Seafood Risotto Recipes

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SEAFOOD RISOTTO

Provided by Florence Fabricant

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 12



Seafood Risotto image

Steps:

  • Place mussels in a saucepan with 1/2 cup chardonnay. Bring to a simmer, cover and cook over low heat until mussels open, about 5 minutes. Reserve 4 mussels in shells, shuck remainder, and strain and reserve broth.
  • Heat oil in a heavy shallow saucepan. Add shallots and ginger, and sauté over low heat until soft. Stir in rice and cook briefly. Add remaining wine. When wine has been absorbed by rice, add mussel liquid. Cook over medium-low heat until it is absorbed, then gradually add fish stock, 1/2 cup at a time, until rice is nearly al dente but still moist and creamy. Season with salt and pepper.
  • Stir in scallops and shrimp, and cook about 5 minutes, until seafood is cooked. Stir in shucked mussels, butter and chives. Divide among 4 shallow soup plates, garnish each portion with a mussel in the shell, and serve.

Nutrition Facts : @context http, Calories 536, UnsaturatedFat 9 grams, Carbohydrate 51 grams, Fat 15 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 1386 milligrams, Sugar 2 grams, TransFat 0 grams

24 mussels, scrubbed and debearded
1 cup chardonnay
2 tablespoons extra virgin olive oil
1/2 cup minced shallots
2 teaspoons minced fresh ginger
1 cup Arborio rice
4 cups hot fish stock, approximately
Salt and freshly ground white pepper
12 sea scallops, tough tendon removed, quartered
1/2 pound medium shrimp, shelled and deveined
1 tablespoon unsalted butter
1 tablespoon minced chives

SEAFOOD RISOTTO

Provided by Food Network

Yield 4 servings

Number Of Ingredients 12



Seafood Risotto image

Steps:

  • In a large saucepan heat the chicken stock to a boil. Reduce heat and simmer until ready to use. In a large heavy pot heat 2 tablespoons butter and 2 tablespoons olive oil over moderate heat. Small children can help by taking paper off butter, cutting 2 tablespoons with butter knife, and dropping it into the pot. Small children should be highly supervised over each step that involves any type of gadget or working near a heat source. Add half of the onions to the pot and cook until clear, about 5 to 8 minutes. If you have older children, they can begin wiping off the shiitake caps with a damp cloth, removing the stems, cutting off the end, slicing the stems lengthwise and then slicing the caps.
  • Add the rice to the onions and stir to coat. Small children can do this well once they practice and learn a controlled stirring motion. "Slow and steady" can be repeated until they get the hang of it.
  • Add 1/3 cup white wine and stir until completely absorbed. Constant stirring will be required from here on out to make a good risotto. Have the children equipped with a long handled ladle and a deep oven mitt carefully dip the ladle into the broth and pour it into the rice. Stir continuously until the stock is absorbed. Repeat over and over using as much stock as necessary until the rice is cooked through but not mushy. The risotto should be creamy, slightly soupy but not watery.
  • Meanwhile, in a medium skillet heat 2 tablespoons butter and 1 tablespoon olive oil until melted. Add the other half of the chopped onion and stir to coat. Have the children cut the red pepper with table knives into strips and then crosswise into small even squares. Add the diced pepper to the onion and stir to combine. Add the tomatoes and stir to combine. Add the shiitakes and cook until any liquid evaporates. Add the fresh seafood and cook until just done.
  • Stir the sauteed seafood and vegetables into the pot of risotto. Grated Parmesan can be stirred into the risotto or served on top at the table. Cover until ready for service.

10 cups chicken stock
4 tablespoons unsalted butter
3 tablespoons olive oil
2 medium onions, finely chopped
2 cups arborio rice
1/3 cup white wine
1 red bell pepper, seeded and cut into one large piece
3 ripe plum tomatoes
1/3 pound shiitakes
1 pound large shrimp, shelled
1/2 pound scallops or clams in the shell
1/4 cup grated Parmesan cheese

SEAFOOD RISOTTO

Provided by Food Network

Categories     main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 15



Seafood Risotto image

Steps:

  • In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 12 minutes, stirring constantly.
  • Clean, trim and dice the shellfish and seafood. Season the seafood with salt and pepper. Continue to cook for 6 minutes. Stir in the butter, cream, cheese, and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley.

