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Seafood Risotto

by Mary Sacks

Seafood Risotto Recipe

This is a great recipe to impress; however, it's not one of those dishes that you can cover and keep warm until serving time.  Your timing must be spot on.  Serve immediately.


  • 5 cups of prepared RBC Seafood Broth
  • ¾ cup dry white wine
  • 6 Tbsp. (¾ stick) butter
  • 2 tsp. minced garlic
  • ¼ tsp. dried crushed red pepper
  • ½ pound choice of Shellfish or Fish
  • ¾ finely chopped onion
  • 1½ cups Arborio rice or medium-grain white rice
  • 2 Tbsp. plus 2 tsp. chopped fresh parsley
Choice of Shellfish
  • A mix of shrimp, clams, crab, lobster, mussels, and scallops.
Choice of Fish
  • Any fish. Cut into chunks before cooking and flake when added to the risotto at the end of the recipe.


  • Bring broth and ¼ cup wine to a simmer in medium saucepan. Reduce heat; keep hot. Melt 2 Tbsp. butter in medium skillet over medium heat. Add 1 tsp. garlic and crushed red pepper. Add Seafood or Shellfish choice.
  • Sauté until seafood is just cooked, about 2 minutes. Add remaining ½ cup wine. Simmer until seafood is just cooked through, about 2 minutes. Drain seafood, reserve cooking liquid.
  • Melt remaining 4 Tbsp. butter in a heavy large saucepan over medium heat. Add onion and remaining 1 tsp. garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat about 2 minutes. Add 2 cups broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes.
  • Stir in reserve seafood cooking liquid. Cook until rice is just tender and the mixture is creamy, about 5 minutes longer. Remove from heat. Stir seafood and 2 Tbsp. parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 tsp. parsley. Serve.


  • 2

Mary Sacks
Mary Sacks


Retired Certified Executive Chef and Educator

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