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.
In a medium saucepan, combine clam juice and water and bring to a simmer. Keep warm.
In a large saucepan, heat olive oil.
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.
Crumble saffron into wine and add to rice.
Cook, stirring until wine is absorbed.
Add 1 cup warm clam juice and cook over moderate heat, stirring constantly, until nearly absorbed.
Continue adding juice 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.
Risotto is done when rice is al dente and suspended in a thick, creamy sauce.
Season with salt and pepper.
Melt butter in a large skillet.
Add shallot and cook over moderate heat until softened.
Add shrimp and crab and cook until just heated through.
Scrape seafood into risotto and stir in parsley and mascarpone.
- 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
Have your own special recipe to share? Submit Your Recipe Today!