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.
Serves:
Ingredients
- 3cupsclam juice,bottled
- 2½cupswater
- 2tbspextra virgin olive oil
- 1smallonion
- salt and freshly ground pepper
- 1½cupsarborio rice
- pinchsaffron threads
- ½cupdry white wine
- 1tbspunsalted butter
- 1shallot
- ½lbshrimp,cooked
- ½lblump crabmeat
- 2tbspflat leaf parsley
- ½cupmascarpone cheese
Instructions
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In a medium saucepan, combine clam juice and water and bring to a simmer. Keep warm.
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In a large saucepan, heat olive oil.
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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.
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Crumble saffron into wine and add to rice.
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Cook, stirring until wine is absorbed.
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Add 1 cup warm clam juice and cook over moderate heat, stirring constantly, until nearly absorbed.
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Continue adding juice 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.
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Risotto is done when rice is al dente and suspended in a thick, creamy sauce.
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Season with salt and pepper.
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Melt butter in a large skillet.
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Add shallot and cook over moderate heat until softened.
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Add shrimp and crab and cook until just heated through.
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Scrape seafood into risotto and stir in parsley and mascarpone.
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Serve immediately.
Nutrition
- 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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