This seafood risotto is easy to make and an excellent dish to make for a special dinner. The recipe is adaptable as well. You can use a simple combination of scallops, shrimp, and mussels, or use whatever combination of seafood you like. Clams, calamari, and chunks of flaky white fish are a few more possibilities. You could even splurge and add some cooked lobster meat just before serving, or use only one kind of seafood in the dish.
A good quality seafood stock is ideal, but you may use fish stock or vegetable broth if that’s what you have on hand. Commercial stocks and broths can be salty, so make sure to taste the finished risotto before seasoning. For the best, creamiest risotto, use Italian short-grain arborio rice or medium-grain carnaroli rice.
Serve this risotto with crusty bread and a tossed green salad or steamed vegetable, such as peas, asparagus, or green beans. Choose a crisp white wine to pair with seafood risotto, such as chardonnay, sauvignon blanc, pinot grigio, or a light-bodied vinho verde. A higher acid Chenin blanc is an excellent choice as well.
what you'll need to make this seafood risotto recipe
A Good Saucepan
A Handy Dandy Ladle
A Microplane
“This dish was rich, creamy, and decadent. I served this with a citrusy sauvignon blanc and enjoyed it while Carly Simon’s Spoiled Girl album played in the background. As a variation, you could swap canned mussels, preferably smoked, for fresh.” —Catherine Jessee
A Note From Our Recipe Tester
Ingredients
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4 cups seafood, fish, or vegetable stock, or clam juice
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3 tablespoons unsalted butter, divided
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1/2 cup minced shallots
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1 cup (210 grams) arborio or carnaroli rice
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1 clove garlic, minced
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2/3 cup dry white wine
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1 teaspoon finely grated lemon zest, optional
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1/2 teaspoon fine salt, or to taste
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1/4 teaspoon freshly ground black pepper, or to taste
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1/2 pound bay scallops or sea scallops, quartered
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1/2 pound medium to large shrimp, peeled and deveined
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1 pound raw mussels, cooked and shucked
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1/3 cup grated Parmesan cheese, plus more for serving
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2 tablespoons finely chopped fresh parsley, more for garnish, if desired
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1 tablespoon finely chopped fresh chives, for garnish, optional
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
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Put the seafood stock in a medium saucepan and bring to a low simmer. Keep warm.
The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
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Melt 2 tablespoons of butter in a large saucepan or sauté pan over medium heat. Add the shallots and cook until soft, 4 to 5 minutes.
The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
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Add the rice and garlic to the pan and cook, stirring constantly, until the rice begins to toast and the garlic is fragrant, about 1 minute.
The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
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Add the wine and continue to cook, stirring frequently, until it is mostly absorbed.
The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
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Add about 1 cup of the seafood stock and continue to cook, stirring constantly, until it is nearly absorbed. Continue adding stock, about 1/2 cup or ladleful at a time, stirring constantly until each addition is nearly absorbed.
The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
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When the rice is al dente and creamy, add the lemon zest, if using, and season to taste with salt and pepper.
The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
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Add the scallops and shrimp to the rice mixture. Continue to cook, stirring frequently, until the seafood is cooked through.
The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
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Fold in the cooked mussels, Parmesan cheese, the remaining 1 tablespoon of butter, and the parsley. Continue to cook until hot.
The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
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Serve with a garnish of chives, if using, or more parsley, and extra Parmesan cheese, if desired.
The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
Tips
- Frozen seafood works well for this recipe. Let defrost overnight in the fridge and drain well before using.
- You can cook all of the seafood ahead of time if you like. Sauté the shrimp and scallops in a small amount of butter until just cooked and refrigerate until the risotto is cooked. Add the cooked seafood to the risotto and heat through.
- When peeling shrimp, save the shells and freeze them. The shells from about 1 pound of shrimp will make 1 cup of homemade shrimp stock.
Recipe Variations
- Instant Pot Seafood Risotto: Cook the seafood ahead of time and refrigerate it. Follow this recipe for Instant Pot risotto, using seafood stock, clam juice, fish stock, or vegetable stock. When the risotto is done, add the cooked seafood, turn the pot to sauté, and continue to cook just until heated through.
- Seafood and Mushroom Risotto: Add about 4 ounces of sliced mushrooms to the pan and sauté them along with the shallots.
How to Store
- Leftovers will keep in an airtight container in the fridge for up to a day.
- Add more stock as needed to loosen the mixture when reheating on the stove.
What’s the Best Rice for Risotto?
When it comes to risotto, three varieties of rice are most often recommended. Short-grain arborio is the most widely available and makes a fine risotto. Avoid overcooking arborio, as it can become sticky. Carnaroli is medium-grain rice that's a bit pricier, but it holds its shape better than arborio. Vialone Nano is the third option. Like carnaroli, it is a medium-grain variety, and it retains its shape nicely while absorbing liquid.
Can You Make a Good Risotto Without Wine?
Most risotto recipes call for wine, but if you don't have it or prefer to cook without alcohol, you can leave it out. Instead of wine, add extra stock or broth and replace the wine's acidity with a teaspoon or so of lemon juice or some white wine vinegar.