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Seafood Risotto

By: CHEFSINGLEDAD  
"Creamy, flavorful risotto with easy-to-follow directions. Don't be intimidated: just get your broth going in one pan, and your rice in another, and slowly combine. Don't forget to taste as you get toward the end of cooking! This seafood recipe uses clams and leftover salmon, but the seafood variations are endless. I use water and clam juice here (not chicken broth) to allow the seafood flavor to shine."

Rating: This weblink has been rated 13 times with an average star rating of 4.2 Read Reviews (8)

Rate/Review | 698 people have saved this

Prep Time:
10 Min
Cook Time:
25 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 5 cups water
  • 16 fluid ounces bottled clam juice
  • 1 (6.5 ounce) can chopped clams, drained with juices reserved
  • 1/4 cup butter
  • 1 yellow onion, chopped
  • 2 cups Arborio rice
  • 3/4 cup white wine
  • 1/2 teaspoon saffron
  • 1 teaspoon dried basil
  • 8 ounces cooked salmon
  • kosher salt
  • ground black pepper

Directions

  1. Place water, bottled clam juice, and reserved juice from canned clams into a medium saucepan. Set over medium-high heat; bring to a boil, then reduce heat to low.
  2. In a large pot or deep skillet, melt butter over medium heat. Stir in onion, and cook until softened, stirring occasionally, about 10 minutes. Stir in rice, and cook, stirring, for 3 to 5 minutes. Do not let rice brown. Pour in wine, and cook, stirring, until the wine is evaporated. Add 1/2 cup of simmering broth, and stir until the broth is almost all evaporated. Then add another 1/2 cup of broth. Stir in saffron and basil. Continue adding broth 1/2 cup at a time and stirring until the liquid has evaporated until the rice is almost al dente, about 20 minutes.
  3. When the inside of the rice is slightly more firm than you desire in the final dish, stir in clams, flaked salmon, and 1/2 cup broth. Stir until the liquid evaporates. Season with salt and pepper. Stir in 1/2 cup broth, and stir vigorously. Remove from heat before the liquid has completely evaporated.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 474 | Total Fat: 13g | Cholesterol: 68mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 20, 2006 by Lizzie Bunny 
I loved this. It was so yummy and everyone loved it. I only changed a few things, I added more... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 14, 2008 by hermosanat 
Very good! i would add a little more salmon and/or clams to make it more seafood tasty. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2007 by Mdm. Admiral 
We thought it needed a little more zip and minced 1/4 green pepper with the onion. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2006 by pumpkin74 
Delicious! And it tastes great reheated the next day. My boyfriend made this for me last... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2009 by greenthumb 
Loved it! We added a bunch of asparagus and diced a fresh tomato (about 1 pound) then... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2009 by Amber Sortor 
I added parmesan cheese and needed to add some more seasoning. But it was pretty good. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2009 by smassicotte 
I made this risotto for my husband on our one month wedding anniversary and he loved it. It... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2009 by Zuleika 
I followed the recipe exactly and I must say that the end result was very good, but there is... MORE

 
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