Now that the weather is finally getting a little cooler, this is the perfect time to whip out our favorite seafood risotto recipe! Creamy, rich, with all of your favorite seafood flavors. For this recipe, I included calamari and clams, but feel free to add or substitute with any of your own preferences. Mussels, prawns, scallops, or crab are popular ingredients.
Again, as with our mushroom pecorino risotto, the trick to whipping up the perfectly creamy, al-dente dish is in the way you add the stock. Make sure you remember to add the stock gradually, making sure that the rice has fully absorbed the liquid before adding another cupful. It will take a bit more time, but this step is key to having the perfect risotto – not too hard, and not too soft. Bon appetito!
Serving Size: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
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2 tablespoons olive oil
1 cup arborio rice
1 small onion (chopped)
1 can or 16oz crushed tomatoes
2 cups fish or vegetable stock
1 clove garlic (minced)
Salt and pepper (to taste)
227g calamari (chopped)
1 can clams (and juice)
½ cup parsley (minced)
1 tablespoon butter
Olive oil
Parsley (to garnish)
Instructions
- Heat a good amount of olive oil over medium heat in a pot. Add the chopped onions, garlic, and cook until they are translucent and slightly browned.
- Toss in the calamari and let cook for an additional 5 minutes.
- Add in the arborio rice, and let it toast for 2-3 minutes. Then the clams with juice, and the crushed tomatoes, and ½ cup of the stock broth. Allow the rice to simmer and absorb the liquid and all the seafood flavors.
- Continue adding by ½ cupfuls of stock each time the liquid is almost completely absorbed. add another ½ cup. The total amount of broth you’ll use will be around 2½ cups to 3 cups.
- Once the rice is creamy and “al dente,” add in the final swirl of butter and parsley. Toss for 2-3 minutes, let it sit for 3-4 minutes for maximum flavor, and serve while hot!
