Creamy Seafood Risotto Recipe
This traditional Arborio rice recipe uses a bold seafood broth to impart great flavors. Then your choice of seafood is added making this a wonderful main entree.
Servings 6 servings
Calories 504kcal
Ingredients
- 1 1/2 cups Arborio rice
- 3 cups clam juice, bottled
- 10.5 oz. Bar Harbor lobster bisque, *see notes
- 9.5 oz. water
- 2 tbsp. extra virgin olive oil
- 1/2 Medium-sized onion, finely chopped
- 1/2 cup dry white wine
- 1 lbs. shrimp, medium to large size, peeled, deveined, tail off, cut into 2 or 3 bite-sized pieces
- 1 lbs. bay scallops
- 1 1/2 tbsp. butter
- 1 shallot, medium-sized, minced
- 1/2 cup mascarpone cheese
- chopped flat-leaf parsley for garnish
- fresh lemon juice for topping
- Kosher salt and black pepper
Instructions
- Place the clam juice, lobster bisque, and water into a saucepan and bring to a simmer.
- In a separate large skillet, (3 quart), heat the olive oil on medium-low heat. Add the chopped onion and cook until softened, 4 to 5 minutes.
- Increase the heat on the stove to medium, add the rice to the pan, stir to coat, and cook for 1 minute. Then add the wine and stir until the wine is absorbed.
- Add 1 cup of heated broth to the rice and stir constantly until nearly absorbed. Then, continue to add the broth in increments of approximately 1/2 cup at a time while stirring until nearly absorbed. Start tasting the rice after about 20 minutes of cooking time. The rice is done when it is al dente, thick, and creamy. Add salt and pepper to your liking.
- Remove the pan from the heat and stir in the mascarpone cheese and the cooked seafood. Garnish the risotto with chopped parsley and drizzle with fresh lemon juice. As an alternative, serve the seafood on top of the plated risotto.
- *See the recipe notes below. While the rice is cooking, melt the butter in a large skillet on medium heat, adding the minced shallot, and cook for 2 minutes. Then, toss in the shrimp and scallops and cook until they are opaque and cooked through, 3 to 4 minutes.
Notes
- If you are unable to find lobster bisque, a good substitute would be Better than Bouillon, lobster base. Mix 1 tablespoon with 2 1/2 cups of water.
- * You may find it easiest to cook the shallot and seafood before starting the rice unless you have a helper to tend to this. Cook the seafood and cover it to keep warm.
- Substitute 1/4 to 1/3 cup of grated Parmesan cheese for the mascarpone cheese.
Nutrition
Calories: 504kcal