Seafood Risotto
Creamy Risotto is bursting with flavor from the seafood stock and perfectly cooked seafood medley. Finished with parmesan, fresh pepper, and chives for a delicious and comforting meal.
Ingredients
- 1 lb Seafood Medley thawed, patted dry
- 4 cups Seafood Stock
- 2 cups water
- 1 Large Shallot, finely chopped
- 2 Cloves of garlic, chopped
- 1 cup Arborio Rice
- 1/2 cup Dry White Wine
- 3 tbsp olive oil
- 1/4 cup Freshly Grated Parmesan plus more for garnish
- 2 tbsp Unsalted Butter
- Salt
- Fresh Cracked Pepper
- 1 tbsp Chopped Chives for garnish, optional
Instructions
Season & Heat Seafood Stock
- In a large pot, combine seafood stock and water. Stir to combine
- Heat stock over medium heat until warm. Should take anywhere between 5-10 minutes. The stock should be hot, but not boiling or simmering. Once you see steam, then it's hot enough.
- Once stock is warm, reduce heat to low just to keep it warm while cooking.
- Taste stock for salt. The stock should be highly seasoned since it's what's seasoning the entire dish. Add salt to stock if needed. If the broth is too salty you can a little more water to dilute it according to your personal taste.
Make The Risotto
- Pat seafood medley dry and lightly season with salt and pepper. Set aside.
- Heat a large pan or Dutch oven over medium low heat.
- Once pan is hot add olive oil, shallots, garlic and a pinch of salt. Sautee for 2-3 minutes stirring frequently until shallots have soften.
- Turn heat up to medium and add rice to the pan and stir well to make sure each grain is coated with oil.
- Stir rice constantly for about two minutes.
- Add wine to the pan, making sure to scrape up any brown bits. Cook, stirring frequently until wine is absorbed, about two minutes.
- Once wine is absorbed, add 1/2 cup of warm seafood stock to the pan and stir constantly. The liquid should take around 3-4 minutes to be absorbed.
- Once liquid is absorbed, add another 1/2 cup of warm stock and stir constantly. Repeat this step until risotto is al dente, and a thick creamy sauce forms. This can take about 20-30 minutes. You will not use all 6 cups of liquid (see notes.) Taste rice at 15 minutes mark and continue to check rice for doneness after each addition of stock after that.
- During the last 5 minutes of cooking, add the seafood medley with last 1/2 cup of stock. Continue to stir constantly and cook for about 4-5 minutes until seafood is perfectly cooked through. The seafood should be frim and opaque. The risotto should be creamy, but fluid. you can add remaining stock to achieve this consistency if needed. Do not over cook.
- Remove pan from heat and stir in butter and parmesan cheese. Taste and adjust seasoning if needed.
Server & Enjoy
- Spoon risotto into serving bowls and top with fresh pepper, chives, and parmesan cheese.
- Serve immediately and enjoy!
Notes
I personally add about a few teaspoons of salt to store bought stock. You want the salt to be present, but not overly salty like pasta water. Adding salt directly to the stock prevents you from having to adjust the seasoning at the end too much and offers a well seasoned dish.
You should not have to use all 6 cups of cooking liquid. I only use4 1/2- 5 cups. The remaining cup I use for reheating any leftovers, or freeze for later use.
The seafood is gently cooked into the risotto at the end. If this concerns you, feel free to cook the seafood first, and then add it to the dish at the end to warm to through.
Leftover risotto can be reheated over medium low heat with a few splashes of leftover stock. Can keep in the fridge for about 2-3 days.