1 tablespoon olive oil
1 cup chopped onions
Salt
Freshly ground white pepper
Freshly ground black pepper
6 cups seafood stock
1 teaspoon chopped garlic
1 pound (2 cups) Arborio rice
2 pounds assorted Mediterranean shellfish and seafood
2 pounds assorted Mediterranean shellfish and seafood
1 tablespoon butter
1/4 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano
3 tablespoons chopped green onions, green part only
2 tablespoons finely chopped fresh parsley leaves

SEAFOOD RISOTTO (RISOTTO AI FRUITTI DI MARE)

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.

Provided by Gianni Scappin

Categories     Rice     Shellfish     Tomato     Seafood     Clam     Mussel     Scallop     Squid     Simmer

Yield Makes 4 servings

Number Of Ingredients 18



Seafood Risotto (Risotto ai Fruitti di Mare) image

Steps:

  • 1. In a small saucepan, warm the fish or vegetable stock. Keep warm.
  • 2. In a large saucepan over moderately low heat, warm the olive oil. Add 1 tablespoon of the butter and the onion, and sauté, stirring occasionally, until tender (there should be no color), about 5 minutes. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.
  • 3. Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
  • 4. Add the clams, mussels, squid, scallops, and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed.
  • 5. Remove the risotto from the heat and add the parsley, garlic, brandy, olive oil, Parmigiano-Reggiano, if using, and the remaining 2 tablespoons butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper, and serve immediately.

2 1/2 cups fish or vegetable stock
1/3 cup olive oil
3 tablespoons unsalted butter
1 small onion, minced (about 1/2 cup)
1 1/3 cups Carnaroli or Vialone Nano rice
1/2 cup dry white wine
8 small clams, such as Manila
8 mussels, scrubbed and debearded
4 ounces squid, cleaned and cut into thin rings
4 medium sea scallops
1/2 cup peeled, crushed, and seeded plum tomatoes
1/2 cup loosely packed chopped fresh flat-leaf parsley
1/2 teaspoon chopped garlic
1 tablespoon brandy
1 tablespoon extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano, optional
Salt and freshly ground black pepper
N/A freshly ground black pepper

SEAFOOD RISOTTO

Seafood is traditional Italian fare on Christmas Eve. It takes center stage in this entree, which includes lobster, clams, mussels, shrimp, and calamari.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 18



Seafood Risotto image

Steps:

  • Fill a large bowl with ice water, and set aside. Fill a large stockpot three-quarters full with cold water. Bring to a boil, and add 1/4 cup salt. Plunge lobsters head first into water. Return to a boil, and cook for 3 minutes (meat will not be fully cooked). Using tongs, transfer lobsters to ice water, and let cool for 5 minutes. Place lobsters on a cutting board.
  • Using a kitchen towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. (Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat.) Cut tail in half lengthwise, and then crosswise. Transfer tail meat to a plate lined with paper towels. Separate claws from knuckles; twist and pull off pincers. With back of knife, crack knuckle end of claw. Gently remove whole piece of meat, and add to plate. Crack knuckle, remove meat from shell, and add to plate. Wipe any white residue off meat.
  • Place clams and mussels in a large skillet or pot, and add 2 inches of water. Cover skillet, and bring to a simmer over medium-high heat. Cook until clams and mussels have opened, 4 to 5 minutes. Discard any that remain closed. Using a slotted spoon, transfer clams and mussels to a bowl, and cover loosely with parchment and then foil.
  • Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic and chile, and cook for 1 minute. Add 1/4 cup sparkling wine, and simmer until reduced by half, about 2 minutes. Stir in shrimp, calamari, and 1/4 cup stock, and cook until shrimp just turn pink, 2 to 3 minutes. Stir in chervil. Remove from heat.
  • Combine saffron and remaining 6 1/4 cups stock in a saucepan, and bring to a boil. Reduce heat, and simmer gently.
  • Melt 3 tablespoons butter with remaining 3 tablespoons oil in a large saucepan over medium heat. Add shallots, and cook until soft, 2 to 3 minutes. Add rice, and cook, stirring constantly, until edges of grains are translucent, about 3 minutes. Add remaining 3/4 cup sparkling wine, and cook, stirring constantly, until wine has been completely absorbed. Add 1/2 cup of the simmering stock, and cook, stirring constantly, until stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail. Continue adding stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next, until you've added all but 1 cup of the stock. (It should take 18 to 20 minutes.)
  • Add lobster and shrimp mixture. Add 1/2 cup of the remaining stock, in same manner as described above. If you prefer a looser risotto, add the remaining 1/2 cup stock. Risotto is done when liquid looks creamy and grains are cooked but still slightly firm in centers. Remove from heat. Stir in remaining 6 tablespoons butter cut into pieces, and season with salt and pepper. Stir in lemon zest, clams, and mussels. Garnish with chervil sprigs. Serve immediately.

