Seafood Risotto: The Ultimate Shrimp & Scallop Risotto

Back when I started my career in the culinary industry, one of the first techniques I learned and perfected was crafting a good risotto. There’s something comforting about the creamy texture and the harmonious blend of flavors that can be achieved when appropriately crafted. It is also an incredibly versatile dish with limitless flavor combination possibilities. It can be the star of the show or a great side dish to pair with almost anything you choose. So today, we’re bringing you one of the best iterations of a great risotto. A delicious, from scratch, seafood risotto with tiger shrimp and scallops that hit all the right notes.

What is risotto?

Risotto is a classic Italian rice dish known for its deeply rich flavor and creamy texture. Unlike regular rice, which is often steamed or boiled, risotto is cooked slowly by gradually adding warm broth or stock while continuously stirring throughout the cooking process. It is traditionally made using Arborio rice, a type of rice that is high in starch. This rice releases starches throughout the cooking process, creating a naturally creamy consistency.

What makes a great risotto?

A Flavorful Stock – The foundation of any great risotto lies in a well developed stock. For this recipe, we start out by making a rich seafood stock, making good use of the shrimp shells from our peeled tiger shrimp. Unlike beef and poultry stocks (that take around 8 hours to make), seafood stocks take about 45 minutes. This particular shrimp stock will be the key to building a great foundation of flavor for this risotto.

The Finish – This is what separates good risottos from exceptional ones. By adding the right ingredients at the very end of the cooking process and off the heat, we enhance the risotto’s richness, flavor and texture. Butter and parmesan cheese add richness, creaminess and help bind the risotto. Lemon zest, herbs and a splash of cream add brightness and another layer of flavor depth and freshness. And this is just a start. The combinations are endless. But for this one we will stick with the most basic and common ingredients for a well balanced finish.

How to Make the Perfect Seafood Risotto

For the Shrimp Stock:

• 30 Shrimp shells
• 1 Onion, large
• 1 Carrot, large
• 4 Garlic cloves
• 3 tbsp Tomato paste
• 5 Thyme sprigs
• 5 Parsley stems
• 3 Bay leaves
• 1 ½ L Water
• Salt

For the Risotto:

• 1 ½ cups Arborio rice
• 3 Shallots, small, fine dice
• 3 Garlic cloves, fine mince
• Shrimp Stock, as needed until risotto is al dente
• ½ cup White wine
• 2 tbsp tomato paste
• 5 sprigs Fresh thyme
• A few knobs of Unsalted butter
• Splash 18% cream
• ½ cup of grated parmigiano reggiano 
• 1 Lemon zest
• ⅓ cup Peas
• Salt and pepper

For the Seafood:

• 6 Tiger Shrimp
• 4 Scallops
• Parsley
• Lemon Juice
• Salt

Step 1: Making the Shrimp Stock

• In a large pot over medium heat, saute chopped onions and carrots for a few minutes until softened. Stir in the garlic, cook for another minute and a pinch of salt.
• Add the shrimp shells and continue cooking until shrimp shells turn pink in color.
• Stir in the tomato paste until everything is coated. Cook for a minute to allow flavors to blend together.
• Pour in the water, add the bay leaves, parsley stems, and thyme sprigs.
• Bring to a boil, then reduce to a low simmer. Cover and let cook for 45 minutes.
• Blend everything using an immersion or stand blender, then strain through a fine sieve to extract the silky stock. Discard the solids and keep the broth.

Step 2: Cook the Risotto

• In a frying pan, heat olive oil over medium heat and sweat the shallots and garlic until soft.
• Add the Arborio rice and toast it for about a minute, stirring to prevent browning. Toss in the thyme leaves.
• Stir in the tomato paste and coat the rice. Season with salt.
• Deglaze with white wine, letting it reduce until the alcohol cooks off.
• Gradually add shrimp stock, one or two ladles at a time, stirring continuously. Let the liquid absorb before adding more.
• Continue this process until the rice is al dente and creamy (about 18-20 minutes).
• Stir in the peas, then finish with cream, butter, lemon zest, and grated cheese.

Step 3: Sear the Seafood:

• Coat the shrimp and scallops with olive oil and a generous pinch of salt.
• Heat a frying pan over medium-high heat and sear the shrimp and scallops for about 1 minute per side until they form a caramelized crust.
• After flipping all shrimp and scallops, add butter, parsley, and a squeeze of lemon juice.
• With a spoon, baste butter over the seafood during the last 30 seconds of the cooking process
• Plate the seafood over the risotto and drizzle with the remaining butter sauce from the pan.

Step 4: Garnish and Serve

To add layers of flavor and visual appeal, consider these garnishes:

• Drizzle herb or extra virgin olive oil
• A splash of lemon juice and zest
• Sliced fresh chilies for a hint of heat
• Chopped fresh herbs
• More grated parmesan cheese

Common Risotto Mistakes & How to Avoid Them

Adding Stock Too Quickly: Risotto needs to absorb liquid gradually. Dumping it all at once results in a soupy consistency, and the risk of overcooked risotto before all the liquid is cooked off.

Not Stirring Consistently During the Cooking Process: Stay with it and don’t walk away! Regular stirring releases the rice’s starches, contributing to the desired creaminess. It also keeps the rice from sticking to the bottom of the pan and burning.

Not Using Warm Stock: Keeping the stock warm during the cooking process ensures even absorption and a creamy texture.

Skipping the Toasting Step: Lightly toasting the rice enhances its flavor and ensures it cooks evenly.

Overcooking the Rice: Risotto should be creamy yet slightly firm or “al dente” in Italian. Don’t cook it until mushy!

Not Using the Right Rice: Regular long-grain rice won’t give you the same creamy texture. Stick to Arborio. If you are unable to find Arborio rice, Carnaroli, or Vialone Nano are also great substitutes.

FAQs: Perfecting Your Seafood Risotto

• Can I use store-bought seafood stock?

Absolutely! If you’re short on time, high-quality seafood stock can be substituted. However, homemade shrimp stock will always provide a more intense and fresh seafood flavor.

• What if I don’t have Arborio rice?

You can substitute Carnaroli or Vialone Nano rice, both of which work well for risotto due to their high starch content.

• How do I know when the risotto is done?

The risotto should be creamy but not mushy, with the rice grains having a slight bite (al dente). This process takes about 18-20 minutes.

• Can I make this risotto ahead of time?

Risotto is best served fresh, but if needed, you can par-cook it by stopping the process at about 75% doneness and then finishing with the last ladles of stock and butter when reheating.

Final Thoughts

Now that you know how to make restaurant-quality seafood risotto, it’s time to put your skills to the test. Practice makes perfect!

Give it a try and let us know what you think! Tag us on Instagram @athomegourmetofficial or drop a comment below with your experience.

📌 Save this recipe for later & share it with your foodie friends!