Seafood Mushroom Risotto
Submitted by loreeadele
Creamy Italian seafood risotto with shrimp, scallops, shiitake mushrooms, and Roma tomatoes. Arborio rice slow-stirred with chicken broth and white wine until silky.
YIELD
8 servingsPREP
40 minCOOK
40 minREADY
80 minItalian risotto is a labor of love, and this seafood version earns the time investment. Arborio rice slowly absorbs hot chicken broth one ladle at a time, releasing its starch into the cooking liquid to create the signature creamy texture. The stirring isn’t optional, it’s the whole technique.
The seafood and vegetables cook separately in a second pan so nothing overcooks. Shrimp and scallops need just minutes to turn opaque, and adding them to the finished risotto at the end protects their tender texture. Shiitake mushrooms add a meaty umami depth, while Roma tomatoes and sweet red bell pepper bring color and acid balance.
This is restaurant-style risotto built for a Saturday night dinner with friends. The original recipe doubles as a kid-friendly cooking project too, with built-in tasks for small helpers. Pair with a crisp Pinot Grigio or a dry sparkling wine, and serve immediately. Risotto waits for no one.
Chef Tips
- Keep the chicken broth simmering, not boiling, throughout. Cold broth added to hot rice slows cooking and disrupts the starch release.
- Use Arborio rice as written. Long-grain or jasmine won’t release the same starch and produces a watery dish.
- Stir constantly during the broth additions. Lazy stirring means uneven cooking and missed creaminess.
- The risotto is done when each grain has a tiny bite at the center (al dente). Mushy rice means it cooked too long.
Variations
- Add a splash of saffron with the wine for a golden Milanese twist.
- Swap shiitakes for cremini or porcini mushrooms based on availability and budget.
- Stir in fresh peas at the end for color and sweetness, classic in Venetian seafood risottos.
Ingredients
Directions
In a large saucepan heat the chicken stock to a boil.
Reduce heat and simmer un til ready to use.
In a large heavy pot heat 2 tablespoons butter and 2 tablespoons olive oil over moderate heat.
Small children can help by taking paper off butter, cutting 2 tablespoons with butter knife, and dropping it into the pot.
Small children should be highly supervised over each step that involves any type of gadget or work ing near a heat source.
Add half of the onions to the pot and cook until clear, about 5 to 8 minutes.
If you have older children, they can begin wiping off the shiitake caps with a d amp cloth, removing the stems, cutting off the end, slicing the stems lengthwis e and then slicing the caps.
Add the rice to the onions and stir to coat.
Small children can do this well once they practice and learn a controlled stirring motion.
Slow and steady. Ccan be repeated until they get the hang of it.
Add ⅓ cup white wine and stir until completely absorbed.
Constant stirring wi ll be required from here on out to make a good risotto.
Have the children equipped with a long handled ladle and a deep oven mitt carefully dip the ladle into the broth and pour it into the rice.
Stir continuously until the stock is absorbed.
Repeat over and over using as much stock as necessary until the rice is cooked through but not mushy.
The risotto should be creamy, slightly soupy but not watery.
Meanwhile, in a medium skillet heat 2 tablespoons butter and 1 tablespoon olive oil until melted.
Add the other half of the chopped onion and stir to coat.
Have the children cut the red pepper with table knives into strips and then cross wise into small even squares.
Add the diced pepper to the onion and stir to combine.
Add the tomatoes and stir to combine. Add the shiitakes and cook until any liquid evaporates.
Add the fresh seafood and cook until just done.
Stir the sautéed seafood and vegetables into the pot of risotto.
Grated Parmesan can be stirred into the risotto or served on top at the table.
Cover until ready for service.
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