Seafood Risotto

Recipe courtesy Emeril Lagasse, 1998

Show: Emeril LiveEpisode: Venice

Rated: 5 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
35 min
Level:
--
Yield:
8 to 10 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 35 min
Total:: 50 min

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Ingredients

1 tablespoon olive oil
1 cup chopped onions
Salt
Freshly ground white pepper
Freshly ground black pepper
6 cups seafood stock
1 teaspoon chopped garlic
1 pound (2 cups) Arborio rice
2 pounds assorted Mediterranean shellfish and seafood
1 tablespoon butter
1/4 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano
3 tablespoons chopped green onions, green part only
2 tablespoons finely chopped fresh parsley leaves

Directions

In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 12 minutes, stirring constantly.

Clean, trim and dice the shellfish and seafood. Season the seafood with salt and pepper. Continue to cook for 6 minutes. Stir in the butter, cream, cheese, and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley.

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Comments & Reviews

recipe Seafood Risotto
Nora Germantown, MD 01-01-2010
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glad I knew how long it takes to cook Arborio rice
Rated: 3 stars out of 5

I would have given this recipe a 5 star for easiness and taste/combination of ingredients. However, the cooking time is... incorrect. Because I am an experienced cook, and have made risotto many times, I knew the rice would not be cooked in the 20 minutes specified in this recipe. I know arborio rice takes approximately 30 minutes to cook, so I added a total of 8 minutes, two at a time, and had to constantly try it to make sure it was not still uncooked. In addition, there is a part of a sentence missingin the recipe--that you have to add the seafood to the rice--which is not a problem and people would realize it, but it is careless writing (nobody reads the recipes before publishing?). Some notes: (1) I used chicken stock, and it worked just as well; (2) I used the fish/seafood I had at home at the time (I thawed frozen swordfish and scallops); and (3), since I did not have heavy cream available and it was just a very little amount, instead I used a little bit of milk and more butter.Read more
recipe Seafood Risotto
Jamie Lockport, NY 11-13-2009
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Amazing
Rated: 5 stars out of 5

I used chicken stock instead of seafood stock & to keep it inexpensive I used a mix of mock crab meat & shrimp along with a... small package of (frozen) scallops; processed the seafood in a food processor. Served with a sprinkle of parsley on top. The end result looked, smelled and tasted like a Seafood Risotto that I had at a high-end local restaurant and had been trying to duplicate. Read more
recipe Seafood Risotto
Melanie Peachtree City, GA 06-18-2009
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Tweaks lead to great recipe
Rated: 5 stars out of 5

Substituting the seafood stock for a white wine and herb broth definitely kicked this recipe up a notch. The risotto was gone... in no time. Read more
recipe Seafood Risotto
Brian Conifer, CO 12-27-2008
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Easy and good
Rated: 4 stars out of 5

This risotto fanatic liked this recipe but I don't think it's a standout. Perhaps it was the fact I couldn't find seafood... stock and substituted vegetable stock, replacing a portion with clam juice. I also found that it took far longer to cook than stated, but that's never a deal breaker. It's very good, but I'm still in the hunt for the risotto of all risottos.Read more
recipe Seafood Risotto
Anonymous 02-14-2008
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very easy and relatively quick
Rated: 4 stars out of 5

I loved the richness and flavor,it was very creamy and cheesy. I used mussels, shrimp, and small scallops. It came out a... little too wet for my liking, next time I will cook the risotto longer than the stated 12 mins before I put in the seafood. I also used a lot more garlic.Read more
recipe Seafood Risotto
Claudine Staten Island, NY 08-03-2006
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Risotto made easy
Rated: 5 stars out of 5

I was always afraid of making Risotto, but this was so easy and delicious! I used 2 cans of chopped clams, 1lb of frozen... raw shrimp, 1lb of scallops (small) and I used jar clam juice. Everyone loved it and has asked me for the recipe! Definatly a keeper!!!Read more