How to Make Seafood Risotto - Chef Jean-Pierre

Mouth-Watering Seafood Risotto Recipe for Any Occasion

chef jean pierre 200x200 1Chef Jean-Pierre
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!
4.37 from 25 votes
Servings 4
Calories

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

Pin It on Pinterest