Creamy Seafood Risotto
Creamy Seafood Risotto might be just the Mediterranean recipe you are searching for. This main course has 448 calories, 20g of protein, and 16g of fat per serving. This gluten free and pescatarian recipe serves 6. 1 person found this recipe to be scrumptious and satisfying. If you have arborio rice, onion, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes.
Instructions
In a medium saucepan, combine the clam broth and water and bring to a simmer. Keep warm.
In a large saucepan, heat the olive oil.
Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes.
Add the rice and cook for 1 minute, stirring to thoroughly coat. Crumble the saffron into the wine and add it to the rice. Cook, stirring until the wine is absorbed.
Add 1 cup of the warm clam juice and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the juice 1/2 cup at a time, and stirring constantly until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.
Melt the butter in a large skillet.
Add the shallot and cook over moderate heat until softened, about 2 minutes.
Add the shrimp and crab and cook until just heated through. Scrape the seafood into the risotto and stir in the parsley and mascarpone.