Seafood Risotto Print
01/07/2015

2 Servings

  • Active Time: 25 minutes
  • Total Time: 25 minutes

Ingredients

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

risotto on the plate Seafood Risotto

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.

By Romantic Reminders

One thought on “Seafood Risotto”

  1. adam adam says:

    This was a great recipe for two. Thx RR.com

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