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Video:How to Make Seafood Risotto

with Jason Smiles

Seafood risotto is a delicious way to enjoy a classic Italian dish. Here is an easy recipe for seafood risotto.See Transcript

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Transcript:How to Make Seafood Risotto

Hi, I'm Jason Smiles and this is About.com. Today we're going to learn how to make seafood risotto.

Ingredients for Seafood Risotto

Here are a list of ingredients you'll need today: one medium onion; a head of garlic; chicken broth; some fresh parsley; 100% pure olive oil (you can use butter if you'd like but I prefer olive oil); wide grain Arborio rice, specifically for risotto, half a pound of mussels, half a pound of shrimp and half a pound of sea scallops, a little bit of salt and a little bit of pepper.

Today I'm going to be using a recipe that calls for 1 cup of Arborio rice. If you'd like to double or half the recipe, make sure you double or half the rest of the ingredients you're using today.

Make the Seafood Risotto

The first thing you want to do with the risotto is get your chicken broth (or vegetable stock) going at a good boil. You're going to need this throughout the entire process of cooking so it's essential you get it going first. This recipe calls for five cups. Get it on a good medium high heat until it boils. You will be adding it continuously throughout the entire recipe.

While the broth is warming up, we're going to coat this pan here. I'm using a cast-iron skillet. You can use any skillet you have at home. We're going to add these garlic and onions to the skillet. The goal is we want to soften them, but not brown them. We want these onions translucent. We got the heat going real low, and we're going to keep these cooking. This is going to take a little while, probably about five to ten minutes before we're ready for the rice. The stirring will prevent them from browning, which you do not want to happen.

The key to this step is adding the rice and mixing it into to the oil as thoroughly as possible. We want to cover every grain of rice on all sides. After the grains have been completely covered, it's time to add the stock. Approximately 2/3 of a cup, just dump it right there into the pan and mix it all in. This first one will absorb very quickly. Stir it around till all the liquid is absorbed, and add some more liquid.

One of the other ways to make sure your risotto is on track is to take a good look at the rice- how big is it? After each addition of broth, you should see a little increase in the size in the granules of rice. Toward the end, you'll be able to notice a big difference when they're large.

Once you get through about 2 to 3 cups of this stock, you're going to want to check the rice. Mmmmm, perfect.

Add the Seafood to the Seafood Risotto

Now it's time to add the seafood, and we're going to add all the remaining broth. You want to incorporate all your ingredients here. You want to make sure those mussels are getting cooked, those shrimp are getting cooked and those scallops are getting cooked. Undercooked seafood can be very dangerous. As you're stirring and letting all this liquid you poured in reduce, you're going to take out some of the mussels that haven't opened. That means they're dead- not dangerous, you just need to remove them.

This is not really a watery dish so if the texture is too watery, keep on cooking. You are about ready to serve.

That is a perfect seafood risotto. A little bit of parsley, and you're reading for dinner. I hope you enjoy your seafood risotto.

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