Creamy Seafood Risotto Recipe

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Thamar Published: May 4, 2021 Modified: May 31, 2021

How To Make Creamy Seafood Risotto

Mascarpone cheese balances out the richness of the shrimps and crabs in this creamy seafood risotto recipe- perfect for all the seafood lovers out there.

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes



  • 3cupsclam juice,bottled
  • cupswater
  • 2tbspextra virgin olive oil
  • 1smallonion
  • salt and freshly ground pepper
  • cupsarborio rice
  • pinchsaffron threads
  • ½cupdry white wine
  • 1tbspunsalted butter
  • 1shallot
  • ½lbshrimp,cooked
  • ½lblump crabmeat
  • 2tbspflat leaf parsley
  • ½cupmascarpone cheese


  1. In a medium saucepan, combine clam juice and water and bring to a simmer. Keep warm.

  2. In a large saucepan, heat olive oil.

  3. Add onion, season with salt and pepper, and cook over moderate heat, stirring, until softened. Add rice and cook 1 minute, stirring to thoroughly coat.

  4. Crumble saffron into wine and add to rice.

  5. Cook, stirring until wine is absorbed.

  6. Add 1 cup warm clam juice and cook over moderate heat, stirring constantly, until nearly absorbed.

  7. Continue adding juice 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.

  8. Risotto is done when rice is al dente and suspended in a thick, creamy sauce.

  9. Season with salt and pepper.

  10. Melt butter in a large skillet.

  11. Add shallot and cook over moderate heat until softened.

  12. Add shrimp and crab and cook until just heated through.

  13. Scrape seafood into risotto and stir in parsley and mascarpone.

  14. Serve immediately.


  • Calories: 421.41kcal
  • Fat: 13.93g
  • Saturated Fat: 5.78g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 5.63g
  • Polyunsaturated Fat: 1.12g
  • Carbohydrates: 44.94g
  • Fiber: 2.27g
  • Sugar: 2.09g
  • Protein: 24.45g
  • Cholesterol: 110.28mg
  • Sodium: 1258.49mg
  • Calcium: 93.96mg
  • Potassium: 295.95mg
  • Iron: 8.32mg
  • Vitamin A: 112.23µg
  • Vitamin C: 4.75mg
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