• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Seafood Risotto

  • Recipe Submitted by on

Category: Rice, Seafood

 Ingredients List

  • 1 lb Unpeeled, medium-size fresh
  • - shrimp
  • 1/2 lb Fresh sea scallops
  • 1 lb Fresh squid*
  • 1 lb Fresh, unshelled mussels
  • 1 lb Fresh, unshelled clams
  • 6 Garlic cloves, minced
  • 1/4 c Olive oil
  • 1/2 c Dry white wine
  • 1/4 c Lemon juice
  • 4 Sprigs fresh thyme, finely
  • - chopped
  • 4 Sprigs fresh oregano, finely
  • - chopped
  • Risotto (see recipe)
  • 2 1/2 tb Gremolata
  • 1/2 ts Finely ground sea salt
  • 1/2 ts Freshly ground pepper
  • Lettuce leaves


Peel shrimp, and devein, if desired; set aside. Cut sea scallops in half
crosswise; set aside.

Rinse squid under cold running water. Cut into 1/2-inch slices, and set

Remove "beards" from mussels. Scrub mussels and clamswith a brush to remove
grit; set aside.

Cook garlic in olive oil over medium heat, stirring constantly, 2 to 3
minutes or just until shrimp turn pink. Remove shrimp and scallops with a
slotted spoon; set aside.

Cook squid in skillet over medium heat, stirring constantly, 2 to 3
minutes; remove with a slotted spoon, set aside.

Add mussels, clams, wine, and next 3 ingredients to skillet. Bring to a
boil over high heat. Cover and cook, shaking pan frequently, 3 to 5 minutes
or until shells open. Remove and discard unopened shells.

Add shrimp, scallops, and squid. Cook over medium heat until thoroughly

Remove seafood with a slotted spoon, reserving liquid. Stir liquid into
cooked Risotto. Place risotto on a lettuce-lined serving plate, and top
with seafood mixture. Sprinkle with 2 1/2 tablespoons Gremolata, salt, and
pepper; serve immediately.

*1 lb. sea scallops or shrimp may be substituted for squid.

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