AuthorJulia ForesekCategoryItalian, Rice & Risottos, Seafood & ShellfishDifficultyIntermediateInfuse the Stock: In a small saucepan, warm the seafood stock over low heat. Add the saffron threads to the stock to infuse it with its color and flavor.
Sauté the Aromatics: In a large, heavy-bottomed pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent and soft, about 2-3 minutes.
Toast the Rice: Stir in the Arborio rice and cook, stirring continuously, until the grains are well-coated with oil and slightly toasted, about 2 minutes.
Deglaze with Wine: Pour in the white wine and stir until it has been fully absorbed by the rice.
Cook the Risotto: Begin adding the warm saffron-infused stock, one ladle at a time, stirring constantly. Wait until the stock is almost fully absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Cook the Seafood: In a separate pan, quickly sauté the shrimp and scallops in a bit of olive oil until they are just cooked through. Steam the mussels until they open, discarding any that do not.
Combine: Gently fold the cooked seafood into the risotto, taking care not to break up the delicate pieces.
Add Final Touches: Remove the risotto from the heat. Stir in the butter and Parmesan cheese until the risotto becomes rich and creamy. Season with salt and pepper to taste.
Serve: Plate the risotto, garnish with fresh parsley, and serve with lemon wedges on the side.
Ingredients
Directions
Infuse the Stock: In a small saucepan, warm the seafood stock over low heat. Add the saffron threads to the stock to infuse it with its color and flavor.
Sauté the Aromatics: In a large, heavy-bottomed pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent and soft, about 2-3 minutes.
Toast the Rice: Stir in the Arborio rice and cook, stirring continuously, until the grains are well-coated with oil and slightly toasted, about 2 minutes.
Deglaze with Wine: Pour in the white wine and stir until it has been fully absorbed by the rice.
Cook the Risotto: Begin adding the warm saffron-infused stock, one ladle at a time, stirring constantly. Wait until the stock is almost fully absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Cook the Seafood: In a separate pan, quickly sauté the shrimp and scallops in a bit of olive oil until they are just cooked through. Steam the mussels until they open, discarding any that do not.
Combine: Gently fold the cooked seafood into the risotto, taking care not to break up the delicate pieces.
Add Final Touches: Remove the risotto from the heat. Stir in the butter and Parmesan cheese until the risotto becomes rich and creamy. Season with salt and pepper to taste.
Serve: Plate the risotto, garnish with fresh parsley, and serve with lemon wedges on the side.