Seafood Risotto

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Italian Seafood Risotto is a sumptuous dish that combines the creamy texture of risotto with the rich flavors of fresh seafood. This elegant dish is perfect for special occasions or when you want to treat yourself to a restaurant-quality meal at home. Our Italian Seafood Risotto recipe will guide you through creating this delectable dish, ensuring a perfect balance of flavors and textures.

Origin and History

Risotto is a classic Italian dish that originated in the northern regions of Italy, particularly in Milan. Traditionally made with Arborio rice, risotto is known for its creamy consistency achieved through a slow cooking process. Seafood risotto, or “Risotto ai Frutti di Mare,” is a popular variation that showcases Italy’s rich maritime heritage, combining fresh seafood with the creamy rice dish.

What is Italian Seafood Risotto?

Italian Seafood Risotto is a creamy rice dish made with Arborio rice, a variety of fresh seafood, and a rich broth. The rice is cooked slowly, allowing it to absorb the flavors of the seafood and broth, creating a dish that is both creamy and full of flavor.

What is Seafood Risotto Made Of?

The key ingredients for Italian Seafood Risotto include:

Are Italian Seafood Risotto Healthy?

Italian Seafood Risotto can be part of a healthy diet, especially when made with fresh, high-quality ingredients. Seafood is a good source of lean protein and essential nutrients like omega-3 fatty acids. While the dish is rich and creamy, it can be enjoyed in moderation as part of a balanced diet.

Difference Between Seafood Risotto and Paella

Seafood Risotto and Paella are both popular rice dishes that feature seafood, but they have distinct differences:

  • Origin: Risotto is Italian, while Paella is Spanish.
  • Rice: Risotto uses Arborio rice, which is short-grain and creamy, while Paella uses Bomba or Calasparra rice, which is medium-grain and more separated.
  • Cooking Method: Risotto is cooked slowly with constant stirring, while Paella is cooked in a wide, shallow pan and not stirred, allowing the rice to form a crispy crust.
  • Flavor: Risotto is creamy and rich, while Paella is more robust and often includes saffron.

Gadgets Used for Making Italian Seafood Risotto

To prepare Italian Seafood Risotto efficiently, you’ll need:

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Tips and Tricks for Perfect Italian Seafood Risotto

Achieve the perfect Italian Seafood Risotto with these expert tips:

  • Use Fresh Seafood: Fresh seafood will make a significant difference in flavor.
  • Warm the Broth: Adding warm broth helps maintain the cooking temperature.
  • Stir Constantly: Stirring releases the starch from the rice, creating a creamy texture.
  • Don’t Overcook the Seafood: Add seafood towards the end of cooking to prevent it from becoming rubbery.
  • Finish with Butter and Parmesan: This adds richness and a creamy finish to the dish.

Avoid Common Mistakes

Avoid these common mistakes to ensure your Italian Seafood Risotto turns out perfect:

  • Using the Wrong Rice: Arborio rice is essential for the creamy texture of risotto.
  • Adding Cold Broth: Always use warm broth to keep the cooking process consistent.
  • Overcooking the Rice: Risotto should be al dente, meaning it should have a slight bite.
  • Not Sautéing the Rice: Sautéing the rice in oil or butter before adding broth helps toasts the grains and adds flavor.
  • Adding Seafood Too Early: Adding seafood too early can result in overcooked, rubbery seafood.

How to make Seafood Risotto

Seafood Risotto

Recipe by ImamCourse: Main CourseCuisine: Italian


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Our Italian Seafood Risotto recipe features Arborio rice cooked slowly in a flavorful broth, combined with a mix of seafood such as shrimp, mussels, clams, and squid. The dish is finished with a touch of white wine, garlic, and fresh herbs, resulting in a rich and aromatic risotto that is both luxurious and comforting.


  • Arborio rice: 1 1/2 cups

  • Assorted seafood (such as shrimp, scallops, mussels, and squid): 1 pound

  • White wine: 1/2 cup

  • Finely chopped onion: 1 small

  • Minced garlic cloves: 2

  • Olive oil: 2 tablespoons

  • Butter: 2 tablespoons

  • Arborio rice: 1 1/2 cups

  • Chicken or seafood broth: 4 cups

  • A pinch of Saffron threads

  • Chopped fresh parsley: 2 tablespoons

  • Salt and pepper, to taste

  • Lemon zest from 1 lemon

  • Grated Parmesan cheese: 1/2 cup


  • Prepare the Seafood
  • Begin by meticulously cleaning and deveining the shrimp, thoroughly scrubbing the mussels, and artfully slicing the squid into delicate rings.
  • Warm the Broth
  • In a separate vessel, gently heat the chicken or seafood broth. Infuse it with a hint of saffron threads, allowing their captivating flavours and aromas to meld. Keep the broth warm, but abstain from bringing it to a rolling boil.
  • Sauté the Aromatics
  • In a capacious, profound skillet, heat the olive oil and butter over medium heat. Introduce the finely chopped onion and the minced garlic, sautéing them until they attain a translucent allure.
  • Toast the Rice
  • Incorporate the Arborio rice into the skillet and stir diligently. Allow it to toast for a fleeting moment or two, observing as it attains a subtle translucency at its periphery.
  • Deglaze with Wine
  • Gracefully pour in the white wine, ensuring a continuous, mesmerizing stir. Allow the liquid to simmer, permitting it to be absorbed by the rice until its essence envelops the grains.
  • Add the Broth
  • Commence the process of adding the warm, saffron-imbued broth one ladleful at a time, while maintaining a watchful, diligent stirring. Await the rice’s embrace of each infusion of liquid before introducing the next. This ritual shall consume approximately 18-20 minutes.
  • Incorporate the Seafood
  • As the rice approaches its zenith of tenderness, tenderly enfold the diverse array of seafood into the symphony. Continue the culinary ballet for 4-5 minutes, ensuring the seafood attains its zenith of succulence, while the rice evolves into a tapestry of creaminess.
  • Finish with Flair
  • With a flourish, blend in the zesty lemon peel, the finely chopped parsley, and the velvety tapestry of grated Parmesan cheese. Season judiciously with salt and pepper to harmonize with your discerning palate.
  • Serve and Relish
  • Ladle the seafood risotto with artful finesse onto awaiting plates. Gracefully garnish with an extra sprinkling of parsley and extend the invitation for an additional shower of grated Parmesan at the dining tableau. Buon appetito!


  • Kindly note that the nutritional values are approximations, subject to variances based on the specifics of the ingredients and portion sizes.
  • In Conclusion: Ladies and gentlemen, herein lies a seafood risotto recipe that shall transport your taste receptors on a voyage to the sun-kissed shores of Italy. It is a culinary ode that exalts the bounteous gifts of the sea, harmoniously entwined with the comforting embrace of luscious risotto. Thus, summon your cherished companions, raise a crystal goblet brimming with the finest white wine, and revel in the enchantment of crafting homemade Italian cuisine. Buon appetito!

Nutrition Facts

4 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 14g 22%
    • Saturated Fat 6g 30%
  • Cholesterol 150mg 50%
  • Sodium 760mg 32%
  • Amount Per Serving% Daily Value *
  • Total Carbohydrate 49g 17%
    • Dietary Fiber 2g 8%
    • Sugars 1g
  • Protein 27g 54%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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