Shrimp and Scallop Risotto

Name: Shrimp and Scallop Risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 portions
Cuisine: Italian
Ingredients: 1 1/2 cups Arborio rice; 4 cups chicken or vegetable broth (kept warm); 1 cup dry white wine; 1 small onion (finely chopped); 2 tablespoons olive oil; 2 tablespoons butter; 1/2 cup Parmesan cheese (grated); Salt and pepper (to taste); 200 grams shrimp (peeled and deveined); 200 grams scallops (cleaned); 1 tablespoon butter; 1 lemon (zested and juiced)

50 min 4 portions Medium

All Recipes

Creamy risotto with succulent shrimp and scallops, perfect for a gourmet dinner.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Medium

Risotto is a classic Italian dish known for its creamy texture and rich flavour. Incorporating seafood such as shrimp and scallops elevates it to a gourmet level, making it a perfect choice for special occasions or a delightful dinner at home. The key to a successful risotto lies in the technique of gradually adding broth while stirring continuously. This method releases the starches from the rice, creating the signature creamy consistency. With the addition of shrimp and scallops, this dish offers a luxurious taste of the sea.

Ingredients

Servings

Risotto

Seafood

Instructions

Prepare the broth

In a saucepan, keep the chicken or vegetable broth warm over low heat.

Pro tip: Warming the broth helps maintain the risotto's cooking temperature.

Sauté the onion

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Pro tip: Avoid browning the onion to keep the risotto's flavour delicate.

Cook the rice

Add the Arborio rice to the skillet and stir to coat the grains with oil. Cook for 2 minutes, then pour in the white wine. Stir until the wine is absorbed.

Pro tip: Coating the rice in oil helps it absorb liquid evenly.

Add broth gradually

Add a ladleful of warm broth to the rice, stirring constantly. Allow the liquid to be absorbed before adding more, repeating until the rice is creamy and al dente, about 18-20 minutes.

Pro tip: Stirring constantly releases the rice's starches, creating a creamy texture.

Cook the seafood

In a separate pan, melt butter over medium-high heat. Add shrimp and scallops, cooking until shrimp are pink and scallops are opaque, about 4 minutes. Season with salt, pepper, lemon zest, and juice.

Pro tip: Ensure seafood is cooked to 145°F (63°C) internally for safety.

Combine and serve

Stir butter and Parmesan cheese into the risotto. Gently fold in the cooked seafood. Adjust seasoning with salt and pepper, then serve immediately.

Pro tip: Serve immediately for the best texture and flavour.

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Tips & Tricks

<ul><li>Use fresh seafood for the best flavour.</li><li>Keep your broth warm to ensure even cooking.</li><li>Stir constantly for a creamy texture.</li><li>Add seafood at the end to prevent overcooking.</li></ul>

Serving Suggestions

Serve your shrimp and scallop risotto with a crisp white wine to complement the seafood flavours. For added freshness, garnish with chopped parsley or a squeeze of lemon juice. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of broth to restore the creamy texture.

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easy

40 min

Ingredients

Risotto

Seafood

Instructions

Prepare the broth

Sauté the onion

Cook the rice

Add broth gradually

Cook the seafood

Combine and serve

Tips & Tricks

Serving Suggestions

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