Italian Seafood Risotto

This Italian Seafood Risotto recipe is so creamy and can be customized with a variety of flavors and ingredients. It should come as no surprise that Italian cuisine is famous for its rich and flavorful dishes that combine fresh ingredients with traditional cooking techniques.

One of the most beloved Italian dishes is this seafood risotto cooked over the stovetop. This particular recipe features succulent seafood and tangy tomatoes, for a mouth-watering combination that is sure to delight your taste buds.

If you love rice, try these dishes next: Riso al Forno, Arancini di Riso, Traditional Mushroom Risotto, Spaghetti with Anchovies

5 from 1 vote

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Prep Time 10

Cook Time 1

Additional Time 10

Total Time 1 20

Course Main Entrées

Cuisine Italian

Servings

Calories 689 kcal

Equipment

Ingredients

1 small red onion
2 tbsp butter
4 cups water or more
½ cups dry white wine
½ cups parmesan cheese
2 cups tomato puree
1 tbsp dried basil or 4 fresh leaves chopped
24 oz seafood 4 cups, shellfish preferred
2 tbsp tomato paste
2 cups arborio rice or Italian Style short grain rice

Instructions

In a large skillet, melt the ghee or butter and add the chopped onion. Cook onion until softened. Add rice and stir for about one minute. Add wine and allow the alcohol (not the liquid) to evaporate while you stir the rice and onion mixture.
Add the tomato paste and stir everything in the pot to combine. Add the tomato puree and bring to boil. Add one cup of the water and bring to boil and let simmer.
Add more liquid if needed - about ½ cup of water at a time to allow the rice to absorb the water, expand and cook. Cook the risotto covered, but with the lid slightly ajar. Just jam a spoon in the lid to allow the steam to escape. This allows the rice to absorb the flavor of the wine. Repeat until the rice is al dente.
Add the seafood and continue to cook until the seafood is done. The rice should be done by the time the seafood cooks through.
Before serving add about ½ cup of Parmesan cheese and the basil at the end and mix well.

Notes

Top Tips

Remember that as the rice cooks, it will double in size. Therefore, you need to select a pot that can accommodate the rice once it’s fully cooked. Keep in mind that you will also be adding mushrooms or seafood, etc… I usually use a frypan that is large enough that will accommodate the expanded and cooked rice. I also ensure that I have a lid that I am able to place on the pan for quicker cooking and retaining moisture.

Remember two things:

You want to have a lid for the pot/pan so that it doesn’t take you 3 hours to cook the risotto.

Allow the risotto to cool for about 10 minutes before serving as it will be scorching hot.

You want to select a pan large enough so that the rice doesn’t boil over, and

Nutrition

Serving: 1Calories: 689kcalCarbohydrates: 101gProtein: 40gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 24mgSodium: 1892mgPotassium: 833mgFiber: 7gSugar: 9gVitamin A: 1071IUVitamin C: 18mgCalcium: 218mgIron: 8mg

Keyword rice, risotto, seafood

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