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Seafood risotto recipe

Seafood risotto recipe


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  • Recipes
  • Dish type
  • Main course
  • Risotto
  • Seafood risotto

Creamy, flavourful risotto with easy-to-follow directions. Don't be intimidated: just get your stock going in one pan, and your rice in another, and slowly combine. Don't forget to taste as you get towards the end of cooking! This seafood risotto recipe uses clams and leftover salmon, but the seafood variations are endless.

49 people made this

IngredientsServes: 6

  • 1.5L fish stock
  • 1/2 (280g) tin clams, drained with juices reserved
  • 4 tablespoons butter
  • 1 onion, chopped
  • 400g Arborio rice
  • 180ml white wine
  • 1/2 teaspoon saffron
  • 1 teaspoon dried basil
  • 225g cooked salmon
  • sea salt
  • ground black pepper

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Place fish stock and reserved juice from tinned clams into a medium saucepan. Set over medium-high heat; bring to the boil, then reduce heat to low.
  2. In a large pot or deep frying pan, melt butter over medium heat. Stir in onion, and cook until softened, stirring occasionally, about 10 minutes. Stir in rice, and cook, stirring, for 3 to 5 minutes. Do not let rice brown. Pour in wine, and cook, stirring, until the wine is evaporated. Add 125ml of simmering stock, and stir until the stock is almost all evaporated. Then add another 125ml of stock. Stir in saffron and basil. Continue adding stock 125ml at a time and stirring until the liquid has evaporated until the rice is almost al dente, about 20 minutes.
  3. When the inside of the rice is slightly more firm than you desire in the final dish, stir in clams, flaked salmon, and 125ml stock. Stir until the liquid evaporates. Season with salt and pepper. Stir in 125ml stock, and stir vigorously. Remove from heat before the liquid has completely evaporated.

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Reviews & ratingsAverage global rating:(29)

Reviews in English (23)

SO tasty! I used mussels instead of clams (as I couldn't find tinned clams anywhere), but it was still really good! Thank you!-23 Apr 2012

by Lizzie Bunny

I loved this. It was so yummy and everyone loved it. I only changed a few things, I added more veggies like asparagus and chopped tomatoes and a little cheese just before serving. My boyfriend ate so much and we ended up having just enough left overs, which was fine with us because it tasted so good and took it to work. Our friends came over and tried it right out of the fridge the next day and ended up eating the rest! I'm making it again tomorrow!-20 Sep 2006

by pumpkin74

Delicious! And it tastes great reheated the next day. My boyfriend made this for me last night and it was better than any meal I've had in a restaurant in ages. Plus, it's very comforting on a cold rainy night.-26 Dec 2006


Creamy Seafood Risotto

In a medium saucepan, combine the clam broth and water and bring to a simmer. Keep warm.

In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook for 1 minute, stirring to thoroughly coat. Crumble the saffron into the wine and add it to the rice. Cook, stirring until the wine is absorbed. Add 1 cup of the warm clam juice and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the juice 1/2 cup at a time, and stirring constantly until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.

Melt the butter in a large skillet. Add the shallot and cook over moderate heat until softened, about 2 minutes. Add the shrimp and crab and cook until just heated through. Scrape the seafood into the risotto and stir in the parsley and mascarpone. Serve immediately.


How to make mixed seafood risotto?

Seafood Risotto, cooked in butter and oil, before adding fish stock slowly, a bit at a time until perfectly creamy.

The rice releases starches and soaks up most of the stock leaving it thick but not mushy, add prawns, squid and mussels, oregano and parmesan cheese to add flavour.

A great no-prep recipe idea using fresh or frozen mixed seafood. Measurements given in UK grams and millilitres, as well as US cups.

All the tips and FAQ's to make seafood risotto can be found on this page have a read through, before you jump straight to the recipe for this amazing simple seafood risotto.

Ingredients for Risotto

We go into a bit more detail for ingredients to use for the best risotto, you can find more about the history of risotto on wiki.

Risotto Rice

First things first make sure you buy the right rice, we used Arborio Risotto Rice for this recipe. If using Carnaroli Risotto Rice you may need to cook for a bit longer.

