Creamy Seafood Risotto

This is a great risotto recipe! Not too fussy, but clearly written and really delicious.

This was incredible. We did add more seafood and clam juice/lemon/salt/pepper. It was delicious. We tasted as we went along. It came out restaurant quality for sure.

I have to agree with most of the comments below, without additions this recipe is quite bland. I seasoned much more along the way and doubled the butter in the last step. I am curious why the risotto in the photo is so yellow, mine was completely white. After doctoring up, it was tasty but I plan to explore other recipes next time I make this dish.

This turned out amazing. I used a mix of shrimp, clams, mussels, and scallops instead of the suggested shrimp and crab. Also, I added a couple teaspoons of tomato paste at the end to give it some colour and because I like that tomato flavour with my seafood dishes. With every addition of clam broth I salted and peppered the rice to taste. The mascarpone is a great touch, making the dish very creamy. Definitely would make this again.

This recipe has 0 flavor. I had to add so much lemon, salt, garlic, spices so that it wouldn't taste like cardboard. Just awful!!!!