Risotto with Shellfish Recipe

Name: Risotto with Shellfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons fine-quality olive oil; 1/2 pound squid, cleaned and cut into rings; 3/4 cup dry white wine; 1 pound small cherrystone clams, well scrubbed; 1/2 pound bay scallops; 1/2 pound small shrimp, peeled and deveined, with tails removed; 1 cup bottled clam juice; 2 tablespoons unsalted butter; 2 cups Arborio (or other Italian short-grained) rice; Approximately 4 cups water; 3 tablespoons chopped Italian parsley; Salt to taste

Servings: persons

7 tablespoons fine-quality olive oil
1/2 pound squid, cleaned and cut into rings
3/4 cup dry white wine
1 pound small cherrystone clams, well scrubbed
1/2 pound bay scallops
1/2 pound small shrimp, peeled and deveined, with tails removed
1 cup bottled clam juice
2 tablespoons unsalted butter
2 cups Arborio (or other Italian short-grained) rice
Approximately 4 cups water
3 tablespoons chopped Italian parsley
Salt to taste

1
Heat 2 tablespoons oil in a heavy saute pan over medium heat.
2
Add the squid and saute for 3 minutes.
3
Add 1/2 cup wine and cook for about 20 minutes or until squid is tender and all liquid has evaporated.
4
Remove from heat and set aside.
5
Heat 2 tablespoons oil in a large saucepan over medium-high heat.
6
Add the clams and cook, covered, for about 5-10 minutes or until all clams have opened.
7
Remove from heat and separate the clams from their shells, reserving any liquid and discarding the shells.
8
Add the clams to the squid along with any reserved liquid.
9
Stir the scallops and shrimp into the squid and clams and place over medium heat.
10
Cook for 2 minutes.
11
Remove from heat and set aside.
12
Warm clam juice in a small saucepan over low heat.
13
Heat remaining oil and the butter in a heavy-bottomed, 6-quart saucepan over medium heat.
14
Add the rice and saute for 2 minutes or until rice is glistening.
15
Add the remaining wine and cook, stirring constantly, until wine is absorbed.
16
Add the hot clam juice to the rice, stirring constantly.
17
When clam juice has been absorbed, begin adding hot water, 1/2 cup at a time, stirring constantly, adding additional water as liquid is absorbed.
18
When rice is al dente and has a creamy consistency, remove from heat and immediately stir in reserved shellfish and parsley.
19
Taste and, if necessary, adjust seasoning with salt.
20
Serve immediately.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 tablespoons fine-quality olive oil, 1/2 pound squid, cleaned and cut into rings, 3/4 cup dry white wine, 1 pound small cherrystone clams, well scrubbed, and more.

Yes, Risotto with Shellfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Risotto with Shellfish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions