Seafood Risotto

Recipe courtesy Emeril Lagasse, 1998

Show: Emeril LiveEpisode: Venice

Rated: 5 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

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
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
recipe Seafood Risotto
Paul Grand Forks, ND 04-28-2006
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A seafood lover's delight!
Rated: 4 stars out of 5

This is another risotto recipe, but one that specifically suits the seafood lover. For my first try, I added real crab, large... shrimp, and sea scallops. Along with the other ingredients, the result was delicious and edible either warm or cold. Cooks can be as creative as they want in terms of the type of seafood to add, but most choices will produce a delicious meal that makes you keep coming back for more. Good job, Emeril!Read more