If you love seafood, as much as I do, then this soft, smooth, creamy seafood risotto recipe will be on your wishlist. Perfect for the weekends, this delicious risotto made of the best seafood will send you up to the moon.
Few words are nothing if describing this amazing flavored with creamy cheese, white wine and herbs risotto. Risotto has a reputation for being a difficult dish to make, but I have to say that once you try, you will get convinced how easy and savory it is. In my family, risotto is made in different ways; from simple mushrooms or meat to seafood and more complicated ones. We love risottos as I try to add a lot of parmesan or cream cheese to make it more sticky, creamy and softer. This fragrant and aromatic seafood risotto will make your evening look-like a restaurant dish. It is not a cheap meal, but worth any money, due to its flamboyant look and out of heavenly taste. This seafood risotto is so versatile that you can make it your own way with any seafood ingredients you like. I am a prawn fan, so I try to add as many prawns and baby squids as possible. Overflowing with calamari, prawns and baby squids, this creamy seafood risotto is a luxurious dish to nicely spoil your family. An extra dose of creaminess cheese will only better your risotto.
The best quality seafood, the best rice, a dose of creamy cheese – all this seasoned with Italian herbs, garlic and a hint of saffron – will make your seafood risotto an exclusive delicious food.
What is the Seafood Risotto?
Seafood Risotto, unlike the Spanish Paella, is more about a soft and intense creamy boiled rice loaded with flavors from the seafood. The classical Italian risotto is a dish cooked at low heat with the broth from veggies or with a glass of wine perfectly cooked until it reaches a smooth, creamy consistency. It tastes different from a Paella but has the same key ingredient – the rice.
Paella is cooked in a skillet and has a crust on the bottom, while in risotto you use the starch rice to create a creamy texture. It depends on what taste you like and which one will become your favorite. Mine is definitely a creamy risotto.
How to make Seafood Risotto?
For the best seafood risotto recipe, you will definitely need the best ingredients. Fresh and good seafood selection, a qualitative Italian Arborio rice, a nice glass of white wine, and some aromatic Italian herbs.
Firstly, wash properly all the seafood ingredients and left aside on a paper towel to absorb the liquid. In a saucepan pour 300 ml of water and boil the baby squids and cuttlefish with some 3-4 Bay leaves for about 8 minutes. I boil these ingredients to have a soft taste. Collateral in a heated skillet simmer the garlic in some melted butter and add the prawns and calamari. Fry them for 2-3 minutes on each side. In another skillet, simmer some cloves of garlic in the melted butter, and before adding the Arborio rice take off the garlic. The rice has to simmer for about 5 minutes until you will add some broth from the simmering calamari. Also, add a glass of white wine and let it evaporate until your risotto has a nice and aromatic taste. When the rice is almost done, cooked for 15 minutes no more, pour the boiled baby squids and the cuttlefish, add the aromatic prawns and calamari with a nice dose of parmesan and stir well until all the aromas have combined. Add more parmesan if you want it really creamy and sticky. Fry all this mixture 5 minutes more and decorate with some fresh herbs. My husband adores my home-made hot chili pickled peppers as they refresh this hearty and satisfying dish. So I add these chili peppers to a plate of risotto, and this balance goes so perfect together.
You can garnish risotto with some cilantro or fresh spring onions.
Serve immediately with some grated parmesan on top.
For Note: This seafood risotto can be easily stored in your fridge. Let it cool down and then put it in a plastic airtight container to avoid other aromas. Freeze for no more than 2 days, and reheat the risotto with another dose of parmesan to make it fresh and tastier. Definitely, I will not recommend freezing such a luxurious dish as it will lose its richness and its savory taste.
What to serve with Seafood Risotto?
Seafood Risotto goes perfect as it is with a glass of white wine. Still, you can make it lighter with a fresh veggie salad aside. I will not recommend bread for this hearty and satisfying dish as it will be too copious and heavy.
What wine to pair with Seafood Risotto?
Seafood Risotto is definitely paired with a qualitative dry white wine. A good glass of Chardonnay or Pinot Grigio will make your risotto lighter, easier, and more delicious. I simply adore having a plate of appetizing seafood risotto with a good glass of white wine.
What rise is best to use for risotto?
For the best risotto, you will definitely need the best rice that will make your dish taste creamy and soft. You will use only Italian short-grain rice be it an Arborio, Vialone, Baldo or Carnaroli. I usually buy Arborio rice that has a nice creamy texture and cooks quicker. Risotto requires the rice that has a high starch content so that it absorbs less liquid, has a stickier texture and leads to a perfect creamy result.
Seafood Risotto Tips:
- Instead of broth from the seafood, you can add heavy cream to risotto.
- The rice is optional, but the best is Arborio.
- Do not keep the seafood risotto more than 2 days in the fridge.
- Freely add mushrooms to this recipe.
- You can avoid the wine.
- Garnish with some fresh green herbs or veggies.
Make your family-evening meal more special, more colorful, and more aromatic with a Seafood Risotto that all will enjoy.
Creamy Seafood Risotto
- Large cutting board
- 17 oz Arborio rice
- 14 oz prawns
- 7 oz calamari
- 7 oz baby squids
- 7 oz baby cuttlefish
- 10 cloves garlic
- 2 tbsp olive oil
- 3.5 oz butter
- 10 oz grated parmesan
- 1/2 onion
- 3 Bay leaves
- Wash the seafood and set aside on a paper towel to absorb the water.
- In a saucepan pour 300 ml of water and boil the baby squids and the cuttlefish with some 3-4 Bay leaves for about 8 minutes.
- Collateral in a heated skillet simmer the garlic in some melted butter and add the prawns and calamari.
- Fry about 2-3 minutes on each side.
- In another skillet simmer some cloves of garlic in the melted butter, and before adding the Arborio rice take off the garlic.
- Let the rice simmer for about 5 minutes until you will add some broth from the simmering calamari.
- Add a glass of white wine to the rice and stir until it evaporates.
- When the rice is almost done, cooked for 15 minutes no more, pour the boiled baby squids and the cuttlefish, add the simmered and aromatic prawns and calamari with a nice dose of parmesan and stir well until all the aromas have combined.
- Add more parmesan for a more creamy and sticky texture.
- Serve immediately.
- Garnish with some fresh green herbs.
- Top some grated parmesan.