You can not use basmati or long-grain rice for this recipe.

It is true, most rice should be rinsed before cooking, but with risotto rice you should not rinse it first. The starch is key for making a creamy risotto, do not rinse it!

Simply melt the butter in oil before adding garlic, stir through then add risotto rice, stir to coat with oil and butter for couple of minutes before adding stock one ladle at a time.

Stock

Fish stock, Chicken Stock, Vegetable stock any will do, more importantly. make sure you use hot stock when making risotto, I keep it covered between each ladle full.

If you add lukewarm or cold stock it slows the cooking process down every time you add a ladleful.

It is important to only add one ladle at a time you will not get the correct texture if you throw it all in at once.

After about 20 minutes the rice should have absorbed all the liquid, now you can add fresh/dried herbs and season with salt and pepper.

Herbs

It is best to use fresh oregano for this mixed seafood risotto. However, we couldn't get hold of it for this photo session so used dried oregano instead.

If you do substitute dried herbs for fresh, remember to only use about ½ of the amount. Dried have a more pungent taste and using too much can ruin the taste.

You could also substitute oregano for equal amount of mixed herbs or Italian herbs instead?

Seafood mix

Next, add your seafood, we use the frozen seafood selection, they sell in most UK supermarkets. Usually contains (shrimp) prawns, squid and mussels already cooked and ready to add.

We always have a bag in our freezer handy, perfect for mixed seafood recipes!

You can buy fresh seafood mix instead, or sometimes we just use prawns (shrimp).

Either way, it is best to buy already cooked seafood, so it can easily be added and just warmed through in the risotto.

It should only take about 4 minutes to warm through.

Turn heat off, the final and very important step is to add Parmesan or Grana Padano to make it even creamier. Stir through and you are ready to serve up your mixed seafood risotto!


Recipe Summary

  • 2 tablespoons olive oil
  • 1 large leek, cleaned and thinly sliced
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 2 cups low-sodium chicken broth, divided
  • 1 cup dry white wine
  • ½ pound bay scallops
  • ½ pound medium shrimp, peeled and deveined
  • 1 cup fresh snow peas, trimmed and halved crosswise
  • 1 medium red bell pepper, diced
  • 3 tablespoons grated Parmesan cheese
  • 2 teaspoons dried basil
  • 2 tablespoons lemon juice
  • ground black pepper to taste

Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Cook the leek and garlic until soft, about 5 minutes. Stir in the rice, and cook for 5 minutes more, stirring frequently.

Pour in 1 1/2 cups of the chicken broth, and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, uncovered for 5 minutes, continuing to stir. Pour in the remaining chicken broth and wine, increase heat to medium, and cook for about 5 more minutes, stirring constantly.

Add the scallops, shrimp, peas, and red pepper. Cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes. When the rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.


Seafood risotto (Risotto alla pescatora)

What a delicious thing! If you love seafood, this dish will send you up to the moon. In this recipe I will show how to make this wonderful risotto without getting too messy cleaning and preparing the fish. When you make it, be sure you use a good quality extra virgin olive oil. It is also important that you master the risotto basics, before attempting this recipe, so have a look at the basic "parmigiana risotto" recipe featured in the risotto section of the website.

Ingredients (Metric & Imperial measurements):

  • 350-400 g (12-14 oz) Carnaroli rice (alternatively Arborio rice)
  • 500 g (1.1 lb) Seafood selection (frozen)
  • 75 ml (3 fl oz) Extra virgin olive oil
  • 2 Cloves of garlic
  • 1 Chilli (mild)
  • 30 ml (2 tbs) Tomato purèe
  • 1 Shallot (finely chopped) - alternatively you can use ½ onion
  • 100 ml (3 1/2 fl oz) White wine
  • 1 Litre (1 3/4 pints) of hot fish stock - 2 stock cubes - (I have to say that you often need more than 1 litre so have some extra stock handy)
  • 2.5 ml (1/2 tsp) Cracked black pepper
  • Salt for seasoning
  • A small handful of flat leaf parsley (roughly chopped)
  • These are Imperial and Metric measurements. U.S measurements available at italyum.com

Nutrition facts: Calories 650 per serving.

