Seafood Risotto with White Wine

Name: Seafood Risotto with White Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Arborio rice; 200g shrimp, peeled and deveined; 200g mussels, cleaned; 1 small onion, finely chopped; 2 cloves garlic, minced; 4 cups seafood stock; 1 cup dry white wine; 1/2 cup grated Parmesan cheese; 2 tablespoons olive oil; 2 tablespoons butter; Salt and pepper to taste; Fresh parsley, chopped, for garnish

Highlighted under: Global Flavors

I absolutely adore making seafood risotto, especially when I can enhance the flavors with a splash of white wine. Each time I prepare this dish, I'm reminded of how the creamy rice absorbs the wine, creating a rich and savory base. It’s the perfect blend of fresh seafood, creamy Arborio rice, and aromatic herbs. I find that using a good quality white wine elevates this recipe, adding depth that truly brings the seafood to life. If you’re looking for a comforting yet elegant meal, this risotto is a must-try.

Created by

Eden Clarke

Last updated on 2026-01-07T12:25:13.331Z

When I first attempted seafood risotto, I was nervous about getting the rice just right. After several tries, I learned that slowly adding broth while stirring helps to release the starches from the Arborio, which gives it that creamy texture we all love. The key is to add the broth gradually, allowing each addition to be absorbed fully before adding more. This not only improves the texture but also balances the flavors perfectly.

Another detail that transformed my risotto was the inclusion of fresh herbs. Adding parsley and basil at the end brightens the dish and enhances the seafood flavors wonderfully. Each bite is fragrant and delightful, making this risotto a true crowd-pleaser at family dinners.

        Why You'll Love This Recipe
        Rich and creamy texture that satisfies
Fresh seafood adds a delightful ocean flavor
Perfectly paired with a glass of white wine

      

The Role of Arborio Rice

Arborio rice is the star ingredient in this risotto, known for its high starch content. As you cook it, the starches are released, creating that classic creamy texture that makes risotto so comforting. Be sure to stir the rice gently but consistently throughout the cooking process. This not only promotes even cooking but also helps to achieve the desired creaminess without adding excess cream or fat.

When toasting the Arborio rice at the beginning, look for a slight translucency around the edges of the grains. This process is essential as it enhances the nutty flavor of the rice, setting a solid foundation for the entire dish. If you accidentally skip this step, you may find the risotto lacks the rich flavor profile that's characteristic of a great seafood risotto.

Perfecting the Seafood Addition

Timing is crucial when adding seafood to your risotto. Shrimp and mussels need a relatively short cooking time to retain their tenderness and flavor. After you've added the seafood, keep an eye on the shrimp; they should turn pink and opaque, indicating they are done. For mussels, only those that open fully should be consumed; any that remain closed should be discarded, as they may not be safe to eat.

For a varied texture, feel free to include other seafood like scallops or calamari. Just remember that more delicate seafood may require less cooking time, so adjust accordingly to prevent overcooking. Adding a squeeze of fresh lemon juice at the end can elevate the flavors even more, brightening the richness of the dish.

Ingredients

Gather the following ingredients to prepare this delicious seafood risotto:

Ingredients

1 cup Arborio rice
200g shrimp, peeled and deveined
200g mussels, cleaned
1 small onion, finely chopped
2 cloves garlic, minced
4 cups seafood stock
1 cup dry white wine
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Make sure all the ingredients are fresh for the best flavor.

Instructions

Follow these steps to create your perfect seafood risotto:

Prepare the Broth

In a saucepan, heat the seafood stock and keep it warm over low heat.

Sauté Aromatics

In a large skillet, heat olive oil and butter over medium heat. Add chopped onion and garlic, sauté until translucent.

Cook the Rice

Add the Arborio rice to the skillet, stirring continuously for about 2 minutes until the rice is lightly toasted.

Add White Wine

Pour in the white wine and let it simmer until mostly evaporated, stirring occasionally.

Incorporate Stock

Gradually add warm seafood stock, one ladle at a time, stirring until absorbed before adding more. Repeat until the rice is creamy and al dente, about 18-20 minutes.

Add Seafood

Stir in the shrimp and mussels, cooking until the shrimp turns pink and mussels open, about 5 minutes.

Finish and Serve

Remove from heat, stir in Parmesan cheese, and season with salt and pepper. Garnish with fresh parsley and serve immediately.

Enjoy your delicious homemade seafood risotto!

Pro Tips

Using a good quality dry white wine will greatly enhance the flavor of your risotto. Additionally, make sure not to rush the process
patience is key for achieving the perfect creamy texture.

Storage and Reheating Tips

To store leftover risotto, allow it to cool down to room temperature before placing it in an airtight container. It can be kept in the refrigerator for up to 3 days. When reheating, add a splash of seafood stock or water to help restore its creamy texture; heat gently to avoid drying it out. Stir occasionally over low heat until heated through—this should take about 5-7 minutes.

While risotto is best enjoyed fresh, you can also freeze it for longer storage. Portion it into freezer-safe containers and consume within 2 months. Just bear in mind that the texture may slightly change upon thawing. Reheat in a saucepan, adding liquid as needed to help return it to a creamy state.

Variations and Add-Ins

Feel free to customize your seafood risotto by incorporating seasonal ingredients. Adding fresh herbs like dill or tarragon can infuse the dish with extra layers of flavor. Similarly, roasted cherry tomatoes or sautéed bell peppers can introduce a touch of sweetness and acidity that beautifully complements the seafood.

For those looking to make a vegetarian version, substituting the seafood broth with vegetable broth and omitting the seafood will still yield a delicious risotto. To maintain a sense of richness, consider adding sautéed mushrooms or grilled zucchini. And don’t forget the cheese—Parmesan plays a key role in achieving creaminess, so ensure it's included, or swap it for a plant-based alternative if needed.

Questions About Recipes

→ Can I use different types of seafood?

Absolutely! Feel free to mix and match your favorite seafood such as scallops, calamari, or even fish.

→ Can I make this risotto vegetarian?

Yes! Simply substitute the seafood stock with vegetable stock and omit the seafood.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of broth or water.

→ What can I serve with this risotto?

This risotto pairs beautifully with a light salad and a glass of the same white wine used in the recipe.