Creamy Seafood Risotto

Name: Creamy Seafood Risotto
Total time: 30 min
Yield: 6
Ingredients: 3 cups bottled clam juice; 2 1/2 cups water; 2 tablespoons extra-virgin olive oil; 1 small onion, finely chopped; Salt and freshly ground pepper; 1 1/2 cups arborio rice (10 ounces); Pinch of saffron threads; 1/2 cup dry white wine; 1 tablespoon unsalted butter; 1 shallot, minced; 1/2 pound cooked shrimp, cut into thirds; 1/2 pound lump crab meat, picked over; 2 tablespoons chopped flat-leaf parsley; 1/2 cup mascarpone cheese

2,167 Ratings
5 Reviews

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By Grace Parisi

February 2009

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Credit: © Frances Janisch

Recipe Summary

total:

30 mins

Yield:

Directions

Step 1
In a medium saucepan, combine the clam broth and water and bring to a simmer. Keep warm.

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Step 2
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.
Step 3
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.

Suggested Pairing

Fragrant, substantial Soave.

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jimpsie

08/05/2020

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

Jangel44

04/22/2020

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.

Leslie Bailey

11/23/2019

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.

Sarah

01/21/2019

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.

Anna

03/16/2017

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!!!!

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Creamy Seafood Risotto

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Recipe Summary

Ingredients

Directions

Suggested Pairing

Reviews (5)

All Reviews for Creamy Seafood Risotto

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Creamy Seafood Risotto

Gallery

Recipe Summary

Ingredients

Directions

Suggested Pairing

Reviews (5)

All Reviews for Creamy Seafood Risotto