1/4 cup coarse salt, plus more to taste
2 lobsters (1 1/2 pounds each)
12 littleneck clams, scrubbed well
12 mussels, scrubbed well and debearded
5 tablespoons extra-virgin olive oil
3 large garlic cloves, minced (about 5 teaspoons)
1 small dried chile de arbol, crumbled
1 cup dry sparkling white wine, such as Prosecco
1 pound large shrimp, peeled, deveined, and cut crosswise into thirds
8 ounces calamari (bodies and tentacles), rinsed, dried, and cut into 1/4-inch pieces
6 1/2 cups homemade or low-sodium store-bought fish stock
2 tablespoons fresh chervil, minced, plus sprigs for garnish
Pinch of saffron threads
9 tablespoons unsalted butter
3 medium shallots, minced (about 3/4 cup)
2 cups Vialone Nano or Carnaroli rice
Freshly ground pepper, to taste
1 tablespoon finely grated lemon zest (from 1 to 2 lemons)

SEAFOOD RISOTTO

Risotto must be served immediately so you can best savor its rich creaminess. There's just enough for two healthful "romantic" portions.;) Then complete the meal with a green salad, "just-baked" bread and white wine. Found this in Cooking Light Magazine, October 2008 edition.

Provided by Manami

Categories     One Dish Meal

Time 55m

Yield 2 serving(s)

Number Of Ingredients 12



Seafood Risotto image

Steps:

  • Bring broth and clam juice to a simmer in a medium saucepan (do not boil); keep warm over low heat.
  • Melt butter in a large saucepan over medium heat.
  • Add shallots to pan; cook 2 minutes or until tender, stirring frequently.
  • Add rice and saffron to pan; cook 30 seconds, stirring constantly.
  • Add lemon juice to pan; cook 15 seconds, stirring constantly.
  • Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly.
  • Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total).
  • Stir in tomatoes; cook for 1 minute.
  • Stir in shrimp and scallops; cook for 4 minutes or until shrimp and scallops are done, stirring occasionally.
  • Remove from heat; stir in cream.
  • Sprinkle with parsley, if desired.

Nutrition Facts : Calories 885.1, Fat 12.2, SaturatedFat 6.4, Cholesterol 136.3, Sodium 643.5, Carbohydrate 156.1, Fiber 5.9, Sugar 4, Protein 35.5

2 cups reduced-sodium fat-free chicken broth
1 (8 ounce) bottle clam juice
2 teaspoons butter
1 1/4 cups chopped shallots
1 1/2 cups uncooked arborio rice
1/8 teaspoon saffron thread, crushed
1 tablespoon fresh lemon juice
1 1/2 cups grape tomatoes, halved
4 ounces medium shrimp, peeled and deveined
4 ounces bay scallops
2 tablespoons whipping cream
chopped fresh parsley (optional)

EASIEST EVER SEAFOOD RISOTTO

Risottos have a reputation for being difficult to make, but this microwaved one-pot dish changes that!

Provided by Barney Desmazery

Categories     Supper

Time 35m

Number Of Ingredients 10



Easiest ever seafood risotto image

Steps:

  • Tip the onion and fennel into a bowl, toss in the oil and microwave on High for 5 mins. Stir in the rice, pour over the stock, cover the bowl with a plate and continue to microwave on High for 10-15 mins more or until the rice is just on the verge of being cooked.
  • Throw in the seafood and peas, cover and continue to microwave on High for 2-3 mins until the rice is cooked. Stir in the parmesan and lemon juice and leave to stand for a moment while you mix the parsley with the lemon zest. Spoon the risotto into bowls and scatter over parsley and lemon zest.

