The secret to making a good seafood risotto is to use a great fish stock and of course the freshest seafood you can find. Cook the shellfish and rice separately, as rice needs more time and the shellfish would overcook and get chewy. Replace prawns and scallops with calamari, clams or mussels if you prefer.
3 tablespoons olive oil
3 cloves garlic
250g scallops, shelled and coral removed
250g prawns, shelled and deveined
salt and pepper, to taste
1 pinch dried chilli flakes
100ml white wine
1/2 lemon, juiced
1 small bunch fresh parsley, finely chopped
1 litre good quality fish stock
1 tablespoon olive oil
1 shallot, finely diced
300g Arborio rice, or other risotto rice
100ml white wine
1 tablespoon extra virgin olive oil, for drizzling
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Shellfish: Warm the olive oil in a frying pan over a medium heat. Add the garlic then cook and stir for 2 minutes. When it starts to sizzle, add the scallops and cook for 1 minute, then add the prawns. Season with salt, pepper and dried chilli then cook for a few minutes on high heat.
Pour in the wine and let the alcohol evaporate. Scrape the bottom of the pan to deglaze then cook until the liquid is reduced. Remove from heat, add the lemon juice and sprinkle with half of the parsley. Discard the garlic then cover the pan and keep the seafood warm.
Risotto: Bring the stock to a simmer in a saucepan over a medium heat.
Melt the butter in a frying pan and then add the oil and the shallot. Cook for a few minutes on low heat until soft and translucent, do not brown it.
Add the rice, turn up the heat slightly then cook while stirring well. Cook until the rice absorbs the oil and butter, stirring often. Make sure to not burn the shallot, turn down the heat if needed.
When rice is well toasted (it will have a nutty aroma), pour the wine and stir. When the alcohol evaporates (it won't smell like alcohol any more), add 1 ladle of fish stock, stir and cook until absorbed. Add another ladleful and repeat the process until the rice is tender. Arborio rice will cook for about 15 to 18 minutes. Taste it to make sure it's ready.
Three minutes before the end of cooking, add the seafood and its liquid to the risotto pan. Stir and finish cooking all together, always adding stock if needed.
Remove the pan from the heat, add oil and remaining parsley and stir. Let stand for a couple of minutes, then serve.