Creamy Seafood Risotto
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Creamy Seafood Risotto
This variation on a classic risotto recipe features shrimp, crab, and creamy mascarpone cheese.
By Grace Parisi
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
creamy seafood risotto
Frances Janisch
Serves: 6
Total Time: 30 min
Ingredients
U.S. Metric Conversion chart
3 cup(s) bottled clam juice
2 1/2 cup(s) water
2 tablespoon(s) extra-virgin olive oil
1 small onion, finely chopped
Salt and freshly ground pepper
1 1/2 cup(s) (10 ounces) Arborio rice
pinch(s) saffron threads
1/2 cup(s) dry white wine
1 tablespoon(s) unsalted butter
1 shallot, minced
1/2 pound(s) cooked shrimp, cut into thirds
1/2 pound(s) lump crabmeat, picked over
2 tablespoon(s) flat-leaf parsley, chopped
1/2 cup(s) mascarpone cheese
Directions
In a medium saucepan, combine clam juice and water and bring to a simmer. Keep warm.
In a large saucepan, heat olive oil. Add onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes. Add rice and cook 1 minute, stirring to thoroughly coat. Crumble saffron into wine and add to rice. Cook, stirring until wine is absorbed. Add 1 cup warm clam juice and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding juice 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. Risotto is done when rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.
Melt butter in a large skillet. Add shallot and cook over moderate heat until softened, about 2 minutes. Add shrimp and crab and cook until just heated through. Scrape seafood into risotto and stir in parsley and mascarpone. Serve immediately.
By Grace Parisi
Recipe Photos Reviews Other Versions
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
creamy seafood risotto
Frances Janisch
Serves: 6
Total Time: 30 min
Ingredients
U.S. Metric Conversion chart
3 cup(s) bottled clam juice
2 1/2 cup(s) water
2 tablespoon(s) extra-virgin olive oil
1 small onion, finely chopped
Salt and freshly ground pepper
1 1/2 cup(s) (10 ounces) Arborio rice
pinch(s) saffron threads
1/2 cup(s) dry white wine
1 tablespoon(s) unsalted butter
1 shallot, minced
1/2 pound(s) cooked shrimp, cut into thirds
1/2 pound(s) lump crabmeat, picked over
2 tablespoon(s) flat-leaf parsley, chopped
1/2 cup(s) mascarpone cheese
Directions
In a medium saucepan, combine clam juice and water and bring to a simmer. Keep warm.
In a large saucepan, heat olive oil. Add onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes. Add rice and cook 1 minute, stirring to thoroughly coat. Crumble saffron into wine and add to rice. Cook, stirring until wine is absorbed. Add 1 cup warm clam juice and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding juice 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. Risotto is done when rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.
Melt butter in a large skillet. Add shallot and cook over moderate heat until softened, about 2 minutes. Add shrimp and crab and cook until just heated through. Scrape seafood into risotto and stir in parsley and mascarpone. Serve immediately.
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