Seafood Risotto

Creamy, comforting, and quietly luxurious, this seafood risotto is a celebration of the sea in every spoonful. Slow-cooked Arborio rice is gently stirred until perfectly silky, absorbing a fragrant stock infused with white wine, garlic, and herbs. Tender prawns, sweet mussels, and delicate flakes of fish are folded through at just the right moment, keeping each bite succulent and full of flavour. Finished with a touch of butter, Parmesan, and fresh parsley, this dish strikes a beautiful balance between richness and freshness — the kind of meal that feels indulgent yet timeless, perfect for lingering lunches or cosy evenings by the table.

Ingredients

• 2 tablespoons olive oil

• 1 medium white onion, diced

• 6 garlic cloves, minced

  • 4 for risotto

  • 2 for mussels

• 1¼ cups white wine

  • ¼ cup for risotto

  • 1 cup for mussels

• 2 cups Arborio risotto rice

• 4 tablespoons lemon juice

• 4 tablespoons tomato paste

• 4 tablespoons water

• 6 cups good quality fish stock or vegetable stock

• 7 oz live mussels

• 7 oz prawns

• 7 oz baby scallops

• 7 oz baby squid (calamari rings)

• ½ cup parmesan cheese, grated

• 2 tablespoons flat-leaf parsley, chopped

• Salt and pepper, to taste

Equipment

• 6 Ltr. Enameled cast iron pot

• 3 Ltr. saucepan with lid

• Large spoons for stirring

Instructions

1. Cook the mussels first.
   In a stockpot, combine the white wine, garlic, and a pinch of salt. Bring to a simmer over medium heat and add the live mussels. Cover and steam on medium-high heat for about 5 minutes, or until the mussels open.
   Remove from heat and discard any mussels that do not open. Set aside 12 mussels in the shell and shuck the rest.

2. Heat the stock.
   Warm the fish stock in a separate pot over medium heat. If it comes to a boil, reduce the heat to keep it hot but not boiling.

3. Start the risotto base.
   Heat the olive oil over medium heat in a large, tall-sided pot. Add the diced onion and garlic and sauté until the onion becomes translucent.

4. Coat the rice.
   Add the risotto rice to the pot and coat the rice in the liquid for 3–5 minutes, stirring occasionally so the kernels do not brown. Deglaze with the white wine and lemon juice.

5. Build flavor.
   Once the liquid is absorbed, mix together the tomato paste and water, add it to the risotto, and stir until fully absorbed again.

6. Cook the risotto.
   Add one ladle of warm fish stock and stir continuously. When the liquid is fully absorbed, add another ladle. Repeat this process for about 18 minutes, stirring gently and scraping the bottom of the pot to prevent sticking.

7. Add the seafood.
   After 18 minutes, add the shucked mussels, prawns, baby scallops, and squid rings. Continue adding stock as needed and cook for an additional 7 minutes, or until the risotto is creamy and tender yet still firm to the bite.

8. Finish and serve.
   Stir in the grated parmesan cheese and season with salt and pepper to taste. Garnish with chopped parsley and the reserved mussels in the shell. Serve immediately and enjoy.

Notes

It’s very important to stir the risotto continuously throughout the cooking process. Slowly adding the stock one ladle at a time while stirring releases the rice’s starch, creating a rich, creamy texture that makes risotto truly special.