Seafood Risotto

  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
  • Yield: 8 to 10 servings
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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 

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

  1. 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.
  2. 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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