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Mouth-Watering Seafood Risotto Recipe for Any Occasion
Hello friends, This Seafood Risotto is the best risotto recipe you will ever make. That is a guarantee! The trick about making a fantastic Risotto is how you cook your rice. Follow me step by step in this video and you will have a Michelin-level Risotto to serve! And best of all, it is so easy to make. So let's get cooking!
Recipe Video
Recipe Ingredients
- 6 cups defatted Chicken or Shrimp Stock
- 3 to 4 tbsps Extra Virgin Roasted Garlic Olive Oil, divided
- cup Onion, diced
- 2 cups Arborio Rice (NO SUBSTITUTIONS)
- 1 cup Chardonnay
- 20 threads Saffron (approximately 1 teaspoon)
- ¾ lbs baby Shrimp, peeled and de-veined
- ¾ lbs Sea Scallops
- 2 Shallots, minced
- ½ cup Sherry Wine
- ½ ozs 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 tbsp Garlic, chopped very very fine (we use garlic puree)
- Salt & Pepper to taste
- 1 cup freshly grated Reggiano Parmesan Cheese
Recipe Instructions
- 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.
You can find the items below used in making this dish at our online store!
Private Notes
Latest posts by Chef Jean-Pierre (see all)
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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
Keep working, nice job! Exactly what I needed to get.
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!
Wow this is a great resource.. I�m enjoying it.. good article
Awesome!
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!
Impressive!
The best risotto recipe I haver seen.
I love the way you involve the people on your recipes.
Thank you Jean Pierre.
NOT an absolute must but great to have. Is wine an absolute with dinner? 🙂
I m going to make this delicious Risotto! Thank you Chef Jean Pierre.