Shrimp & Scallop Risotto

Seafood Risotto

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This make a lovely, special dinner for 2 but can easily be doubled or tripled. Could be used as a first course for a dinner party.


  • 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
  • 1/2 cup (4oz, 120ml) dry, white wine
  • 2 1/4 cups (18oz, 540ml) chicken broth
  • 1/2 medium onion, chopped
  • 1 tbs butter
  • 3/4 cup (3oz, 90gr) Parmesan cheese – freshly grated
  • Condimenti
  • 5oz (150gr) cleaned shrimp
  • 5oz (150gr) scallops
  • 4oz (120gr) mushrooms, trimmed, sliced
  • 1/2 medium onion, chopped
  • 1 clove garlic, minced
  • 1 tbs olive oil
  • 1/4 cup Greek yogurt
  • 1 tbs parsley


  • Heat chicken broth and keep hot over low heat.
  • In medium sauce pan heat butter; add the 1/2 onion and sauté until transparent.
  • Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center.
  • Add white wine and stir.
  • Start condimenti.
  • When rice has almost absorbed all the wine add a 1/3 cup of broth, stir. (No need to stir constantly but do stir from time to time.) When broth is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
  • Before you add the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more broth is needed add it a few tbs at a time and waiting until almost completely absorbed.
  • At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate.
  • Add the Parmesan and the condimenti, stir well, spoon into a bowl or risotto platter and serve immediately.  It will continue to absorb liquid and the leftovers (if any) will be very stiff.
  • Condimenti:
  • While risotto is cooking, heat oil in medium skillet.
  • Add onions, garlic and mushrooms, sauté until starting to brown, about 7 minutes.
  • Add shrimp and scallops and sauté until cooked, another 5 minutes.
  • Turn off heat, stir in yogurt and parsley, cover and keep warm until needed for risotto.


Use fish stock if you have it and prefer. Substitute sour cream or heavy cream for the Greek yogurt.
Both shrimp and scallops turn opaque when cooked through.


Keywords: risotto, shrimp, scallops, seafood

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