Seafood Risotto Recipe

Name: Seafood Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 mussels, scrubbed and debearded; 1 cup chardonnay; 2 tablespoons extra virgin olive oil; 1/2 cup minced shallots; 2 teaspoons minced fresh ginger; 1 cup Arborio rice; 4 cups hot fish stock, approximately; Salt and freshly ground white pepper; 12 sea scallops, tough tendon removed, quartered; 1/2 pound medium shrimp, shelled and deveined; 1 tablespoon unsalted butter; 1 tablespoon minced chives

Servings: persons

24 mussels, scrubbed and debearded
1 cup chardonnay
2 tablespoons extra virgin olive oil
1/2 cup minced shallots
2 teaspoons minced fresh ginger
1 cup Arborio rice
4 cups hot fish stock, approximately
Salt and freshly ground white pepper
12 sea scallops, tough tendon removed, quartered
1/2 pound medium shrimp, shelled and deveined
1 tablespoon unsalted butter
1 tablespoon minced chives

1
Place mussels in a saucepan with 1/2 cup chardonnay.
2
Bring to a simmer, cover and cook over low heat until mussels open, about 5 minutes.
3
Reserve 4 mussels in shells, shuck remainder, and strain and reserve broth.
4
Heat oil in a heavy shallow saucepan.
5
Add shallots and ginger, and saute over low heat until soft.
6
Stir in rice and cook briefly.
7
Add remaining wine.
8
When wine has been absorbed by rice, add mussel liquid.
9
Cook over medium-low heat until it is absorbed, then gradually add fish stock, 1/2 cup at a time, until rice is nearly al dente but still moist and creamy.
10
Season with salt and pepper.
11
Stir in scallops and shrimp, and cook about 5 minutes, until seafood is cooked.
12
Stir in shucked mussels, butter and chives.
13
Divide among 4 shallow soup plates, garnish each portion with a mussel in the shell, and serve.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 24 mussels, scrubbed and debearded, 1 cup chardonnay, 2 tablespoons extra virgin olive oil, 1/2 cup minced shallots, and more.

Yes, Seafood Risotto 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.

Seafood Risotto

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