Seafood Risotto


4.8 from 5 votes
Servings 4


6 cups defatted Chicken or Shrimp Stock

    3 to 4 tablespoons Extra Virgin Roasted Garlic Olive Oil, divided

      1 cup Onion, diced

        2 cups Arborio Rice (NO SUBSTITUTIONS)

          1 cup Chardonnay

            20 threads of Saffron (approximately 1 teaspoon)

              ¾ pound baby Shrimp, peeled and de-veined

                ¾ pound Sea Scallops

                  2 Shallots, minced

                    ½ cup Sherry Wine

                      ½ ounces Ricard for Anise Flavor (only if you have some)

                        2 green Onions, sliced 1/8" on the bias

                          2 cups Tomatoes - peeled, seeded and diced

                            1 tablespoon Garlic, chopped very very fine (we use garlic puree)

                              Salt & Pepper to taste

                                1 cup freshly grated Reggiano Parmesan Cheese


                                  • Heat the Stock
                                  • In a heavy-bottomed soup kettle (approx. 12" diameter and 4" to 6" deep), heat 1or 2 tablespoons Olive Oil and when hot, add the onions and the rice.  Toss constantly until the grains turn light gold in color.
                                  • Add the wine and the saffron.  When the rice has absorbed all the wine, add enough stock to barely cover the rice, one-cup at a time.  Simmer very slowly until all the stock has been absorbed.  Continue adding the stock, one-cup at a time, allowing the stock to be absorbed slowly.  Always wait for the previous cup to be absorbed first.
                                  • In the meantime, in a saucepan, heat the remaining 1-tablespoon Olive Oil and add the shallots cook for a couple minutes and add the shrimp, scallops and cook for 5 minutes and add the sherry wine and the Ricard. Cook 5 minutes longer.  Add the green onions and the tomatoes.  Cook until the seafood is cooked.
                                  • After all the stock has been absorbed into the rice, combine with the shrimp mixture.  When all remaining liquid has been absorbed, adjust the seasonings with salt and pepper if needed and stir in the Parmesan cheese.  Serve immediately.
                                  Posted in Mains, Recipes
                                  11 Comments » for Seafood Risotto
                                  1. Vanda Bellini says:

                                    5 stars
                                    I m going to make this delicious Risotto! Thank you Chef Jean Pierre.

                                  2. Vince Genco says:

                                    Is the saffron an absolute must?

                                  3. 4 stars
                                    The best risotto recipe I haver seen.
                                    I love the way you involve the people on your recipes.

                                    Thank you Jean Pierre.

                                  4. John De Freitas says:

                                    5 stars

                                  5. Krassy Todorova says:

                                    Dear Chef Jean-Pierre, it’s a pleasure to watch your attractive and professional presentation, your unforgettable instructions and comments !
                                    This recepie is so delicious!

                                  6. Bob Sanders says:

                                    5 stars

                                  7. Wow this is a great resource.. I�m enjoying it.. good article

                                  8. Socjologia says:

                                    I’d need to examine with you here. Which is not one thing I normally do! I enjoy reading a publish that will make people think. Also, thanks for permitting me to comment!

                                  9. Japan Guide says:

                                    Keep working, nice job! Exactly what I needed to get.

                                  10. Franco says:

                                    5 stars
                                    Thank you best risotto,I use a little sambuca instead of the sherry wine,
                                    And I skip the tomatoes, my son and wife love ❤️ this risotto, I make almost once a week,
                                    Simple easy to make and SAPORITOOOOO,
                                    How we said in ITALIA “Al bacio “ squisito
                                    Thank you chef JeanPierre

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