Seafood Risotto

How to Make Seafood Risotto

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1. Discard any mussels that are open and do not close when tapped. Put the rest in a large lidded pan with 100 ml of the wine, cover, and cook over high heat for 4 minutes, shaking the pan, until they open.

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2. Strain the liquid into the stock, discard any mussels that stayed shut, and take most of the mussels out of their shells, keeping a few whole for serving.

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3. Heat the stock to a bare simmer in a saucepan and keep it hot.

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4. Heat the oil in a wide, heavy pan over medium heat and cook the onion for 6 minutes, until soft. Stir in the garlic and chilli flakes and cook for 1 minute.

   Mark done Start 6 min timer

5. Add the rice and tomato paste and stir for 2 minutes, then pour in the remaining wine and stir until absorbed.

   Mark done Start 2 min timer

6. Add the hot stock a ladleful at a time, stirring often and waiting for each addition to be absorbed, for about 14 minutes.

   Mark done Start 14 min timer

7. Stir in the squid, cook for 2 minutes, then add the prawns and cook for 3 to 4 minutes more, until the prawns are pink and the rice is creamy but still has a little bite.

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8. Take the pan off the heat and stir in the mussels, the butter, the lemon zest and juice, the parsley and the salt. Cover for 2 minutes, then serve at once, topped with the whole mussels.

   Mark done Start 2 min timer

Tips for Making Seafood Risotto

• Use the liquid from the mussels. It is full of salt and flavour, and it puts the sea into the rice more surely than shop-bought stock alone.
• Add the squid and prawns late. Both toughen if they cook for long, and they finish cooking in the heat of the rice.
• Skip the Parmesan. Its strong flavour hides the shellfish, and the butter and lemon give all the richness the dish needs.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

What to Serve with Seafood Risotto

• Crisp white wine
• Rocket and lemon salad
• Crusty bread

Storing & Reheating Seafood Risotto

Best eaten at once, as reheated seafood turns rubbery. If there is any left, keep it in the fridge for 1 day and reheat gently with a splash of stock, or shape it into balls and fry them cold as arancini without the seafood.

Seafood Risotto FAQ: Common Questions

Seafood Risotto Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.