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Seafood risotto
Seafood risotto

Seafood risotto

Preparation 20 min
Cooking time 30 min
Servings 4


  • 16 large mussels
  • 30 ml (2 tbsp) olive oil
  • 8 shrimp (16/20 or 21/25)
  • 8 scallops (15/25)
  • 150 g (5 oz) calamari rings
  • 75 g (2 1/2 oz) butter
  • 2 large French shallots, minced
  • 350 g (12 oz) Arborio rice
  • 200 ml (3/4 cup) white wine
  • 500 ml (2 cups) fish stock or clam juice  
  • 500 ml (2 cups) water
  • 1 pinch of Iranian saffron threads
  • Salt and freshly ground black pepper
  • 60 g (2 oz) snow peas, frozen
  • 50 g (1 3/4 oz) Parmesan Reggiano
  • 50 ml (3 tbsp + 1 tsp) 15% cooking cream


  1. In a cooking pot with the lid on and a little bit of water, cook the mussels for 5 minutes until they open. Set aside.
  2. In a skillet, heat the oil over high heat.
  3. Fry the shrimp, scallops and calamari rings for 1 minute on each side. Set aside.
  4. In a saucepan, melt the butter over low heat.
  5. Add the shallots.
  6. Cook and stir periodically until the shallots turn transparent and soft.   
  7. Add the rice and cook for 2 minutes, stirring constantly.
  8. Moisten with white wine and continue cooking.
  9. Once the rice has absorbed all the wine, add half of the hot fish stock.
  10. Season with saffron, salt and pepper.
  11. Cook for 25 minutes over low heat, stirring constantly and gradually adding the rest of the fish stock and the water as the rice absorbs the liquid.
  12. About 5 minutes before the end of cooking, add the seafood and snow peas. Turn down the heat.
  13. Once the rice is soft and has absorbed all the liquid (right before it starts sticking to the bottom of the saucepan), remove it from the heat.
  14. Add the Parmesan and the cream.
  15. Serve.
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