Seafood Risotto

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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.

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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.

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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!!!

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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!

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Excellent and easy

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This was a fabulous recipe. I have to admit, I did not follow this recipe exactly. I substituted chicken broth for the seafood broth did not add the fish, but used lots more shrimp. My husband and children loved it. The kids call it cheesy rice. I have made it several times and it is very easy. With a nice salad, you are done cooking!