Nutrition Facts : Calories 419 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 1.16 milligram of sodium

1 onion , finely chopped
1head fennel , finely sliced
1 tbsp olive oil
300g risotto rice
500ml fish stock or vegetable stock
300g bag frozen seafood mix , defrosted
100g frozen peas
3 tbsp grated parmesan
1 lemon , grated zest and juice
handful parsley leaves, roughly chopped

SEAFOOD RISOTTO

An easy Seafood Risotto recipe.

Categories     Rice     Shellfish     Tomato     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 11



Seafood Risotto image

Steps:

  • Combine 2 1/2 cups water and bottled clam juice in medium saucepan. Bring to simmer. Keep warm over low heat.
  • Heat 3 tablespoons oil in heavy large saucepan over medium heat. Add shallots; sauté until light golden, about 4 minutes. Add rice; sauté 2 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add stewed tomatoes; cook until liquid is absorbed, about 3 minutes.
  • Add 1 cup clam juice mixture to rice. Simmer until liquid is absorbed, stirring often. Continue adding clam juice mixture by 1/2 cupfuls until rice is tender but still slightly firm in center and mixture is creamy, simmering until liquid is absorbed before each addition and stirring often, about 25 minutes. Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp, scallops and garlic and sauté until shrimp and scallops are opaque in center, about 6 minutes. Mix seafood into rice. Cook 3 minutes longer. Remove risotto from heat. Season to taste with salt and pepper. Transfer to serving bowl. Stir in chopped parsley and serve.

2 1/2 cups water
2 8-ounce bottles clam juice
6 tablespoons olive oil
1 cup finely chopped shallots
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
1 14 1/2-ounce can Italian-style stewed tomatoes
3/4 pound uncooked shrimp, peeled, deveined, coarsely chopped
3/4 pound bay scallops
3 garlic cloves, minced
2 tablespoons finely chopped fresh Italian parsley

LEMON SEAFOOD RISOTTO

A delicious spring/summer dish with a great creamy texture and taste!

Provided by claudinhull

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 55m

Yield 6

Number Of Ingredients 14



Lemon Seafood Risotto image

Steps:

  • Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Cook the leek and garlic until soft, about 5 minutes. Stir in the rice, and cook for 5 minutes more, stirring frequently.
  • Pour in 1 1/2 cups of the chicken broth, and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, uncovered for 5 minutes, continuing to stir. Pour in the remaining chicken broth and wine, increase heat to medium, and cook for about 5 more minutes, stirring constantly.
  • Add the scallops, shrimp, peas, and red pepper. Cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes. When the rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.

Nutrition Facts : Calories 329.6 calories, Carbohydrate 39.6 g, Cholesterol 73.5 mg, Fat 6.5 g, Fiber 1.7 g, Protein 19.7 g, SaturatedFat 1.4 g, Sodium 201.5 mg, Sugar 3 g

2 tablespoons olive oil
1 large leek, cleaned and thinly sliced
2 cloves garlic, minced
1 cup Arborio rice
2 cups low-sodium chicken broth, divided
1 cup dry white wine
½ pound bay scallops
½ pound medium shrimp, peeled and deveined
1 cup fresh snow peas, trimmed and halved crosswise
1 medium red bell pepper, diced
3 tablespoons grated Parmesan cheese
2 teaspoons dried basil
2 tablespoons lemon juice
ground black pepper to taste

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From ricardocuisine.com


SEAFOOD RISOTTO - THE ITALIAN CHEF
What makes risotto break down, as with all starchy foods, is the release of gluten from the rice as it is stirred. Michael prefers to just stir enough to keep it from burning on the bottom. If you like you can add scallops, small clams or any other seafood to the risotto. Serves 6-8. 2 quarts hot chicken or fish stock 5 tablespoons olive oil
From italianchef.com


AN EASY ELEGANT SEAFOOD RISOTTO RECIPE, PERFECT FOR ...
For a mixed seafood risotto substitute half of the shrimp with 1/2 pound bay scallops. Cook as instructed above. Or use a mix of your favorite seafoods, like sea scallops, lobster, crab and clams. Seafood risotto and pasta recipes are not usually topped with Parmesan cheese. Lemon is the flavor of the day in Italian seafood dishes. Although some might call it sacrilegious, add …
From cookingnook.com


