Seafood Risotto with Squid, Scallops and Shrimp
Serves 6
Time 35 min
Mixed seafood and saffron make this simple risotto a spectacular dish. Clam juice adds a rich seafood taste to the cooking broth and the seafood itself releases liquids when cooked that are absorbed into the rice finishing the dish with a deep flavor.
Special Diets:
Ingredients
- 5 cups chicken or seafood broth, plus more as needed
- 1 (8.0-ounce) bottle clam juice
- 1/2 teaspoon saffron threads, crushed
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, finely chopped
- 2 cups arborio or carnaroli rice
- 1/2 cup dry white wine
- 1/2 pound bay scallops
- 1/2 pound medium shrimp, peeled and deveine
- 1/2 pound squid (calamari) tubes, sliced into rings
- 1 teaspoon fine sea salt
- 2 tablespoons finely chopped fresh parsley
Method
Heat broth, clam juice and saffron to a boil in a medium saucepot.
Reduce heat and keep simmering.
Meanwhile, heat oil in a large saucepot over medium-high heat.
Add shallot and cook until translucent, about 2 minutes.
Stir in rice and toast cook until translucent, about 2 minutes.
Stir in wine and cook, stirring constantly, until liquid is absorbed.
Set timer for 14 minutes and begin to add saffron broth, 1/2 cup at a time, stirring each time until most liquid is absorbed.
After 14 minutes, stir in scallops, shrimp, squid and salt.
Continue to cook and stir, adding broth 1/2 cup at a time until rice is al dente and seafood is just cooked through, about 6 minutes (you may not use all broth).
Stir in parsley and serve.
Nutritional Info:
Per serving: 375 calories (54 from fat), 6g total fat, 1g saturated fat, 150mg cholesterol, 1530mg sodium, 55g carbohydrates (1g dietary fiber, 0g sugar), 20g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 5 cups chicken or seafood broth, plus more as needed
- 1 (8.0-ounce) bottle clam juice
- 1/2 teaspoon saffron threads, crushed
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, finely chopped
- 2 cups arborio or carnaroli rice
- 1/2 cup dry white wine
- 1/2 pound bay scallops
- 1/2 pound medium shrimp, peeled and deveine
- 1/2 pound squid (calamari) tubes, sliced into rings
- 1 teaspoon fine sea salt
- 2 tablespoons finely chopped fresh parsley