Experience the deep flavors of Italian cuisine with our Seafood Risotto with Saffron, a dish that marries the opulence of the sea with the golden luxury of saffron. This sumptuous risotto, creamy and rich, features a selection of the finest seafood, including tender shrimp, succulent scallops, and delicate mussels, each piece perfectly cooked to preserve its ocean freshness. The saffron, known as the gold of spices, infuses the risotto with its distinctive aroma and exquisite golden color, creating a visually stunning and gastronomically delightful dish. Our Seafood Risotto with Saffron offers a taste of Italian coastal cuisine right at your table, perfect for a sophisticated dinner or a special occasion. Dive into this luxurious creation and let every bite transport you to the scenic shores of Italy, where tradition meets culinary excellence.
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.
Notes
Perfect Wine Pairing
A Chardonnay with a good balance of oak and acidity would be an excellent choice to accompany the rich yet delicate flavors of the Seafood Risotto with Saffron. Preferably, select a Chardonnay aged in oak to add a creamy texture and vanilla undertones that will complement the creaminess of the risotto and the sweetness of the seafood without overpowering the saffron.
Alternatively, a Verdicchio from the Marche region of Italy, with its crispness and hints of almond, would also pair nicely, especially if you prefer a wine that emphasizes the seafood’s freshness and the saffron’s subtle notes.
Enjoy your Seafood Risotto with Saffron alongside one of these wines for an elegant and satisfying dining experience.
