Seafood Risotto

Easy Seafood Risotto for 2 is a delicious special dinner for Valentines Day, a datenight in, or double for company. Creamy cheesy risotto with lobster tails, shrimp, scallops, mussels, and clams makes this not only delicious but has a gorgeous presentation.

 

We decided to make Seafood Risotto to have a date night in for Valentine's Day.

After 15 years of marriage I know how important a date night is not only on Valentine's Day, but at least a few times a month. When the kids were little we spent many Valentine's Days putting them to bed a little early and making something a little extra special for dinner.

Our kids are much older now but we still choose to have date nights in while they are gone. Some of our most memorable dates have been at home working together in the kitchen. Usually when we are making something for our date night we try to recreate a favorite we've had out. This Seafood Risotto contains all the great makings to a wonderful night.

I've always found something so romantic about the creamy texture of Risotto and you can never go wrong with Seafood. 

In a medium-small sized saucepan bring 3 cups Good Quality Chicken Stock or Seafood Stock to a simmer. Leave simmering over low heat.

In another medium sized pot add 2 tablespoons Olive Oil and 1/3 cup Minced Shallot.

Saute over medium-high heat until shallot starts to caramelize. 

Add 3/4 cup Arborio Rice and cook for about 45 seconds-1 minutes until coated with oil and slightly translucent. 

Add 1/3 cup dry White Wine. Stir until wine has evaporated and been absorbed by the rice about 3 minutes.

Add 1/2 cup of the Hot Chicken Stock or Seafood Stock, and stir until most of the liquid has been absorbed by the rice.

Rice will look like this. Repeat with an additional 1/2 cup Stock stirring until rice has absorbed most of the stock.

Repeat until about 2 cups Stock has been added.

Add an additional 1/4 cup Stock, stir well and remove to a burner without heat. Cover until ready to finish.

In a deep saute pan with a lid add 2 tablespoons Butter and 1 Fine Sliced Shallot over medium-high heat.

Saute until shallot starts to caramelize and add 8 ounce Lobster Tail Split In Half Lengthwise meat side down.

Add 1/2 cup Dry White Wine used in the Risotto, 1/4 pound Washed Mussels and 1/4 pound Washed Clams.

Cover and allow to cook for about 3-5 minutes until clams and mussels open.

While shellfish cooks return to the risotto.

Taste Risotto for doneness and add additional Stock as needed until Risotto is al dente (tender yet firm) once desired doneness is achieved add 1 tablespoon Butter and 1/4 cup Parmesan Cheese.

Stir until creamy deliciousness is reached and set aside.

Once clams and mussels have opened add 1/4 pound Large Peeled Shrimp and 1/4 pound Scallops.

Cook for an additional 1-2 minutes until shrimp are pink and scallops are white. Be careful not to overcook the shrimp and scallops or they will become tough.

Discard any unopened clams or mussels.

Serve Seafood over the Risotto. Drizzle with butter from the seafood pan and sprinkle with Fresh Chives and Freshly Squeezed Lemon Juice.

I can't think of a more gorgeous dish for a special date night in.

A few other favorite Seafood recipes you might like are:

• Cajun Shrimp Sausage Pasta
• Seafood Chowder
• Hot Seafood Artichoke Dip
• Cioppino (Italian Fishermans Stew)
• Italian Seafood Linguine from An Italian In My Kitchen 

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Dinner

Italian

Yield: 2

Author: Serena Bakes Simply From Scratch

Seafood Risotto

Easy Seafood Risotto for 2 is a delicious special dinner for Valentines Day, a datenight in, or double for company. Creamy cheesy risotto with lobster tails, shrimp, scallops, mussels, and clams makes this not only delicious but has a gorgeous presentation.

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

Creamy Cheesy Risotto

• 3 cups Chicken Stock Or Seafood Stock
• 2 tablespoons Olive Oil
• 1/3 cup Shallot, Minced
• 3/4 cup Arborio Rice
• 1/3 cup Dry White Wine Like Chardonnay Or Pinot Grigio
• 1 tablespoon Butter
• 1/4 cup Parmesan Cheese, Grated

Seafood

• 2 tablespoons Butter
• 1 whole Shallot, Finely Sliced
• 8 ounce Lobster Tail, Cut In Half Lengthwise
• 1/4 pound Mussels, Washed
• 1/4 pound Clams, Washed
• 1/2 cup Dry White Wine
• 1/4 pound Large Shrimp, Peeled
• 1/4 pound Scallops

Garnish For Serving

• Chopped Chives
• Sliced Lemon

Instructions

Creamy Cheesy Risotto

1. Heat stock over medium heat until hot. Keep warm over low heat.
2. In a medium sized pot add olive oil and shallot. Saute over medium-high heat until shallot starts to caramelize. Add arborio rice and cook for about 45 seconds- 1 minute until rice is coated and starts to become slightly translucent.
3. Add white wine and stir until wine is absorbed by rice about 3 minutes.
4. Add 1/2 cup at a time hot stock, stirring until absorbed. Repeat with remaining broth until about 2 cups of stock has been added to the rice.
5. Add an additional 1/4 cup Chicken Stock, stir well, and remove to a burner without heat.
6. Cover until ready to finish.

Seafood

1. In a large saute pan with a lid add 2 tablespoons butter and cook over medium-high heat until melted. Add shallot and cook until caramelized.
2. Place lobster tail in pan meat side down. Add mussels, clams, and wine.
3. Cover and cook for about 3-5 minutes, until clams and mussels open.
4. Meanwhile return to risotto and taste for doneness. Risotto should be tender yet firm when done. Add addition stock and cook over medium heat until desired doneness is achieved.
5. Once Risotto is tender add 1 tablespoon butter and parmesan cheese. Stir until creamy. Cover and set aside.
6. Return to seafood and add shrimp and scallops. Cook until shrimp are pink and scallops are white about 1-2 minutes. Be careful not to overcook or the shrimp and scallops will become tough.
7. Divide risotto between 2 plates or shallow bowls. Add seafood divided equally.
8. Drizzle with butter out of the seafood pan and sprinkle with chives. Squeeze fresh lemon juice over the top.

Nutrition Facts

Calories

985.94

Fat

40.59 g

Sat. Fat

16.36 g

Carbs

87.34 g

Fiber

3.87 g

Net carbs

83.48 g

Sugar

10.94 g

Protein

48.2 g

Sodium

1373.94 mg

Cholesterol

220.33 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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©2015 Serena Bakes Simply From Scratch

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