This creamy seafood risotto is a refined yet comforting dish that highlights the delicate flavors of mixed shellfish while showcasing the slow, attentive cooking technique that defines a successful risotto. The rice is gently toasted, deglazed with dry white wine, and cooked gradually with hot stock until it reaches a perfectly tender texture with a slight bite at the center. Finished off the heat with cold butter, the risotto becomes glossy, smooth, and richly flavored, making it ideal for serving immediately.
Ingredients
For the risotto
- 300g risotto rice (Arborio or Carnaroli)
- 500g mixed seafood (mussels, shrimp, squid, cockles), fresh or frozen
- 1 litre fish or vegetable stock, kept hot
- 10cl dry white wine
- 2 shallots
- 1 garlic clove
- 40g butter
- 2 tablespoons olive oil
- Fresh flat-leaf parsley
- Salt and pepper
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Creamy Seafood Risotto with White Wine
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