Seafood Risotto
Recipes > Dinner > Seafood Dishes > Seafood Risotto

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Recipe Checklist:
Ingredients
  • 2 cups Clam Juice
  • 2 ½ cups Water
  • 2 T Refined Olive Oil
  • 1 White Onion (Macédoine)
  • 1½ cups Arborio Rice (Raw)
  • ½ cup Dry White Wine
  • 2 oz. Unsalted Butter
  • 1 Shallot (Minced)
  • ½ Lb Prawns (Cooked & Halved)
  • ½ Lb Lump Crab Meat (Cooked)
  • 3 T Fresh Flat Leaf Parsley (Rinsed & Chopped)
  • ¼ cup Mascarpone Cheese
  • ¼ cup Heavy Cream
  • 1 t Saffron String
  • Kosher Salt to Taste
  • White Pepper to Taste
Tools & Equipment
  • Chefs Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Large Skillet
  • Medium Sauce Pan
  • Wooden Mixing Spoon
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Preparation

The Raw meat will need to be cooked before use. The Shrimp can be Boiled, Poached, Steamed, Grilled, Pan Fried, Sautéed, etc. Smart Kitchen has exercises on Grilling Shrimp, Poaching Shrimp, and Pan Frying Shrimp.

The Lump Crab Meat can be purchased cooked and/or cooked by the methods listed above. The Seafood will be best freshly cooked, but can be cooked 1-2 days ahead of time if Held properly.

While the Seafood cooks, you should have a few moments to prep your produce. Peel the Onion and then take it to a Macédoine. Peel the Shallot as you would Peel an Onion, and then Mince it. Rinse and Rough Chop the Flat Leaf Parsley.

The Saffron String can be used as is. We call for a Refined Olive Oil here because it has a higher Smoke Point than Extra Virgin Olive Oil and you don’t need to waste the good stuff here.

Arborio Rice is specified because it is a Medium Grain Rice that is somewhat starchy and somewhat sticky.

Method

Begin the active phase by combining the Clam Juice and Water in a medium Sauce Pan. Bring it to a Simmer over Low Heat and maintain the Simmer.

While the water and Clam Juice Simmers, place a large Saucepan on the stovetop on Medium Heat. Add the Refined Olive Oil and White Onions. Season the mixture with Kosher Salt and White Pepper. Stir everything together for about 5 Minutes of Sweating until the Onions become translucent.

After about 5 minutes, the Onions should be almost clear, you can add in the Arborio Rice and stir for 1-2 minutes to thoroughly coat it. Next, add the Saffron into the Dry White Wine and then add the mixture to the Sauce Pan with the Arborio Rice. Turn up the heat to Medium Heat and stir with a Wooden Spoon until the Wine is absorbed.

When the Wine is absorbed, stirring constantly, add in 1 Cup of the Simmering Clam Juice. Keep stirring until it is almost all absorbed by the Rice. Continue adding the Clam Juice, ½ Cup at a time, until all of the Clam Juice is in with the Rice and all nearly absorbed.

The Seafood Risotto Arborio Rice is done when the Rice is Al Dente (taste it as you go) and has a thick, creamy texture. Completing it should take about 20-30 minutes. Once it is ready, Season it again with Kosher Salt and White Pepper before turning your attention to the Seafood.

Begin cooking the Seafood by Melting the Unsalted Butter in a large Skillet over Medium/Low Heat. Add the Minced Shallot and Sweat until softened, about 2 minutes. Add the cooked Prawns and Lump Crab and let them sit until just heated through, approximately 1-2 minutes. Scrape the seafood into the Risotto. Finally, stir the Chopped Parsley, Heavy Cream, and Mascarpone Cheese into the Seafood Risotto with a Wooden Mixing Spoon. Serve immediately.

Seafood Risotto does not Hold well.