving, add a bit more of warm stock to thin it out.
Notes
Not a fan of shrimp or scallops? You can put various sources of seafood into this risotto. Maybe you prefer clams & muscles or crab & lobster. Seafood isn’t the only thing you can interchange, try adding extra veggies, like asparagus or broccoli to add some green to your plate.
If you or more of a meat fan and would like to add a little extra heartiness to your dish, try topping it with our delicious recipe for Pan Seared Snook. Simply, top the risotto with a fillet of this fish to make for a beautiful and delicious plate.
