Seafood Risotto

Seafood Risotto


This seafood risotto combines rich flavors and tender seafood in a creamy, comforting dish, perfect for a luxurious meal. Enjoy the blend of fresh seafood with the creamy texture of perfectly cooked risotto, topped with fresh parsley and Parmesan for a truly decadent experience.


  • 2 1/2 cups of vegetable stock
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons butter
  • ½ cup of ground onion
  • 1 1/3 cups Carnaroli rice
  • 1/2 cup dry white wine
  • 1/2 cup peeled, crushed, and seeded tomatoes
  • 1/2 cup chopped parsley
  • 1/2 teaspoon chopped garlic
  • 8 small vongole clams
  • 8 blue mussels, scrubbed and debearded
  • 100 grams of squid rings
  • 4 scallops Roe
  • 1/2 cup freshly grated cheese


  1. Heat Stock:
    1 Heat Stock:

    Heat the vegetable stock in a small saucepan and keep it warm.

  2. Sauté Aromatics:
    2 Sauté Aromatics:

    Heat 1 tablespoon oil in a large pan over medium heat. Add onion, curry leaves, and half the chilli. Stir for about 5 minutes until the onion softens.

  3. Cook Rice:
    3 Cook Rice:

    Add the rice to the saucepan and cook for 1 minute, stirring to coat the rice with the oil and butter.

  4. Add Wine and Stock:
    4 Add Wine and Stock:

    Pour in the white wine and cook until it's fully absorbed. Add enough heated stock to cover the rice completely. Stir continuously for about 10 minutes, until the stock is mostly absorbed.

  5. Add Seafood and Tomatoes:
    5 Add Seafood and Tomatoes:

    Add mussels, squid rings, tomatoes, and clams to the risotto. Continue to stir and cook until the seafood is cooked through and the rice is al dente. Gradually add more stock and continue stirring until the stock is absorbed, about 10 more minutes.

  6. Season and Serve:
    6 Season and Serve:

    Season the risotto with salt, pepper, parsley, and grated Parmesan cheese. Serve immediately.

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