Italian Shellfish Risotto
A creamy, flavorful risotto featuring succulent shellfish in a rich Italian-inspired broth.
Ingredients
- ●1 cup Velvety Arborio Riceshort-grain rice
- ●4 cups Shellfish Stockhomemade or store-bought
- ●1 pound Shellfishsuch as mussels, clams, or shrimp
- ●2 tablespoons Light Olive Oilfor cooking
- ●1/4 cup Umami White Wineoptional
- ●2 cloves Garlicminced
- ●1 cup Parmesan Cheesegrated
- ●1/4 cup Fresh Parsleychopped
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the garlic and sauté for 1 minute until fragrant.
- 3
Add the shellfish and cook until pink and just cooked through, about 2-3 minutes.
- 4
Remove the shellfish from the skillet and set aside.
- 5
Add the Arborio rice to the skillet and cook for 1-2 minutes until lightly toasted.
- 6
Add the white wine (if using) and cook until the liquid is almost completely absorbed.
- 7
Add 1/2 cup of the shellfish stock to the skillet and cook, stirring constantly, until the liquid is mostly absorbed.
- 8
Repeat the process of adding the stock, 1/2 cup at a time, until the rice is cooked and creamy, about 20-25 minutes.
- 9
Stir in the Parmesan cheese until melted and well combined.
- 10
Return the shellfish to the skillet and cook for an additional 1-2 minutes until heated through.
- 11
Season with salt and pepper to taste.
- 12
Serve immediately, garnished with chopped parsley.