What seafood is best for risotto?

Shrimp, mussels, and squid are ideal, but scallops or clams also work well. Fresh seafood ensures the best taste and texture.

Can I make seafood risotto ahead of time?

Prepare stock and chop ingredients ahead, but cook risotto just before serving for the best texture.

How long does it take to cook seafood risotto?

From start to finish, it takes 40–45 minutes. Rice should be al dente, and seafood just cooked.

How can I make risotto extra creamy?

Gradually add warm stock and stir frequently. Finish with butter and Parmesan for added creaminess.

Seafood Risotto Recipe – Easy, Creamy & Delicious 2026

Name: Seafood Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 ½ cups arborio rice; 4 cups seafood or chicken stock, kept warm; 2 tablespoons olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; ½ cup dry white wine; ½ pound shrimp, peeled and deveined; ½ pound mussels, cleaned; ½ pound squid, sliced into rings; ½ cup grated Parmesan cheese; 2 tablespoons butter; Salt and freshly ground black pepper, to taste; Fresh parsley, chopped, for garnish; Optional: lemon wedges for serving

Description

A creamy Italian risotto cooked with fresh seafood like shrimp, mussels, and squid, flavored with garlic, white wine, and Parmesan. Perfect for a special dinner or a cozy meal, this dish balances rich, comforting textures with delicate seafood flavors.

Ingredients

Scale

🛒 Ingredients (for 4 servings):

For the Risotto:

1 ½ cups arborio rice
4 cups seafood or chicken stock, kept warm
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
½ cup dry white wine
½ pound shrimp, peeled and deveined
½ pound mussels, cleaned
½ pound squid, sliced into rings
½ cup grated Parmesan cheese
2 tablespoons butter
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Optional: lemon wedges for serving

Instructions

📝 Instructions:
Step 1: Prepare the Stock
Keep the seafood or chicken stock warm in a saucepan over low heat.

Step 2: Cook Aromatics
Heat olive oil in a large skillet or saucepan over medium heat. Sauté onion and garlic until soft and fragrant, about 3–4 minutes.

Step 3: Toast the Rice
Add arborio rice to the pan and stir for 1–2 minutes until lightly toasted and coated with oil.

Step 4: Deglaze with Wine
Pour in white wine and cook until mostly absorbed, stirring constantly.

Step 5: Add Stock Gradually
Add warm stock one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle. Continue until rice is creamy and al dente, about 18–20 minutes.

Step 6: Cook the Seafood
In a separate pan, lightly sauté shrimp and squid until just cooked. Steam mussels until they open, discarding any that remain closed.

Step 7: Combine and Finish
Gently fold the cooked seafood into the risotto. Stir in butter and Parmesan. Season with salt and pepper.

Step 8: Serve
Spoon risotto onto plates, garnish with chopped parsley, and serve with optional lemon wedges.

Notes

Seafood Tip: Add seafood at the end to avoid overcooking and ensure tender texture.
Creamy Texture: Stir frequently and add stock gradually for a rich, creamy consistency.
Make Ahead: Prepare stock and chop ingredients ahead; cook risotto just before serving.

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Category: Main Course / Italian
Method: Stove-top / Sautéed / Simmered
Cuisine: Italian