Luxurious Seafood Risotto Marinara

This luxurious seafood risotto brings the flavors of the Italian coast right to your dinner table. The creamy Arborio rice creates the perfect canvas for succulent shrimp and scallops, while the tomato-infused broth adds a vibrant depth that transforms this into a restaurant-quality meal without leaving home.

I discovered this recipe during a cooking class in Venice and have tweaked it over the years to perfect the balance between the delicate seafood and rich risotto base. It's become my go-to dish when I want to impress guests without spending hours in the kitchen.

Ingredients

• Arborio rice: Essential for that signature creamy texture without becoming mushy
• Fresh sea scallops: Look for dry packed ones that aren't treated with chemicals
• Large shrimp: Choose wild caught when possible for the best flavor
• White wine: Use something you would drink not cooking wine
• Tomato paste: Concentrated flavor that gives color and depth
• Vegetable or fish stock: Homemade is best but good quality store bought works too
• Fresh lemon juice: Brightens the entire dish
• Yellow onion: Provides the aromatic base
• Garlic: Fresh cloves only for authentic flavor
• Butter and olive oil: The combination gives the best flavor foundation
• Red pepper flakes: Optional but provides a gentle heat that complements the seafood

Step-by-Step Instructions

Prepare the Stock:

Begin by bringing your vegetable or fish stock to a gentle simmer in a saucepan. Keep it warm on a back burner throughout the cooking process. Properly heated stock is crucial as cold stock will halt the cooking process each time you add it to the rice.

Create the Flavor Base:

In a large deep skillet combine butter and olive oil over medium heat until the butter melts and begins to foam slightly. Add the diced onion and cook for about 3 minutes until it becomes translucent. Then add the minced garlic and cook for an additional 2 minutes being careful not to let it brown which would create bitterness.

Deglaze and Toast the Rice:

Pour in the white wine and lemon juice allowing it to sizzle as it hits the hot pan. This deglazing step releases all the flavorful bits from the bottom of the pan. Add the Arborio rice and stir constantly for about 2 minutes. This toasting stage is critical as it helps the rice maintain its structure during the long cooking process.

Begin the Slow Addition:

Ladle approximately one cup of the hot stock into the rice mixture. Stir continuously until the liquid is almost completely absorbed about 4 to 5 minutes. The rice should maintain a gentle bubbling throughout this process. Continue adding stock one cup at a time allowing each addition to be absorbed before adding the next.

Prepare the Tomato Stock:

When you have about two cups of stock remaining whisk the tomato paste into it until fully dissolved. This creates a rich tomato infused stock that will give your risotto its distinctive marinara quality. Return this mixture to a simmer before continuing.

Incorporate the Tomato Element:

Add the tomato infused stock to the risotto one cup at a time following the same process as before. This gradual addition is what creates the creamy texture without using actual cream. The rice will begin taking on a beautiful orange hue.

Add the Seafood:

With the final cup of stock add your scallops and shrimp directly to the risotto. Gently fold them in allowing them to cook in the hot rice mixture. This ensures they remain tender and do not overcook. They will need approximately 5 minutes to become opaque and perfectly done.

Final Seasoning:

Taste your risotto and adjust the seasoning with salt pepper and red pepper flakes if desired. The seafood will release some natural saltiness as it cooks so be cautious with additional salt. A final splash of lemon juice can brighten the flavors if needed.

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This dish reminds me of my first trip to Venice where I watched a seasoned chef make risotto with such care and attention that I realized food could be both art and comfort simultaneously. The way he gently stirred the rice never rushing the process has influenced how I approach cooking to this day.

Perfect Seafood Selection

For the best results choose seafood that is as fresh as possible. If using frozen shrimp or scallops thaw them completely and pat dry with paper towels before adding to the risotto. Excess moisture will make your risotto watery rather than creamy. Look for sea scallops with a slightly sweet smell and firm texture that spring back when pressed gently. With shrimp avoid any that have a strong ammonia smell or feel slimy to the touch.

Make Ahead Options

While risotto is traditionally served immediately you can prepare components ahead of time to streamline the cooking process. The stock can be prepared and even infused with tomato paste a day in advance. You can also cook the risotto up to the point before adding the final cup of stock and seafood. When ready to serve reheat the partially cooked risotto with a bit more warm stock then continue with the recipe by adding the seafood. This makes entertaining much less stressful.

Wine Pairing Suggestions

The perfect companion to this Risotto Marinara is a crisp dry white wine that complements the seafood without overwhelming it. A Pinot Grigio from northern Italy offers bright acidity that cuts through the richness of the risotto while enhancing the delicate flavors of the shrimp and scallops. Alternatively a Vermentino or Soave provides mineral notes that highlight the seafood beautifully. Serve the wine well chilled in proper stemware to elevate the entire dining experience.

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This creamy seafood risotto elegantly balances indulgence with simplicity—perfect for impressing guests with minimal fuss.

Frequently Asked Questions

→ What can I substitute for Arborio rice?

While Arborio rice produces the best results due to its high starch content, you can substitute other short-grain rice varieties like Carnaroli, Vialone Nano, or even short-grain sushi rice in a pinch. These alternatives will still release starch and create a creamy texture, though the final dish may have slight differences in consistency.

→ Can I make this dish ahead of time?

Risotto is best served immediately after cooking while the texture is perfectly creamy. If you need to prepare ahead, you can par-cook the risotto until it's about 80% done (stopping before adding the seafood), then cool and refrigerate. When ready to serve, gently reheat with additional warm stock, then add the seafood and finish cooking.

→ What wine pairs best with seafood risotto?

A crisp white wine with good acidity complements this dish beautifully. Try a Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay. Ideally, serve the same wine you used in cooking, which creates a harmonious flavor pairing. For something special, a Vermentino or Soave would be excellent Italian options.

→ Can I use frozen seafood instead of fresh?

Yes, frozen seafood works well in this dish. Thaw completely before adding to the risotto and pat dry with paper towels to remove excess moisture. Frozen seafood is often flash-frozen shortly after catching, preserving freshness. Just be careful not to overcook as previously frozen seafood can become tough more quickly than fresh.

→ How do I know when the risotto is perfectly cooked?

Perfectly cooked risotto should be al dente—tender but with a slight firmness at the center of each grain. The consistency should be creamy and flowing, not stiff or dry. Italians call this 'all'onda' or 'wavelike,' meaning when you shake the pan gently, the risotto should ripple. The dish should slowly spread when spooned onto a plate rather than sitting in a firm mound.

→ Can I add other types of seafood to this dish?

Absolutely! This versatile dish works beautifully with various seafood. Consider adding chunks of firm white fish, calamari rings, mussels, or clams (add shelled seafood a few minutes earlier to allow shells to open). For luxury, stir in some lump crab meat just before serving. Just adjust cooking times accordingly as different seafood requires different cooking durations.