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  • Writer's pictureGina

Seafood Risotto

Ah, risotto.....a true 'labor of love" dish. One where you're in the kitchen from start to finish.

I try to make the most of it. I pour myself a big glass of wine, make a little cheese and cracker platter, put on some music and get to cooking. For me, it's therapeutic.

I know for some of you, that's not your ideal kind of unwind session. So for you, I recommend 2 glasses of wine and grab your partner to keep you company. Because let's face it, lots of wine in the kitchen with your spouse is exactly what college partying until 3am has transformed itself into. Welcome to your 30s!

Back to this dish though........whether your by yourself making it or have a comrade, one thing's for're going to be happy you (both) put in the time.

The flavor you get from the broth and clam juice mixture is just subtle enough to hint at that seafood aroma we all love. Amidst the garlic, shallots and lemon, the rice slowly cooks and takes on all those rich and lively flavors. Right at the end, a stir-in of the seafood and cream and man, do you have yourself a dinner!

I topped ours with grated cheese because I can't have risotto without it. I realize it goes against some "rule" about seafood and cheese but oh well, you gotta walk on the wild side sometimes, right? And yes, adding cheese to a seafood dish is walking on the wild side. Like I said, welcome to your 30s! ;)


Seafood Risotto

Servings: 2-4 (2 main, 4 appetizers)

Adapted from: MyRecipes


4 C chicken broth, reduced sodium

1, 8 oz., bottle clam juice

1 TBS olive oil

1 1/2 TBS unsalted butter, divided into 1/2 TBS and 1 TBS

1/4 C shallots, minced

1 garlic clove, minced

1 C uncooked Arborio rice

1/8 tsp saffron threads, crushed

1 TBS fresh lemon juice

1/4 C white wine

1/2 C grape or cherry tomatoes, halved

1/2 LB large shrimp, cleaned, peeled and deveined, tails on

1 lobster tail, removed from shell

2 TBS heavy cream

Chopped fresh parsley, garnish

Freshly grated Parmigiano cheese, garnish

  1. Bring broth and clam juice to simmer in a medium sauce pan. Keep warm over low heat.

  2. Heat oil and 1/2 TBS butter over medium heat in a large dutch oven or deep skillet. Once oil and butter are hot, add shrimp and lobster. Sear on each side for only 2 minutes, does not have to completely cook! Remove seafood to plate.

  3. Heat remaining 1 TBS butter over medium heat in same skillet. Add shallots and garlic. Cook for 3-5 minutes or until tender, stirring frequently. Do not let garlic burn! If it is getting too dark, lower flame to low.

  4. Add wine and lemon juice, bring to boil over high heat and scrape up bits from bottom of pan. Reduce flame to low and let simmer for 3-5 minutes, for wine to reduce.

  5. Add rice and saffron, stir well and let cook for about 1 minute, stirring constantly.

  6. Keep flame on med-low, and add 1/2 C ladles of hot broth mixture. Cook about 2 minutes, stirring constantly, until liquid is nearly absorbed.

  7. Add remaining broth mixture, 1/2 C at a time, stirring constantly until each portion of the broth is absorbed before adding the next. (About 30-35 minutes in total)

  8. Add in the tomatoes and cook for a minute.

  9. Add in the seared seafood and stir. Cook for about 4-6 minutes, or until seafood is completely cooked through.

  10. With the flame on low, stir in the cream.

  11. Serve topped with grated Parmigiano cheese and parsley, if desired.

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