Seafood Risotto Seafood Risotto

[migration] empty title 322 Image by: [migration] empty title 322 Author: Canadian Living

  • Portion size 6 servings


  • 3 cups fish stock
  • 3 cups chicken stock
  • 2 cups water
  • 1/4 teaspoon saffron threads crumbled
  • 3 tablespoons extra virgin olive oil approx
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 1/2 cup arborio rice
  • 3/4 cups dry white wine
  • 1 lb squid cleaned
  • 1 lb mussel scrubbed
  • 3/4 lbs large shrimp peeled and deveined
  • 2 tablespoons chopped fresh Italian parsley
  • fresh cracked pepper


In saucepan, bring stock, water and saffron just to simmer over medium heat; reduce heat to low and keep warm.

In large shallow saucepan, heat oil over medium heat; cook onion and garlic, stirring, for 3 minutes or until softened. Stir in rice until well coated.

Stir in 1/2 cup (125 mL) of the warm stock; cook, stirring constantly, until all liquid is absorbed. Stir in wine; cook, stirring, until wine is absorbed. Continue to add stock,
1/2 cup (125 mL) at a time, stirring after each addition until completely absorbed, for about 15 minutes or until rice is almost tender.

Meanwhile, cut squid into 1/2 inch (1 cm) rings. Add squid, mussels and shrimp to rice; cover and cook for about 7 minutes or until mussels are open and shrimp are pink. Uncover and stir in parsley. Serve sprinkled with pepper and drizzled with more oil.

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Seafood Risotto