Seafood Risotto

Ingredients

Seafood

2 small lobster tails, split

½ lb large shrimp, peeled & deveined

½ lb scallops (sea scallops preferred)

12–16 fresh clams, scrubbed

½ lb mussels (optional)

Sauté Base

2 tablespoons butter

2 tablespoons olive oil

1 cup diced onion

½ cup diced celery

½ cup diced carrots

1 cup diced portobello mushrooms

4–5 garlic cloves, minced

Risotto

1 ½ cups Arborio rice

½ cup dry white wine

5 cups chicken broth (kept warm)

1 pinch saffron threads

1 cup green peas

½–1 cup sliced chorizo

Salt & black pepper, to taste

For Serving

Fresh parsley or lemon wedges (optional)

Instructions

1. Prepare the Seafood

Pat dry the shrimp, scallops, and lobster tails.

Scrub clams clean.

Set aside.

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2. Build the Flavor Base

Heat butter and olive oil in a wide sauté pan or risotto pan.

Add onions, celery, carrots, and mushrooms.

Cook 5–7 minutes until softened.

Stir in garlic and cook 1 minute more.

3. Brown the Chorizo

Add sliced chorizo and cook until lightly crisped and fragrant.

This releases oil that flavors the entire risotto.

4. Toast the Arborio Rice

Add the Arborio rice to the pan.

Stir for 1–2 minutes until the grains turn glossy—this step helps develop the creamy risotto texture.

5. Deglaze With White Wine

Pour in the white wine.

Stir until mostly absorbed.

6. Build the Risotto

Add the saffron to the warm broth.

Begin adding broth, 1 ladle at a time, stirring occasionally.

Each addition should mostly absorb before adding the next.

Continue this process for 18–22 minutes.

7. Add the Seafood

Once the rice is nearly al dente:

Nestle the lobster tails into the risotto.

Add shrimp, scallops, and clams.

Cover and let steam for 5–7 minutes.

Seafood will cook gently in the aromatic saffron broth.

8. Finish with Peas & Final Seasoning

Add the peas and fold gently.

Taste and adjust seasoning with salt and pepper.

9. Serve

Plate generously, ensuring each serving gets lobster, shrimp, scallops, chorizo, and clams.

Optional: squeeze of lemon or chopped parsley.

Enjoy with warm bread and a glass of white wine.