Creamy Seafood Risotto
The recipe below uses a lot of different shellfish, but feel free to remove any that are not preferred or available. You could even just use all shrimp if you wanted, but we've included all of the ones used in the photo.
Ingredients
Seafood Broth
- 8 cups water
- 2 prawns
- ½ med onion
- 1 med carrot
- 1 stalk celery
- 1 sprig fresh parsley
- 1 tsp salt
Risotto
- 6 cups seafood broth
- 1 large lobster tail chopped
- 8 oz prawns large, chopped
- ¼ lb baby octopus sliced
- ¼ lb squid sliced
- 6 oz cherry tomatoes quartered
- 8 oz tomato sauce
- ½ cup fresh parsley chopped
- ½ cup olive oil extra virgin
- 4 cloves garlic halved
- ½ medium onion chopped
- ½ cup white wine
- 3 cups arborio rice
Instructions
Seafood Broth
- Place all broth ingredients in a stock pot, bring to a boil, then turn down the heat so that it simmers. Cook for about an hour, skimming off any foam that rises to the top.
- You don't need to strain the broth for making the risotto, just ladle what you need right out of the stock pot. If you have any broth left over, strain it and save it for another recipe.
Prepare the Seafood
- While the broth is simmering, slice or chop all the seafood but keep them separated.
- Heat 1 T of olive oil in a sauté pan, add 1/2 clove of garlic and the lobster and cook, stirring until it is done. Remove the garlic and transfer the lobster to a bowl.
- Repeat the previous step with the squid, octopus, and shrimp, cooking each separately with their own 1/2 clove of garlic. Once cooked, you can put them in the same bowl with the lobster.
Risotto
- Heat ¼ cup of olive oil in a large Dutch oven. Add onion and saute until soft and translucent, about 5 minutes. Add the cherry tomato quarters, then the rice. Stir to coat the rice with oil and sauté for a minute or two.
- Add the tomato sauce, wine and then a ladle or two of broth until it just covers the rice. Cook and stir the rice until most of the broth has been absorbed or cooked down. Add more broth, again, just to the top of the rice, then stir and cook down again. Repeat until the rice is cooked through, it may take more or less than 6 cups of broth. If you run out of broth, you can use water. When you add the last of the broth, add the seafood as well and combine.
- Sprinkle over parsley and stir to combine. Add salt and pepper if needed.
Nutrition
Serving: 1servingCalories: 397kcalCarbohydrates: 53gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 71mgSodium: 870mgPotassium: 419mgFiber: 3gSugar: 2gVitamin A: 1549IUVitamin C: 12mgCalcium: 84mgIron: 4mg
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