Seafood Risotto (Tomato-Based) with Shrimp, Mussels, and Clams
Ingredients:
For the Risotto:
1 ½ cups Arborio rice
4 cups seafood stock (or chicken/vegetable stock)
1 cup dry white wine
1 cup crushed tomatoes (or tomato passata)
2 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 tsp red pepper flakes (optional, for a touch of heat)
Salt and pepper, to taste
2 tbsp butter
½ cup grated Parmesan cheese (optional for extra creaminess)
For the Seafood:
8–10 large shrimp, peeled and deveined
8–10 mussels, cleaned and debearded
8–10 clams, cleaned
2 tbsp olive oil
2 cloves garlic, minced
½ cup dry white wine
Fresh parsley, finely chopped (for garnish)
Lemon wedges, for serving
Instructions:
1. Prepare the Stock:
Warm the seafood stock in a small pot and keep it simmering gently while you cook the risotto.
2. Cook the Seafood:
In a large deep skillet, heat 2 tbsp olive oil over medium heat.
Add 2 cloves minced garlic and sauté until fragrant (about 30 seconds).
Add the mussels and clams, pour in ½ cup white wine, cover the skillet, and cook for 5–7 minutes until the shells open (discard any that don't open).
Add the shrimp during the last 2 minutes and cook until pink and opaque.
Remove seafood from the pan and set aside. Reserve any juices from the pan — you'll add them to the risotto for extra flavor!
3. Make the Risotto:
In a large sauté pan or wide pot, heat 2 tbsp olive oil over medium heat.
Sauté the onion until translucent, about 3–4 minutes.
Stir in the minced garlic and red pepper flakes, cooking for another 30 seconds.
Add the Arborio rice and toast for 2 minutes, stirring constantly.
Pour in the white wine and let it cook down until absorbed.
Stir in the crushed tomatoes.
Begin adding the warm stock, one ladleful at a time, stirring frequently. Let each addition absorb before adding the next.
Continue this process for about 18–20 minutes, until the rice is tender but still slightly firm (al dente) and the texture is creamy.
4. Finish the Dish:
Stir in the reserved seafood cooking juices for extra flavor.
Add butter and Parmesan cheese (if using) to finish the risotto, stirring until creamy.
Gently fold in the cooked shrimp, mussels, and clams.
Season with salt and pepper to taste.
5. Serve:
Spoon the seafood risotto onto a simple white ceramic plate.
Scatter a few extra shrimp, mussels, and clams on top for a casual, appetizing look.
Garnish with lots of freshly chopped parsley and a squeeze of lemon juice if desired.
Serving Tips (to match the hyper-realistic, cozy vibe):
Let the seafood sit a little unevenly on top of the risotto for a natural, slightly scattered presentation.
Make sure the vibrant shrimp, dark mussel shells, and tender clams are clearly visible against the orange-red risotto.
Use soft natural light for highlighting the glistening seafood and creamy texture.
Would you also like a spicy version or a saffron-infused version of this risotto? 🌊🍚✨