Seafood Risotto recipe


  • 2 cups boiled and rinsed rice (slightly under-cooked)
  • 12-15 fresh, cleaned mussels
  • 2 cups chicken stock or as needed
  • 10 large, pealed and deveined shrimps
  • 4 oz. small scallops
  • 4 oz. squids
  • 2 tbsp. grated parmesan
  • 1 tbsp. diced onion
  • 1 tsp. minced garlic
  • 1 tbsp. each butter & olive oil
  • salt and pepper to taste
  • 1 pinch fresh chopped tarragon
  • 2 tbsp. white vinegar
  • 2 tbsp. tomato sauce (optional)

Cooking Instructions

Heat the olive oil and butter in a large pan and saute the onion and garlic. Add the mussels and when they start opening, add the rest of the seafood. Add the vinegar too, and cook for 2 minutes before adding the boiled rice. Stir well and start pouring gradually the chicken stock while stirring. When the stock absorbs into the rice and you get the desired consistency, season, add the chopped tarragon and fold in the grated parmesan. Serve the Seafood Risotto as shown in the picture.

09 Mar 2011     1094 views     NON-Vegetarian       Rice and Grains > Risotto

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