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Risotto made with seafood (crab, shrimp, and scallops) and asparagus

Seafood Risotto

Recipe adapted from Cristina Ferrare's Big Bowl of Love Cookbook (page 109 - Risotto). Recipe courtesy Cristina Ferrare. A seafood risotto recipe made with crab, shrimp, scallops, and asparagus.

Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Author Renee

Ingredients

  • 6 1/2 cups chicken stock heated through
  • 1/2 teaspoon saffron
  • 3 tablespoons extra-virgin olive oil
  • 6 tablespoons unsalted butter
  • 1 medium onion diced small
  • 1/2 teaspoon kosher salt
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 1/3 pound small shrimp peeled and deveined
  • 1/3 pound bay scallops
  • 8 ounces jumbo lump crab meat
  • 1 to 2 cups asparagus tips
  • 1 cup grated Parmesan cheese
  • Zest from 1 lemon

Instructions

  1. Combine the chicken broth and saffron in a saucepan and bring to a boil. Cover and keep warm over low heat.
  2. Heat a stock pot over medium-high heat until warm (about 30 seconds). Add oil, butter, onions, and salt. Saute just until the onions turn translucent and are soft, about 8 to 10 minutes. Add the rice and cook, stirring frequently, for 4 minutes.
  3. Add 2 cups of the warm broth and the wine to cover the rice. Mix well. Bring to a gentle boil over low heat, and boil gently until the liquid is almost gone.
  4. Stir in 3 more cups of broth, stirring every 3 minutes, and simmer until the liquid is absorbed.
  5. Add 1 1/2 cups more broth, 1/2 cup every 3 to 4 minutes, to keep the rice mixture creamy.
  6. Continue to cook, stirring frequently, until the rice is cooked through but still a bit firm in the center, about 10 to 12 minutes. Stir in the shrimp and cook for 3 minutes. Stir in the scallops and cook for 3 minutes. Gently stir in the crab meat, asparagus, Parmesan cheese, and lemon zest. Adjust seasoning to taste. Serve immediately.

Recipe Notes

A seafood risotto recipe made with crab, shrimp, scallops, and asparagus.