Master Seafood Risotto
Submitted by LRB
Italian seafood risotto layered with shrimp, scallops, squid, mussels, and clams in a white wine garlic broth. Finished with bright gremolata and fresh herbs for a restaurant-worthy showstopper.
YIELD
16 servingsPREP
30 minCOOK
30 minREADY
60 minFive different shellfish, one stunning bowl. This Italian-style risotto layers shrimp, sea scallops, squid, mussels, and clams over a creamy rice base, with a white wine pan sauce and bright gremolata pulling it all together.
The trick is staging the seafood. Quick-cooking shrimp and scallops go in first with garlic and olive oil, then come out before they turn rubbery. The squid follows, then mussels and clams steam open in white wine, lemon juice, fresh thyme, and oregano. That briny pan liquid? Don’t waste a drop. Stir it straight into your cooked risotto and watch the rice drink up every bit of seafood flavor.
Gremolata at the finish hits with sharp lemon zest, parsley, and raw garlic cutting through the richness of the rice.
Chef Tips
- Discard any mussels or clams that don’t open after steaming, and skip any that won’t close before cooking.
- Pat shrimp and scallops dry before they hit the oil so they sear instead of poach.
- Have the risotto cooked and warm before you start the seafood. The whole shellfish stage moves in minutes.
- Squid turns rubbery if pushed past 3 minutes, so keep an eye on the clock.
Variations
- Skip the squid and double the scallops for a sweeter, more delicate version.
- Stir a pinch of saffron into the rice for a paella-leaning twist.
Ingredients
Directions
Peel shrimp, and devein, if desired; set aside.
Cut sea scallops in half crosswise; set aside.
Rinse squid under cold running water.
Cut into ½-inch slices, and set aside.
Remove “beards” from mussels.
Scrub mussels and clamswith a brush to remove grit; set aside.
Cook garlic in olive oil over medium heat, stirring constantly, 2 to 3 minutes or just until shrimp turn pink.
Remove shrimp and scallops with a slotted spoon; set aside.
Cook squid in skillet over medium heat, stirring constantly, 2 to 3 minutes; remove with a slotted spoon, set aside.
Add mussels, clams, wine, and next 3 ingredients to skillet. Bring to a boil over high heat.
Cover and cook, shaking pan frequently, 3 to 5 minutes or until shells open.
Remove and discard unopened shells.
Add shrimp, scallops, and squid.
Cook over medium heat until thoroughly heated.
Remove seafood with a slotted spoon, reserving liquid.
Stir liquid into cooked Risotto.
Place risotto on a lettuce-lined serving plate, and top with seafood mixture.
Sprinkle with 2½ tablespoons Gremolata, salt, and pepper; serve immediately.
*1 lb. sea scallops or shrimp may be substituted for squid.
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