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Seafood Risotto for Two

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A creamy, decadent seafood risotto perfect for a cozy dinner for two, featuring shrimp, scallops, and mussels with a velvety arborio rice base.

Ingredients

Scale
  • 1 cup (200 g) arborio rice
  • 8 oz (225 g) shrimp, peeled and deveined
  • 6 oz (170 g) scallops
  • 6 oz (170 g) mussels, cleaned
  • 4 cups (950 ml) chicken or vegetable broth, warmed
  • ½ cup (120 ml) dry white wine (optional, can substitute with broth)
  • 3 tablespoons (45 g) unsalted butter, divided
  • 1 tablespoon (15 ml) olive oil
  • 2 small shallots, finely chopped
  • 2 large garlic cloves, minced
  • ¼ cup (25 g) freshly grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Juice of half a lemon
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Heat 4 cups (950 ml) of chicken or vegetable broth in a saucepan over low heat and keep warm.
  2. In a large sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add finely chopped shallots and cook for about 2 minutes until softened but not browned. Add minced garlic and cook for another 30 seconds.
  3. Stir in 1 cup arborio rice, coating it well with the butter and oil. Toast the rice for about 2 minutes until edges are translucent but center is opaque.
  4. Pour in ½ cup dry white wine and stir gently until mostly absorbed by the rice.
  5. Add about ½ cup warm broth to the rice. Stir gently and continuously until liquid is almost fully absorbed. Repeat adding broth in ½ cup increments, stirring between each addition, for about 18-20 minutes until rice is creamy and al dente.
  6. While rice cooks, melt 1 tablespoon butter in a separate pan over medium heat. Cook shrimp and scallops for about 2 minutes per side until opaque. Add mussels, cover, and cook until they open (3-4 minutes). Discard any unopened mussels.
  7. Gently fold cooked seafood into the risotto. Stir in remaining 1 tablespoon butter and ¼ cup freshly grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
  8. Squeeze fresh lemon juice over the risotto and sprinkle with chopped parsley. Stir gently to combine.
  9. Serve immediately, optionally garnished with extra Parmesan and a lemon wedge.

Notes

Keep broth warm to ensure even cooking and creamy texture. Stir rice constantly to release starch and achieve signature creaminess. Cook seafood separately to avoid overcooking. Add broth gradually and wait for absorption before adding more. If risotto dries out, add a splash of broth or water. Serve immediately for best texture.

Nutrition

Keywords: seafood risotto, creamy risotto, shrimp risotto, scallops, mussels, easy dinner, date night recipe, arborio rice, Italian seafood dish

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