Creamy Seafood Risotto with Shrimp and Scallops

Why You’ll Love This Recipe

• Silky, restaurant-style risotto with plump shrimp and golden-seared scallops.
• Clear, foolproof method that shows you exactly when to add liquid and when it’s done.
• Bright lemon and parsley keep the seafood flavor clean and vibrant.
• All in one pan for fewer dishes and maximum flavor from the fond.

Grocery List

• Produce: 2 small shallots, 3 garlic cloves, 1 lemon, flat-leaf parsley
• Dairy: Unsalted butter
• Pantry: Arborio rice, seafood stock (or stock + clam juice), dry white wine, olive oil, kosher salt, black pepper, bay leaf, red pepper flakes (optional); Seafood counter: 12 large shrimp, 8 large dry sea scallops

Full Ingredients

Seafood

• 12 large shrimp (16/20 count), peeled and deveined (about 12 oz / 340 g)
• 8 large dry-packed sea scallops (about 12 oz / 340 g)
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp (15 ml) olive oil
• 1 tbsp (14 g) unsalted butter

Risotto Base

• 1 tbsp (15 ml) olive oil
• 1 tbsp (14 g) unsalted butter
• 2 small shallots, finely minced (about 1/2 cup / 75 g)
• 3 garlic cloves, minced (about 1 tbsp / 12 g)
• 1 1/2 cups (300 g) arborio rice (or carnaroli)
• 3/4 cup (180 ml) dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
• 5 1/2 cups (1.3 L) seafood stock, kept at a bare simmer (185–195°F)
• 1 bay leaf
• Pinch red pepper flakes (optional)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Finish

• 2 tbsp (28 g) cold unsalted butter, cut into small pieces
• 1 tsp finely grated lemon zest (from 1 lemon)
• 1 tbsp (15 ml) fresh lemon juice (optional, for extra brightness)
• 1/4 cup (10 g) chopped flat-leaf parsley
• 1 tsp extra-virgin olive oil, for drizzling (optional)
• Flaky sea salt, to finish (optional)

Step-by-Step Instructions

Step 1: Heat and hold the stock

In a medium saucepan, bring the seafood stock to a bare simmer over medium heat, then reduce to low to maintain 185–195°F. Hot stock helps the rice cook evenly and keeps the risotto creamy.

Step 2: Sear the seafood

Pat the shrimp and scallops very dry with paper towels. Season with 3/4 tsp kosher salt and 1/4 tsp pepper. Heat 1 tbsp olive oil and 1 tbsp butter in a wide, heavy 3–4 qt pot or Dutch oven over medium-high until shimmering. Add scallops in a single layer (do not crowd) and sear 1 1/2–2 minutes per side until deeply golden and just opaque in the center (135–140°F ideal texture; 145°F for USDA doneness). Transfer to a plate. Add shrimp and cook 1–2 minutes per side until pink and opaque (135–140°F; 145°F USDA). Transfer to the same plate; tent loosely to keep warm.

Step 3: Soften aromatics

Reduce heat to medium. Add 1 tbsp olive oil and 1 tbsp butter to the same pot. Stir in shallots with a pinch of salt and cook 2 minutes until translucent. Add garlic and red pepper flakes (if using); cook 30 seconds until fragrant, scraping up any browned bits.

Step 4: Toast the rice and deglaze with wine

Add the arborio rice; stir constantly for 2 minutes until the grains are coated and the edges look slightly translucent. Pour in the white wine and add the bay leaf. Cook, stirring, 1–2 minutes until the wine is mostly absorbed and the pan looks syrupy—not dry.

Step 5: Build the risotto, one ladle at a time

Add 1 ladle (about 1/2–3/4 cup) of hot stock. Stir and adjust heat to maintain a gentle simmer. When the rice has absorbed most of the liquid, add another ladle. Continue, stirring often, until the rice is creamy and just al dente, 18–20 minutes. You will likely use 4 3/4 to 5 1/4 cups stock; keep the remainder to adjust consistency at the end.

Step 6: Finish silky and fold in seafood

Remove the bay leaf. Off the heat, stir in 2 tbsp cold butter to emulsify. Add lemon zest (and juice, if using) and parsley. Gently fold in the scallops and shrimp along with any plate juices. The risotto should be loose and flow in a soft wave (all’onda). If too thick, stir in a splash of hot stock to loosen. Season with the remaining 1/2 tsp salt and 1/4 tsp pepper, adjusting to taste.

Step 7: Plate and serve

Spoon into warm shallow bowls. Drizzle with a little extra-virgin olive oil and finish with flaky sea salt, extra lemon zest, and more parsley if desired. Serve immediately while glossy and steaming.

Pro Tips

• Use dry-packed scallops and blot very dry for the best crust.
• Keep the stock just below a simmer so each addition absorbs quickly without boiling the rice.
• Stir often, not constantly—think gentle, regular stirring to release starch without breaking grains.
• Texture check: the rice should be creamy with a slight bite in the center; the risotto should slowly level in the bowl within 2–3 seconds.
• Seafood safety: shrimp and scallops are opaque and firm when done; target 135–140°F for best texture (145°F is USDA guidance).

Variations

• Saffron–Tomato: Bloom 1/2 tsp saffron threads in 1/2 cup hot stock. Stir 1 tbsp tomato paste into the wine during Step 4, then add the saffron stock with the first ladle for a golden, aromatic risotto.
• Lemon–Asparagus & Peas: Add 1 cup thinly sliced asparagus and 1/2 cup peas during the last 5 minutes of Step 5. Finish with extra lemon zest.
• Calabrian Heat: Stir 1–2 tsp chopped Calabrian chili in oil into the risotto with the lemon and parsley for a spicy kick.

Storage & Make-Ahead

Risotto is best right away. For a head start, par-cook the rice: complete Steps 1–4, then cook with stock additions for 10 minutes. Spread on a sheet pan to cool, cover, and refrigerate up to 2 days. To finish, return to the pot with hot stock and cook 6–8 minutes more to al dente; sear seafood fresh and fold in at the end.

Leftovers: Cool quickly and refrigerate within 1 hour, up to 2 days. Reheat gently in a saucepan with a splash of hot stock until creamy. Seafood may firm on reheating; consider removing seafood, warming the rice first, then folding seafood in just to heat through. Or transform leftovers into arancini.

Nutrition (per serving)

Approx. 630 calories; 35 g protein; 62 g carbohydrates; 19 g fat; 2 g fiber; 800 mg sodium (varies with stock). Estimates only.