Servings: 6
Preparation Time: 20 minutes
Start to Finish Time: 1 hour 5 minutes
Creamy Seafood Risotto: An Unforgettable Indulgence
When it comes to comfort food with a touch of sophistication, nothing quite compares to a perfectly prepared seafood risotto. This creamy seafood risotto will elevate any dining experience, bringing together luxurious ingredients with masterful cooking techniques. The result? A dish that bursts with flavors of the sea and a consistency so rich and smooth that each bite feels like a little celebration.
Building the Base: The Perfect Broth
One of the secrets to this risotto’s success lies in the broth. By combining bottled clam juice with water, the base of the dish is infused with briny, oceanic notes that complement the seafood beautifully. As the rice gradually absorbs this flavorful liquid, it transforms into a rich and creamy masterpiece.
Aromatic Beginnings: Sautéing with Precision
Starting with extra-virgin olive oil, finely chopped onion, salt, and freshly ground pepper sets the stage for a beautifully fragrant risotto. The sautéed onion adds a subtle sweetness, while a pinch of saffron threads lends a warm, golden hue and delicate floral aroma. Adding dry white wine deglazes the pan, introducing a pleasant acidity that balances the richness of the dish.
Rice Transformation: Stirring to Perfection
Arborio rice is the heart of any risotto, and here it’s lovingly stirred until it releases its starches, creating that coveted creamy consistency. Gradually incorporating the prepared clam juice and saffron mixture ensures the rice absorbs maximum flavor while maintaining a luxurious texture. The process requires patience, but the reward is well worth the effort.
Incorporating the Seafood: A Symphony of Flavors
Shrimp and crab meat are the stars of this dish, providing both flavor and texture. Cooked shrimp, cut into hearty chunks, adds body to the risotto, while lump crab meat offers a delicate sweetness. The seafood is gently folded in along with a touch of butter and diced shallot, creating a delightful medley that perfectly complements the creamy rice.
Finishing Touches: The Cream Factor
What sets this risotto apart is the finishing touch: a generous helping of mascarpone and freshly grated Parmigiano-Reggiano cheese. The mascarpone gives the risotto an ultra-creamy consistency, while the Parmigiano-Reggiano adds a salty, nutty depth. Freshly chopped flat-leaf parsley brings a hint of brightness, enhancing the overall flavor profile.
Suggested Wine Pairing: Elevating the Experience
To round out this exquisite meal, pair your creamy seafood risotto with a fragrant and substantial Soave. The 2007 Pieropan Soave Classico, with its delicate minerality and citrus notes, perfectly complements the richness of the dish, cutting through the creamy textures while enhancing the seafood flavors.
An Experience to Remember
This creamy seafood risotto is more than just a meal—it’s an experience. From the rich consistency provided by the mascarpone to the briny sweetness of crab and shrimp, every component comes together to create a dish that feels luxurious yet comforting. Whether you’re hosting a special dinner or simply indulging in a personal gourmet treat, this risotto promises to be the star of the evening. Give it a try, and prepare to be amazed by the magic that happens when simple ingredients are elevated with a bit of care and creativity!
Ingredients:
COMBINE:
3 cups bottled clam juice
2 1/2 cup water
FOR RICE:
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 pinch freshly ground pepper
1 pinch salt
1 1/2 cups arborio rice
1 pinch saffron threads
1/2 cup dry white wine
FOR FISH:
1 tablespoon unsalted butter
1 each shallot, diced
1/2 pound cooked shrimp, cut into thirds
1/2 pound lump crab meat, canned
2 tablespoons flat leaf parsley, chopped
1/2 cup Parmigiano-Reggiano cheese, freshly grated
1/2 cup mascarpone
Instructions:
PREP:
Thaw shrimp (if frozen)
PREPARE LIQUID (5 minutes):
In a medium saucepan, combine the clam broth and water and bring to a simmer. Keep warm.
COOK RICE (35 minutes):
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.
COOK FISH AND ADD TO RICE (5 minutes):
Melt the butter in a 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 parmesan, parsley and mascarpone.
Serve immediately.
SUGGESTED WINE PAIRING: Fragrant, substantial Soave: 2007 Pieropan Soave Classico