Seafood and White Wine Risotto

Serves: 4
Prep Time: 10 minutes
Cook Time:  35 minutes

  • 7 to 8 cups seafood stock or vegetable broth, kept warm in a sauce pot
  • 3 garlic cloves, minced
  • 1 shallot or small yellow onion, finely diced
  • 2 tablespoons extra-virgin olive oil
  • 1 cup arborio rice
  • 1 cup dry white wine
  • 5 ounces Parmesan, grated, plus more for topping
  • 1 pound seafood: peeled and deveined shrimp, clams and cleaned calamari (any combination of the three as long as it totals 1 pound)
  • 1/4 cup fresh Italian parsley, chopped
  • juice from 1/2 lemon
  • kosher salt and freshly ground black pepper, to taste
  1. Heat the olive oil in a sauté pan or a deep-sided skillet over medium heat. Add in the shallot and garlic and stir, cooking until the shallot softens and becomes translucent.
  2. Add the arborio rice and stir everything together. Cook while continuously stirring, until the rice grains look pearly.
  3. Pour the wine into the pan and stir until the rice has absorbed all of the wine.
  4. Add the stock, a ladle or two at a time to the pan with the rice and stir in a clockwise direction. When most of the liquid has been absorbed by the rice, continue to add a ladleful of stock. Allow the rice to continuously absorb the liquid before adding more stock.
  5. Keep an eye on your risotto while you clean the clams (if using): pick through your clams and throw away any that are cracked. Tap or bounce the clams on a plastic or wood cutting board; live ones will stay closed but dead ones will pop open. Discard any dead ones.
  6. Once the rice is cooked to 90% doneness, stir in the parmesan cheese.
  7. Add your seafood to the risotto, nestling the shrimp and calamari into the rice while leaving the clams towards the top. Add more stock if needed to ensure there is enough liquid in there to cook the seafood. Cover and steam until fish is cooked-the shrimp should be pale pink and the calamari should be opaque-and clams have popped open, about 5 minutes.
  8. Discard any clams that didn’t open.
  9. Adjust the consistency of risotto with more stock, if needed. Taste and add kosher salt as needed. Squeeze lemon juice over the top and garnish with chopped parsley.

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