Ingredients (U.S. measurements):

  • 12-14 ounces Carnaroli rice (alternatively Arborio rice)
  • 18 ounces (1 pound 2 ounces) Seafood selection (frozen)
  • 5 tablespoons Extra virgin olive oil
  • 2 Cloves of garlic
  • 1 Chilli (mild)
  • 2 tablespoons Tomato purèe
  • 1 Shallot (finely chopped) - alternatively you can use ½ onion
  • 6 tablespoons (3/8 cup) White wine
  • 4 1/4 cups of hot fish stock - 2 stock cubes - (I have to say that you often need more than 4 1/4 cups so have some extra stock handy)
  • 1/2 teaspoon Cracked black pepper
  • Salt for seasoning
  • A small handful of flat leaf parsley (roughly chopped)

Note: nowadays you can buy a frozen seafood selection in most of the supermarkets (I always keep some in my freezer) this is usually a selection of shelled mussels, peeled prawns, squid rings and cockle/clam meat which are all pre cooked and then frozen.

Defrost the frozen fish (do not use the microwave as it partially cooks the fish). Once defrosted, pat the fish dry with kitchen paper.

The photograph shows about 500 g (1 pound 2 ounces) of clean and dry seafood this is what I will use for this recipe, which is intended to serve 4 persons. However, there is not a fixed rule about the seafood quantity, you can also use 600 g (1 pound 6 ounces), if you like, but I would not go further.

First and foremost, before you start cooking, be sure that the first thing you do is to prepare the stock so that it is readily available when required. The best thing to do is to have the stock just simmering, and no more, on the cooker.

Put the olive oil in a large pan. Heat the oil and then add the garlic and the chilli (break the chilli bean in two pieces). Sweat them over a gentle heat until the garlic becomes golden in colour.

When the garlic becomes golden, quickly remove it from the pan and discard it.

Immediately after the garlic is discarded, remove the chilli and discard it.

Now, turn the heat to medium and add the seafood into the pan.

Stir well and cook for no more than 2-3 minutes (remember that the frozen seafood selection is aready pre cooked, so an excessive exposure the the heat would inevitably overcook the seafood) this is to flavour the oil and for preparing the seafood for the last stage.

After 2-3 minutes, quickly remove the seafood (a slotted spoon is ideal for this operation) and put it into a bowl.

Set the seafood aside for a later stage (I suggest covering the bowl with foil).

Coming back to the pan, you can see that now we have a lovely flavoured oil wich we will use to start our risotto.

Add the finely chopped shallot and sweat over a medium heat for about 3-5 minutes or until the shallot is soft.

Stir until the rice is completely coated with the oil. You can see that the rice will start to become translucent. Keep stirring and sweat the rice for a minute or two.

Then, add the white wine, keep stirring and let the wine evaporate (it will probably take a couple of minutes).

Now, add the stock and turn the heat to medium/low. The stock, which has been kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at a time and when this is absorbed, add more stock. Carry on in this way for about 15 minutes. During this stage, do not leave the pan alone and stir regularly (gently).

Now, immediately after the first couple of ladlefuls of stock, add the tomato purèe.

This is the colour you should get after the tomato purèe is evenly distributed.

Meanwhile you keep going, adding stock as required and stirring (gently). The photograph shows the rice after about 10 cooking. At this stage, check the seasoning and add the salt accordingly.

Also, add the black pepper.

After 15 minutes you will probably need an extra 3 to 5 minutes to complete the final stage of cooking (this time depends on the type of rice you are using). This also means that you have only 3 to 5 minutes left to complete the cooking of the seafood.

So, add the seafood into the pan. The seafood is colder than the pan contents so increase the heat (high heat) for few seconds and then return the heat back to what it was before.

From now on, taste the rice every minute until the rice is cooked "al dente" (this means that the rice is tender outside, but still slightly firm to the bite in the centre). At the same time, the tasting will tell you if you need to adjust seasoning with salt. Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan.