COOK SEAFOOD RISOTTO IN 30 MINS - SIMPLY COOK
Seafood Risotto. Add. 4.1 (3k+ ratings) 30 mins. Mild. Serves 2. Italian. Low calorie. A simple but sophisticated risotto with king prawns, calamari and mussels with celery, which imparts a fragrant and mildly aniseed-y flavour that complements seafood so well. Our aromatic lemon, fennel and herb blend is bursting with colour and flavour and lifts the creaminess of the arborio risotto …
From simplycook.com


SEAFOOD RISOTTO - THE CORNISH FISHMONGER
Seafood Risotto. 35mins 4. A tasty, satisfying dish & a great way to use up leftover seafood . Instructions: Heat the stock and keep as hot as possible. In a separate pan heat the olive oil and butter, add the onions, garlic and fry slowly for about 15 minutes without colouring; add the rice and turn up the heat. Allow the rice to lightly fry, keep stirring it to avoid it sticking to the ...
From thecornishfishmonger.co.uk


AUTHENTIC SEAFOOD RISOTTO FROM SOUTHERN ITALY - CREAMY ...
From seafood risotto to wild mushroom, truffle and parmesan, beetroot, artichoke, and more. Your options are endless, you just have to be creative! How to Cook Risotto Properly? A lot of people will shy away from making risotto at home because it can be a difficult recipe. On the contrary, risotto is simple to cook if you have patience and love. The correct cooking …
From oursweetadventures.com


SEAFOOD RISOTTO (COOKING LIGHT) - BIGOVEN.COM
Seafood Risotto (Cooking Light) recipe: Risotto must be served immediately so you can best savor its rich creaminess. With this version containing seafood, there's just enough for two healthful portions. Complete the meal with a salad, bread, and crisp white wine.
From bigoven.com


SEAFOOD RISOTTO RECIPE - BBC FOOD
While the risotto is cooking, brush the rest of the seafood with olive oil and grill for 3-4 minutes. To serve, carefully mix the seafood including the mussels into the risotto. Leave a few pieces ...
From bbc.co.uk


SEAFOOD RISOTTO (RISOTTO ALLA PESCATORA) - EASY
Seafood risotto (Risotto alla pescatora) What a delicious thing! If you love seafood, this dish will send you up to the moon. In this recipe I will show how to make this wonderful risotto without getting too messy; cleaning and preparing the fish. When you make it, be sure you use a good quality extra virgin olive oil.
From italyum.com


SEAFOOD RISOTTO RECIPE (FRUTTI DI MARE) • CIAOFLORENTINA
The best Italian Seafood Risotto Frutti di Mare recipe; made with shrimp, mussels, baby clams, crab, a good white wine, lots of garlic, tomatoes and an exquisite saffron seafood stock. Originally from Lombardy the northern side of Italy, this Italian classic risotto has become a popular dish all around the world. Jump to Recipe . Seafood Risotto. Easy to make, healthy …
From ciaoflorentina.com


SEAFOOD RISOTTO RECIPE - GREAT BRITISH CHEFS
This seafood risotto recipe is infused with a number of fresh herbs, imparting remarkable flavour into the risotto rice base. Shaun Rankin uses scallops, prawns and mussels to make up the risotto but you can use whatever seafood that is in season and you like. Serve this risotto alongside a salad for a delicious seafood supper.
From greatbritishchefs.com


CREAMY SEAFOOD RISOTTO RECIPE - GRACE PARISI | FOOD & WINE
This luxurious seafood risotto features crab, shrimp and saffron. Mascarpone cheese mixed in at the end makes the rice extra creamy.
From foodandwine.com


SALMON RISOTTO RECIPE - HOW TO MAKE SALMON RISOTTO | HANK SHAW
But the finest risotto rice for a salmon risotto, or any other seafood risotto, is Vialone nano. It’s smaller and just seems to play well with fish and seafood. I use it in my Venetian fish risotto, as well as my recipes for shrimp risotto and crab risotto. You can buy Vialone nano online, but Arborio should be in your supermarket. Once you have the rice, …
From honest-food.net


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