delicious seafood risotto in a rustic bowl

Risotto

how to make risotto with seafood: a coastal italian delight!

By Marco Polo

Published: 16 Dec 2024

A Little Slice of Coastal Italy

My grandmother, Nonna Emilia, used to say, "A good risotto is a love letter to the sea." She wasn't kidding. Growing up in a small coastal town in Italy, the smell of seafood risotto simmering on the stove was as comforting as a warm hug. This is not just any seafood risotto recipe; it's her recipe, passed down through generations, tweaked slightly by me over the years. with maybe a little more white wine than she'd approve of ????. This recipe celebrates fresh ingredients and simple techniques to come up with a dish that is incredibly flavorful yet surprisingly easy to make. Ready to take this culinary journey with me?

Italian coastal town sunset

Italian coastal town sunset | Image: Supplied

Gather Your Ingredients: A Coastal Bounty

Before we start, let's gather our treasures from the sea (or your local fishmonger!). You'll need:

  • 1 ½ cups Arborio rice (I swear, other types just don't cut it. Don't fight me on this.)
  • ½ cup dry white wine (something crisp, like Pinot Grigio) – maybe a bit more, you know, for the cook?
  • 4 cups hot fish or seafood stock (homemade is best, but store-bought works in a pinch. Don't skimp here, it's the heart of your risotto!)
  • 2 tablespoons olive oil (extra virgin, of course. It's the only way!)
  • 1 medium shallot, finely chopped (or 2 small ones if they're on the dainty side)
  • 2 cloves garlic, minced-because everything is better with garlic in it!
  • 1 pound mixed seafood-mussels, clams, shrimp, calamari are my favorite! Make sure to clean the shellfish properly! Learned that one the hard way.
  • ½ cup grated Parmesan cheese-the good stuff, please!
  • 2 tablespoons chopped fresh parsley-for garnish and a pop of fresh flavor
  • Salt and freshly ground black pepper to taste (don't be shy!)

Pro Tip: Buy the freshest seafood you can find. It makes all the difference in the world!

fresh seafood on ice

fresh seafood on ice | Image: Supplied

The Risotto Ritual: How It's Done

Now the fun part! Follow the steps religiously, and you'll finally have a risotto to make your taste buds go into song and dance:

  1. Sauté the aromatics: Heat the olive oil in a large, heavy-bottomed saucepan over medium heat. Add the shallot and cook until softened, about 3-5 minutes. Stir in the garlic and cook for another minute, until fragrant. Don't burn the garlic! You’ll be sad.
  2. Toast the rice: Add the Arborio rice to the saucepan and toast for 2-3 minutes, stirring constantly, until the grains are translucent around the edges. This is where the magic happens for a creamy risotto!
  3. Deglaze with wine: Pour in the white wine and stir until it's almost completely absorbed by the rice. Now's the time for that glass of wine. You've earned it.
  4. Gradually add the stock: Stir in about 1 cup of hot stock into the rice until it's absorbed. Add the remaining stock, about 1 cup at a time, stirring frequently, and waiting for each portion to be absorbed before adding more. Yes, this takes some time and patience! Take this time to chill out and put on some tunes.
  5. Add seafood: Once you have added about 3 cups of the stock and the rice is just about cooked-al dente, add the seafood. Mix gently and cook until just cooked through, about 3-5 minutes. Avoid overcooking seafood to prevent it from getting rubbery.
  6. Stir in the cheese: Pull the saucepan from the heat and stir in the Parmesan cheese. It should melt beautifully, creating a creamy consistency. Season with salt and pepper to taste.
  7. Garnish and serve: Garnish with fresh parsley and serve immediately. A drizzle of extra virgin olive oil never hurts either.
cooking seafood risotto

cooking seafood risotto | Image: Supplied

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seafood risotto served with salad and wine

seafood risotto served with salad and wine | Image: Supplied

The truest expression of a people is in its cooking.

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