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Seafood Risotto with Squid, Scallops and Shrimp

Serves 6
Time 35 min
Mixed seafood and saffron make this simple risotto a spectacular dish. Clam juice adds a rich seafood taste to the cooking broth and the seafood itself releases liquids when cooked that are absorbed into the rice finishing the dish with a deep flavor.
Ingredients
  • 5 cups chicken or seafood broth plus more as needed
  • 1 (8.0-ounce) bottle clam juice
  • 1/2 teaspoon saffron threads crushed
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot finely chopped
  • 2 cups arborio or carnaroli rice
  • 1/2 cup dry white wine
  • 1/2 pound bay scallops
  • 1/2 pound medium shrimp peeled and deveined
  • 1/2 pound squid (calamari) tubes sliced into rings
  • 1 teaspoon fine sea salt
  • 2 tablespoons finely chopped fresh parsley
Method

Heat broth, clam juice and saffron to a boil in a medium saucepot. Reduce heat and keep simmering.

Meanwhile, heat oil in a large saucepot over medium-high heat. Add shallot and cook until translucent, about 2 minutes. Stir in rice and toast cook until translucent, about 2 minutes. Stir in wine and cook, stirring constantly, until liquid is absorbed. 

Set timer for 14 minutes and begin to add saffron broth, 1/2 cup at a time, stirring each time until most liquid is absorbed. After 14 minutes, stir in scallops, shrimp, squid and salt. Continue to cook and stir, adding broth 1/2 cup at a time until rice is al dente and seafood is just cooked through, about 6 minutes (you may not use all broth). Stir in parsley and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 5 cups chicken or seafood broth plus more as needed
  • 1 (8.0-ounce) bottle clam juice
  • 1/2 teaspoon saffron threads crushed
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot finely chopped
  • 2 cups arborio or carnaroli rice
  • 1/2 cup dry white wine
  • 1/2 pound bay scallops
  • 1/2 pound medium shrimp peeled and deveined
  • 1/2 pound squid (calamari) tubes sliced into rings
  • 1 teaspoon fine sea salt
  • 2 tablespoons finely chopped fresh parsley