Seafood Risotto Recipe - Allrecipes.com
Seafood Risotto Recipe
  • READY IN 35 mins

Seafood Risotto

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 25 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 20, 2006

I loved this. It was so yummy and everyone loved it. I only changed a few things, I added more veggies like asparagus and chopped tomatoes and a little cheese just before serving. My boyfriend ate so much and we ended up having just enough left overs, which was fine with us because it tasted so good and took it to work. Our friends came over and tried it right out of the fridge the next day and ended up eating the rest! I'm making it again tomorrow!

 
Most Helpful Critical Review
Apr 30, 2013

Needs more clams and less salmon. Bland, needs salt and pepper. If I make it again I'm thinking ill add celery, carrots, mushrooms and no salmon.

 
May 14, 2008

Very good! i would add a little more salmon and/or clams to make it more seafood tasty. I also added spinach which made it a little healthier. An option would be to add some tomatoes too.

 
Dec 26, 2006

Delicious! And it tastes great reheated the next day. My boyfriend made this for me last night and it was better than any meal I've had in a restaurant in ages. Plus, it's very comforting on a cold rainy night.

 
Nov 14, 2011

This was a good recipe with the twists my hubby and I made. The trick is to use really good stock. We used chicken stock instead of water, and used this to cook 15 fresh clams in their shell, along with the shells from about 10 prawns. We then removed and discarded the shells and added the cooked clams to the canned clams and poured the liquid from the canned clams into the stock. We substituted the saffron and basil for 1 tsp of Old Bay seasoning. We added 2 c. chopped spinach and substituted salmon for 10 prawns and 10 scallops. We added these along with 1 cup grated fresh parmesan cheese with the clams when the risotto was almost ready. Belissimo!

 
Jan 29, 2007

We thought it needed a little more zip and minced 1/4 green pepper with the onion.

 
Aug 21, 2009

Loved it! We added a bunch of asparagus and diced a fresh tomato (about 1 pound) then sprinkled with shaved parmesan just before serving. Divine!

 
Sep 28, 2013

A really good starting point, and it produces a fine dish. My swing on the recipe is to season it with a bit of Old Bay--just enough to feel that it's there, but not so much as to make it an Old Bay dish. For seafood, I skip the salmon,and use a dozen medium (26-31-count) peeled and deveined shrimp, a dozen sea scallops, and 1/2 cup lump crab meat. Also, instead of water, I make my own stock by simmering for 20 minutes the shrimp shells, a teaspoon celery salt,and the top leaves from a bunch of celery. Basil is good, but I think thyme is better for this dish. Finally, plate the risotto, sprinkle the tops with good Parmesan cheese and place the plates under the broiler until the edges just begin to brown.

 

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Nutrition

  • Calories
  • 469 kcal
  • 23%
  • Carbohydrates
  • 59 g
  • 19%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 21.5 g
  • 43%
  • Sodium
  • 359 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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