Coconut Free Seafood Risotto with Shrimp, Scallops, and Mussels
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Learn more →Ingredients
4 servings
For the broth
- 6 cups seafood stock or clam juice diluted with water
- 1 pinch saffron threads
For the risotto
- 3 tbsp olive oil, divided
- 1 medium shallot, finely minced (about 3 tbsp)
- 4 garlic cloves, finely minced
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 2 tbsp unsalted butter
- ¼ cup finely grated parmesan cheese
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For the seafood
- 1 lb large shrimp (16–20 count), peeled and deveined
- ¾ lb large sea scallops, side muscle removed, patted dry
- 1 lb mussels, scrubbed and debearded
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- ¼ cup dry white wine
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Combine the seafood stock and saffron in a medium saucepan over medium heat until steaming and just below a simmer, about 5 minutes. Reduce the heat to low and keep warm throughout cooking.
- 2
Heat 2 tbsp of the olive oil in a large wide saucepan or Dutch oven over medium heat until shimmering. Add the shallot and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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