A creamy and fresh Italian favourite, risotto. This Seafood Risotto is packed full of creamy rice and loaded with fresh seafood. The perfect indulgent dinner.
I was trying my best to make this Valentine’s dinner post yesterday, but time slipped away. When doesn’t that happen?
Not a bad Valentine’s Day dinner for being completely disorganized and forgetting to go to the grocery store on Saturday. Yes, we don’t have Sunday store openings where we live. Long may that continue.
Notes About The Seafood Risotto
- It is worth making your own stock for risottos. Did I do that for this one, well no. I didn’t have the time, so carton stock it was. I have to add that the stock that comes in cartons is quite good. Honestly, many people can’t quite tell the difference. Okay, you can, but the carton stuff does me just fine when I don’t have time to make stock. You can make and freeze stock if you are organized. Edited to say, unlike me.
- When cooking risottos sometimes you will need more stock and sometimes a little less. This usually depends on the type of pot you are using and how quickly the liquid is absorbing into the rice. I like to use a heavy bottomed stainless steel pot for making risotto and I always set the heat to medium-low once it starts to cook. This should help with the liquid being absorbed at the right temperature and the right time so you rice is cooked as well.
- If you get to the end and your rice is still a little hard, add more stock and reduce the heat as low as you can. This should help finish off the cooking of the rice.
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Seafood Risotto
Ingredients
- 2 fillets Salmon
- 1/2 lb shrimp raw, peeled and cleaned
- 1 large white onion finely chopped
- 1 1/2 Cups arborio rice
- 3/4 Cup white wine
- 4 1/2 Cups fish stock more if needed
- 1 Cup parmesan cheese freshly grated and a little extra for garnish
- 3 cloves garlic crushed
- 4 Tablespoons olive oil divided
- Small bunch of fresh chopped parsley
- Sea salt to season
Instructions
- Bring stock to simmer in medium saucepan over low heat. Cover and keep warm.
- In a large skillet set over high heat, add 1 tablespoon of olive oil. Season the salmon with a little salt and add to the pan. Cook on each side for about 4 minutes. The salmon should be cooked through and golden in colour on the outside. Remove from pan and transfer to a large plate. Take the skin off the salmon and discard it. Check for bones and discard those as well. Gently flake the salmon apart into small pieces. Cover and set aside.
- In a large stainless steel pot set over medium-high heat, add 2 tablespoon of olive oil and heat for about 30 seconds. Add the onion and garlic and cook for about 5 minutes, or until the onion is soft and slightly browned.
- Add the last tablespoon of olive oil along with the rice, stir until rice is translucent at edges but still opaque in center, this will only take about 2 minutes.. Add all of the wine, reduce heat to medium-low and simmer until absorbed, stirring occasionally, about 3 to 4 minutes. Add 1 cup/240 ml warm stock and continue to stir. Make sure you are stirring your risotto as it cooks and the liquid absorbs. It is important to continue with this process until the risotto is completely cooked. Continue cooking until all the stock has absorbed then add another cup of stock. Repeat these steps until you have about 1/2 cup/120 ml left
- Add the last 1/2 cup/120 ml of stock along with the shrimps, cheese and parsley. Stir for a minute and allow the shrimp to cook throughout. Add in the cooked salmon and give a good stir.
- Transfer risotto to large shallow bowl. Sprinkle with fresh parsley & parmesan cheese. Serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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