Italian Shrimp Scallop Risotto

Follow our step-by-step guide on how to make Italian Shrimp Scallop Risotto.

1. Step 1

   To create a delightful seafood risotto, start by warming 3 tablespoons of olive oil in a skillet over medium heat.

2. Step 2

   Once the oil is shimmering, toss in the peeled garlic and sauté it until it begins to sizzle, which should take about 2 minutes.

3. Step 3

   Next, gently add the scallops to the skillet and let them cook for a minute.

4. Step 4

   Then, introduce the shrimp, seasoning everything with a pinch of salt, pepper, and a sprinkle of red pepper flakes.

5. Step 5

   Turn up the heat and cook until the shrimp turn a vibrant pink and the meat becomes opaque, which will take around 3 to 5 minutes.

6. Step 6

   Pour in 1/2 cup of white wine, allowing the alcohol to evaporate while you scrape the bottom of the skillet to deglaze it.

7. Step 7

   Let the liquid reduce for 2 to 3 minutes, then remove the skillet from the heat.

8. Step 8

   Stir in some fresh lemon juice and half of the chopped parsley, covering the skillet to keep the shellfish warm and flavorful.

9. Step 9

   Meanwhile, in a separate saucepan, bring your fish stock to a gentle simmer over medium heat.

10. Step 10

    In another skillet, melt some butter over low heat, then add 1 tablespoon of olive oil along with the shallot.

11. Step 11

    Cook until the shallot is soft and translucent, which should take about 3 to 5 minutes.

12. Step 12

    When the shallot is ready, increase the heat and add the rice, stirring it until it absorbs the oil and butter, becoming fragrant in just 1 to 2 minutes.

13. Step 13

    If the skillet gets too hot, don’t hesitate to lower the heat to prevent burning the shallot.

14. Step 14

    Next, pour in 1/2 cup of white wine and stir until the alcohol has evaporated.

15. Step 15

    Begin adding the fish stock, one ladleful at a time, stirring until the rice absorbs each addition.

16. Step 16

    Continue this process until the rice is tender, which should take about 15 to 18 minutes.

17. Step 17

    Just three minutes before the risotto is finished, gently fold in the shellfish along with their juices.

18. Step 18

    Stir and cook until everything is warmed through, adding more stock if needed to achieve the perfect creamy consistency.

19. Step 19

    Once done, remove the pan from the heat and mix in the remaining parsley and a tablespoon of extra-virgin olive oil.

20. Step 20

    Allow the risotto to rest for a moment before serving, letting all those wonderful flavors meld together.

21. Step 21

    Enjoy your delicious seafood risotto, a dish that’s sure to impress!.