In these last minutes, if the stock is completely absorbed, you can gradually add a bit more (say half ladle at a time) because at this final stage you do not want the risotto becoming too watery.

When the rice is perfectly cooked "al dente", add the parsley and stir for few seconds.

The risotto is ready to be served.

Risotto should be served "all'onda" (like a wave). This means that when you serve it onto the plate, it should still flow a little.

With this dish, I would suggest having ome black pepper on the table in case your guests wish to have an extra "kick"!


  • 4 cups reduced-sodium chicken broth, divided
  • ½ cup chopped onions
  • 1 ⅓ cups uncooked long-grain rice
  • ¼ cup dry white wine
  • Pinch saffron
  • 12 ounces fresh or frozen seafood, (bay scallops and/or small shrimp)
  • ½ cup frozen peas
  • ¼ cup chopped pimiento
  • Salt & freshly ground pepper to taste

Pace 1/4 cup broth in a heavy-bottomed saucepan, add onions and cook until soft, about 3 minutes. Add the remaining 3 3/4 cups broth, rice, wine and saffron. Bring to a boil. Cover and simmer over low heat until rice is tender, 20 to 25 minutes. (The risotto should have a creamy consistency.)

Stir in the seafood, peas and pimiento. Cover and cook until the seafood is opaque, 3 to 5 minutes Season with salt and pepper.


Gluten-Free Cookbooks!

Also, if you're interested in gluten-free cooking and baking, you should definitely check out my gluten-free cookbooks: Beyond Flour: A Fresh Approach to Gluten Free Cooking & Baking, and the sequel. Beyond Flour 2. You can order them right here on my website, through Amazon, or through any major bookseller.


This is the coming together of three beautiful ingredients – mozzarella, basil and courgette – to make a cheesy, scrumptious risotto. White wine gives a beautiful depth of flavour, but don’t worry if you haven’t got any, swap in the same amount of extra stock instead – it will still taste fantastic. This recipe includes two of your 5-a-day, so it’s comfort food that still delivers on the nutrition front – you’ve got to love it!


8. Seafood risotto recipe Telegraph


Best Seafood Risotto Recipes
from Seafood risotto recipe Telegraph
. Source Image: www.telegraph.co.uk. Visit this site for details: www.telegraph.co.uk

I such as to make this seafood dinner for firm due to the fact that it tastes remarkable, yet takes really little initiative to intermingle. Use asparagus, Broccolini or a mix of both. It’s everything about what’s available for a good price.– Colleen Delawder, Herndon, Virginia.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced (2 tablespoons)
  • 1/2 red onion, chopped (1 cup)
  • 1/2 bulb fennel, cored and chopped (1 cup)
  • 3 tablespoons tomato paste
  • Coarse salt and freshly ground pepper
  • 1/2 cup dry vermouth
  • 1/2 teaspoon saffron
  • 1 pound orzo
  • 2 cups clam juice
  • 1 cup low-sodium chicken broth
  • 12 mussels
  • 1/2 pound medium shrimp (about 16), deveined
  • 1/2 pound squid, cut into rings
  • 1 pound cockles or other small clams
  • 1 pound halibut or other meaty white fish, cut into chunks
  • Fresh flat-leaf parsley leaves, for serving

Preheat broiler with rack 8 inches from heat source. Heat oil in a large ovenproof braiser or saute pan over medium-high heat. Add garlic, onion, and fennel saute, stirring occasionally, until just starting to brown, about 3 minutes. Add tomato paste season with salt and pepper and cook, stirring, 2 minutes. Stir in vermouth and saffron and cook 1 minute more.

Add orzo, clam juice, and broth bring to a simmer. Stir in mussels and simmer, stirring frequently, until almost all liquid is absorbed and orzo is al dente, about 9 minutes.

Season shrimp and squid with salt and add to braiser with cockles, scattering throughout and nestling into orzo mixture. Broil 5 minutes. Season fish with salt and tuck into mixture. Broil until seafood is cooked through, about 5 minutes more. Let stand 5 minutes, top with parsley, and serve.


Watch the video: Ριζότο με θαλασσινά και σαφράν - Blue Island (June 2022).


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