Seafood Risotto

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WOW! What flavor!
Wegmans carries an affordable seafood stock, and I added a half cup of white wine. I cooked it the old fashioned way, stirring for 30 minutes, and I used shrimp and scallops. No need for cream. So delicious!

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Bland, Bland, Bland. I followed the recipe to a tee with the exception of the seafood stock. I could find any so had to settle for chicken stock. For the seafood I used (all fresh a lobster tail, scallops, shrimp and crab meat. This was very expensive to make, bland and not worth trying to make again.

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This risotto recipe is AMAZING. I make it every Christmas and it's a hit! Thank you to whomever posted a review and said that you can use chicken stock instead of seafood stock which is expensive and hard to find. It really is just as good.

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NEVER use cream in a risotto!

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This is the BEST risotto I have ever eaten in my life. The seafood taste is just delicious!!!!

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This was an amazing recipe! It was our New Year's Dinner. We 'kicked it up a notch' by using a bottle of clam juice, two cans of vegetable stock and white wine. We also diced a red bell pepper and sauteed it with the onions. We used shrimp, scallops, crab and lobster. Note: It took much longer to cook the risotto than indicated in the recipe. It probably took 20 minutes at least.

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This is a really good recipe. I agree w/ the person who said the rice needs more time. I tend to do the "real risotto" method for about 15-20 minutes. Then I add the rest of the stock and let it finish cooking as with standard rice. For the seafood stock, I use 2 bottles of clam juice and make up the rest with chicken broth. It goes without saying- get the real Parm and hand grate it. Fabulous!

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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.

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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.

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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.