Creamy Lemon Seafood Risotto

Seafood Risotto Recipe

Overview

This Seafood Risotto recipe is a delightful adaptation from an original recipe by an Irish priest, as featured in the Omaha paper. It has been personalized to enhance flavors and ensure a satisfying meal in under an hour. Perfect for a quick yet impressive dinner, this dish combines the richness of seafood with the creamy texture of Arborio rice, all cooked on the stove top.

• Total Time: 1 hour
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Servings: 6
• Calories: 667.9 per serving
• Recipe Category: One Dish Meal
• Keywords: Short Grain Rice, Squid, Rice, No Shell Fish, European, < 60 Mins, Stove Top

Ingredients

• 4 tbsp olive oil
• 3 leeks, chopped
• 2 cloves garlic, minced
• 5 oz white wine
• 12 anchovy fillets
• 3 cups Arborio rice
• Zest and juice of 1 lemon
• 20 oz seafood stock, heated to simmering
• 1/2 tsp fresh thyme leaves
• 1/4 lb shrimp, peeled and deveined
• 6 large scallops
• 1 tbsp butter
• 1/2 cup grated Parmesan cheese

Nutrition Information per Serving

• Calories: 667.9
• Total Fat: 13.3g
  • Saturated Fat: 3.9g
  • Cholesterol: 168.9mg
  • Sodium: 393.9mg
  • Carbohydrates: 88.4g
  • Fiber: 4g
  • Sugars: 2.9g
  • Protein: 31.5g

Instructions

1. Prepare the Stock: Begin by heating the seafood stock in a saucepan until it reaches a simmer.

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2. Sauté Leeks and Garlic: In a large pot, heat olive oil over medium heat. Add chopped leeks, minced garlic, and 2 ounces of white wine. Cook while stirring continuously until the leeks soften.

3. Incorporate Anchovies: Add anchovy fillets to the pot and stir until they dissolve. Despite initial reservations about anchovies, they significantly enhance the risotto’s flavor without overpowering it.

4. Add Rice and Lemon: Stir in Arborio rice, lemon zest, and lemon juice, ensuring the rice is well coated with the leek mixture.

5. Begin Cooking Risotto: Add enough heated stock to just cover the rice, then reduce the heat to maintain a simmer. Cook uncovered, stirring constantly.

6. Continue Cooking: As the rice absorbs the liquid, continue adding more stock, wine, or clam juice (not exceeding 1/2 bottle) to keep the rice covered. After about 10 minutes, add fresh thyme leaves.

7. Cook Until Al Dente: Continue cooking the rice until it is al dente, with a slight firmness to the bite.

8. Incorporate Seafood: Gently add shrimp, scallops, and calamari to the pot, ensuring they are submerged in the risotto. Cover with the rice mixture and let cook for a few more minutes.

9. Add Butter and Adjust Consistency: Stir in butter until melted and fully incorporated. The risotto should be soft and creamy; adjust consistency with additional stock or wine if needed.

10. Serve: Transfer the seafood risotto to a serving dish. Serve hot, accompanied by crusty bread and grated Parmesan cheese on the side for extra flavor.

Serving Suggestions

This Seafood Risotto pairs beautifully with a crisp white wine or a light salad to balance its rich flavors. Enjoy the creamy texture and savory seafood goodness with every spoonful, making it a perfect choice for a special dinner or any occasion where you want to impress with your culinary skills.

Recipe Notes

• Customization: Feel free to adjust the types of seafood used based on your preferences or availability. Popular alternatives include mussels, lobster, or even mixed seafood blends.

• Storage: Risotto is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently on the stove with a splash of additional stock to revive its creamy texture.

By following these detailed steps, you can recreate this delicious Seafood Risotto that showcases the versatility and depth of flavors associated with European-inspired cuisine, adapted to suit your personal tastes and preferences. Enjoy the culinary journey and savor each bite of this comforting dish!