Seafood Risotto with White Wine

Name: Seafood Risotto with White Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Arborio rice; 4 cups seafood stock; 1 cup dry white wine; 200g shrimp, peeled and deveined; 200g scallops; 200g mussels, cleaned; 1 onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons olive oil; 2 tablespoons butter; Salt and pepper, to taste; Fresh parsley, chopped, for garnish

Highlighted under: Global Flavors

I love making Seafood Risotto with White Wine because it combines my passion for seafood with creamy, rich flavors that make every spoonful feel luxurious. The combination of fresh seafood, aromatic herbs, and the subtle acidity of white wine elevates this dish to a new level. Every time I prepare it, the house fills with a savory aroma that is hard to resist. Whether it's a cozy dinner or a special occasion, this risotto brings everyone to the table, creating a memorable experience centered around delicious food.

Created by

Olivia Barrett

Last updated on 2026-01-10T01:28:13.031Z

Creating the perfect seafood risotto is an art I cherish, and this recipe has become my go-to. The secret lies in the quality of the seafood and the gradual addition of stock, allowing the rice to absorb all those lovely flavors. I remember the first time I successfully made risotto; I used a homemade seafood stock, which truly transformed the taste. It's all about patience and technique!

Every time I prepare this dish, I make sure to use a good dry white wine to enhance the flavors. A splash of lemon juice adds brightness, while fresh herbs like parsley or dill elevate every bite. My guests always ask for the recipe, and I take great joy in sharing this special dish that brings people together around the table.

        Why You'll Love This Recipe
        Fresh seafood enhances the dish with a burst of flavor
Creamy texture with a touch of wine for sophistication
Perfect for dinner parties or special family meals

      

Mastering the Texture of Risotto

The key to achieving that signature creamy texture in your seafood risotto lies in the gradual addition of seafood stock. As you ladle in the stock, be sure the heat remains at a simmer; this gentle cooking allows the rice to release its starches. Stir continuously as you add each ladleful—this motion is critical to developing the risotto's silkiness. Aim for a risotto that flows slightly, meaning it should spread out a bit when scooped but still hold its shape on the plate.

Arborio rice is essential here due to its high starch content, which contributes to that creamy mouthfeel. If you can’t find Arborio, Carnaroli rice is another great option that can absorb flavors beautifully while maintaining a slight bite. On the flip side, avoid long-grain rice varieties, as they won't yield the desired creaminess and will likely turn mushy.

Choosing Your Seafood Wisely

Using fresh seafood is essential for the best flavor. When selecting shrimp, choose firm, pink shrimp that smell briny but not overly fishy. Scallops should be plump and shiny, with a mild ocean scent. If you're using frozen seafood, make sure to thaw it completely in the refrigerator beforehand, as adding frozen seafood may disrupt the cooking process and lead to uneven texture.

For mussels, ensure they are tightly closed before cooking. Discard any that remain open after a gentle tap; this indicates they are no longer alive. These small details not only enhance the taste but also ensure a safe eating experience. If you prefer a more sustainable seafood option, consider swapping mussels with clams or using shrimp and fish fillets.

Ingredients

Gather the following ingredients to create an exquisite Seafood Risotto:

Seafood and Broth

1 cup Arborio rice
4 cups seafood stock
1 cup dry white wine
200g shrimp, peeled and deveined
200g scallops
200g mussels, cleaned

Aromatics and Seasoning

1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper, to taste
Fresh parsley, chopped, for garnish

With all your ingredients prepared, you're ready to create a delightful dish!

Instructions

Follow these steps to create your Seafood Risotto:

Sauté Aromatics

In a large skillet, heat the olive oil and one tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for another minute.

Toast the Rice

Add the Arborio rice to the skillet, stirring to coat the grains with the oil and butter. Cook for 2-3 minutes until the rice is lightly toasted.

Add Wine

Pour in the dry white wine, stirring constantly until the liquid is nearly absorbed.

Incorporate Stock Gradually

Begin adding the seafood stock one ladle at a time, allowing each addition to be absorbed before adding the next. Keep stirring continuously, which will help release the rice's starches and produce a creamy texture.

Add Seafood

After about 15 minutes of cooking, add the shrimp, scallops, and mussels. Stir gently to combine and cook until the seafood is just done, about 5-7 minutes.

Finish the Risotto

Once the rice is creamy and cooked al dente, stir in the remaining tablespoon of butter and season with salt and pepper to taste. Remove from heat.

Serve and Garnish

Spoon the risotto into bowls or plates, garnish with freshly chopped parsley, and enjoy your luxurious seafood dish!

Now, sit back and savor every bite of your homemade seafood risotto.

Pro Tips

For an extra depth of flavor, consider adding a squeeze of lemon juice or a sprinkle of Parmesan cheese before serving.

Serving Suggestions

Pair your seafood risotto with a crisp green salad dressed with lemon vinaigrette. The acidity from the dressing cuts through the richness of the risotto, creating a lovely balance. As a side, garlic bread or a warmed crusty baguette can be delightful for scooping up any remaining risotto, enhancing the experience.

For a touch of elegance, consider serving the risotto in individual bowls and finishing with a drizzle of high-quality extra virgin olive oil and a sprinkle of freshly cracked black pepper. This simple finishing touch adds depth and brings the dish to life.

Storage and Reheating Tips

If you have leftovers, store the risotto in an airtight container in the refrigerator. It’s best consumed within three days; however, note that the texture may change as risotto tends to thicken when cooled. To reheat, add a splash of seafood stock or water and gently warm it in a saucepan over low heat, stirring occasionally until creamy again.

If you want to prepare this dish ahead of time, consider cooking the risotto without the seafood. You can store it in the fridge for a day or two and then add the seafood right before serving. This method ensures that the seafood remains perfectly cooked and tender without overcooking.

Questions About Recipes

→ Can I use frozen seafood for this recipe?

Yes, frozen seafood works well. Just ensure to thaw it properly before cooking.

→ What type of white wine is best for risotto?

A dry white wine, such as Sauvignon Blanc or Pinot Grigio, is ideal for risotto.

→ How can I make risotto vegetarian?

You can replace seafood with seasonal vegetables and use vegetable broth instead of seafood stock.

→ What if my risotto is too thick?

If the risotto is too thick, gradually add more stock or water until you reach the desired creaminess.