Creamy Seafood Risotto Marinara (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon olive oil
02 -
1 tablespoon butter
03 -
1 yellow or white onion, diced (1 cup)
04 -
4 garlic cloves, minced
05 -
2 cups Arborio rice
06 -
6 cups vegetable or fish stock
→ Flavor Elements
07 -
1 cup white wine
08 -
2 tablespoon lemon juice
09 -
6 tablespoon tomato paste
10 -
½ teaspoon crushed red pepper flakes (optional)
11 -
Salt and pepper to taste
12 -
Chopped parsley for garnish (optional)
→ Seafood
13 -
1 pound sea scallops
14 -
1 pound shrimp, peeled, deveined, tails removed
# Instructions:
01 -
Bring the vegetable or fish stock to a simmer and keep it over low heat throughout the cooking process.
02 -
Heat the butter and oil in a large, deep skillet over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
03 -
Pour in the wine and lemon juice, allowing the mixture to begin reducing.
04 -
Add the Arborio rice. Cook and stir until the rice has absorbed the wine mixture.
05 -
Ladle one cup of the hot stock into the pan and cook, stirring continuously, until the liquid is absorbed; about 5 minutes.
06 -
Continue adding stock one cup at a time, allowing each addition to be absorbed before adding the next, until you have about two cups of stock remaining.
07 -
Whisk the tomato paste into the remaining stock, and bring it back to a simmer.
08 -
Continue the ladling process with the tomato-infused stock, allowing each addition to be fully absorbed.
09 -
Once the rice has absorbed the tomato stock, stir in the final cup of stock along with the shrimp and scallops.
10 -
Continue to cook and stir until the rice has absorbed all the liquid and the shrimp and scallops are opaque and fully cooked.
11 -
Taste and adjust seasoning with salt, pepper, and chili flakes if using.
12 -
Garnish with chopped parsley and serve hot immediately.
# Notes:
01 -
Continuously stir the risotto throughout cooking to release the starch and create a creamy texture.
02 -
Ensure seafood is fresh and of high quality for the best flavor profile.
03 -
The risotto should be served al dente - creamy but with a slight firmness to the bite.