Risotto with Seafood

Prep Time

10 Minutes

Cook Time

30 Minutes


Serves 4-6


Most ingredients are available in the market!


3 cups Fish Stock
3 cups Chicken Stock
3 tbsp Butter
4 tbsp Extra Virgin Olive Oil
1 ea Onion, Thinly Sliced
2 ea Garlic Cloves, Chopped
20 es Small Clams
6 ea Large Shrimp, Peeled and Deveined
6 ea Crayfish
6 ea Scallops, Cleaned
3 ea Squid, Cleaned and Cut into Rings
2 cups Carnaroli Rice
Juice of 1/2 a Lemon
1 tbsp Flat-Leaf Parsley, Chopped
4 ea Basil Leaves, Chopped
Salt and Freshly Ground Black Pepper to Taste

Method of Preparation

1. Warm 1 tbsp of the olive oil in a large sauté pan over medium-high heat.
2. Add half of the garlic, followed by the clams and 1/2 cup of the wine.
3. Cook covered until the clams open.
4. Discard any clams that do not open.
5. Reserve the liquid and set aside.
6. Warm 1 tbsp of the olive oil in the sauté pan over medium heat, add the remaining garlic clove, the shrimp, crayfish, scallops and salt and pepper.
7. Bring the stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer.
8. Warm the remaining 2 tbsp olive oil in a large, heavy saucepan over medium heat.
9. Add the onion and cook, stirring constantly, for 3 minutes.
10. Add the rice and cook, stirring constantly, for 3 minutes.
11. Make sure every grain is coated with oil.
12. Add the remaining 1/2 cup of wine and stir until absorbed.
13. Add 1 cup of the stock and stir until the liquid is absorbed.
14. Continue adding stock, about 1/2 cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock.
15. Cook until the rice is just tender and creamy, about 15 to 20 minutes.
16. You may have some leftover stock.
17. A couple of minutes before the rice is done add the clams with their liquid and half of the fish.
18. Remove the pan from the heat and add the butter, lemon juice, parsley, basil, and salt and pepper to taste.
19. Let the risotto rest for a minute or two before serving.
20. Serve the risotto on individual plates, garnished with the remaining shrimp, crayfish and scallops.

Recipe Source

Tales of Risotto, Culinary Adventures from Villa d’Este by Jean Govoni Salvadore and Luciano Parolari