Seafood Risotto Milanese Recipe

Name: Seafood Risotto Milanese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups fat-free, less-sodium chicken broth, divided; 1/2 teaspoon saffron threads; 2 teaspoons olive oil; 1 1/2 cups sliced cremini or button mushrooms; 1 cup chopped onion (about 1 small); 2 teaspoons minced garlic; 1 1/2 cups uncooked Arborio rice; 1 cup dry white wine or fat-free, less-sodium chicken broth; 1/4 teaspoon crushed red pepper; 1/4 teaspoon ground black pepper; 1 cup chopped seeded plum tomato (2 tomatoes); 1/2 pound medium shrimp, peeled and deveined; 1/2 pound sea scallops, cut in half horizontally; 3 tablespoons chopped fresh flat-leaf parsley; 1 1/2 tablespoons butter; 1 tablespoon grated fresh Parmesan cheese

Servings: persons

5 cups fat-free, less-sodium chicken broth, divided
1/2 teaspoon saffron threads
2 teaspoons olive oil
1 1/2 cups sliced cremini or button mushrooms
1 cup chopped onion (about 1 small)
2 teaspoons minced garlic
1 1/2 cups uncooked Arborio rice
1 cup dry white wine or fat-free, less-sodium chicken broth
1/4 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
1 cup chopped seeded plum tomato (2 tomatoes)
1/2 pound medium shrimp, peeled and deveined
1/2 pound sea scallops, cut in half horizontally
3 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons butter
1 tablespoon grated fresh Parmesan cheese

1
Place 1/2 cup chicken broth and saffron threads in a small microwave-safe bowl; microwave at HIGH 1 minute. Remove from microwave; set aside.
2
Place oil in a large glass microwave-safe bowl, and microwave at HIGH 1 minute. Add mushrooms, onion, and garlic; stir well. Cover with plastic wrap, and vent; microwave at HIGH 1 minute.
3
Stir in rice. Cover and microwave at HIGH 4 minutes. Strain saffron mixture; discard threads. Stir in saffron broth, remaining 4 1/2 cups chicken broth, wine, and peppers; microwave, uncovered, at HIGH 16 minutes, stirring after 9 minutes.
4
Stir in tomato, shrimp, and scallops; microwave, uncovered, at HIGH 2 minutes or until shrimp turn pink and scallops are done. Stir in parsley and butter. Let stand 5 minutes. Spoon into individual bowls; sprinkle with cheese.
5
In Milan, saffron is added to risotto to create risotto Milanese (rih-SAW-toh mee-lah-Nay-zay), which is typically served as a side to osso buco.
6
Quick Tips: To keep preparation time to a minimum, check out these tips from our Test Kitchens.
7
Purchase prechopped onion and tomato, preminced garlic, and presliced mushrooms in the produce department of large supermarkets.
8
Look for peeled and deveined shrimp in the seafood department. As a rule of thumb, 1 pound of shrimp in the shell equals 3/4 pound of peeled, deveined shrimp. For the half pound of shrimp in the shell called for in this recipe, you'll need about 6 1/2 ounces of peeled, deveined shrimp.
9
Place the parsley in a glass measuring cup, and chop quickly with kitchen shears.

1038

kcal

Calories

Fat

Carbs

136

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.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 5 cups fat-free, less-sodium chicken broth, divided, 1/2 teaspoon saffron threads, 2 teaspoons olive oil, 1 1/2 cups sliced cremini or button mushrooms, and more.

Yes, Seafood Risotto Milanese 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 Milanese

How did you like this recipe?

Frequently Asked Questions