Seafood risotto with mussels

Ingredients for 2 Seafood Risottos:

2 cups boiled and rinsed rice
(slightly under-cooked),
12-15 fresh, cleaned mussels,
2 cups chicken stock or as needed,
10 large, pealed and deveined shrimp,
4 oz. small scallops,
4 oz. calamari rings,
2 tbsp. grated parmesan cheese,
1 tbsp. diced onion,
1 tsp. minced garlic,
1 tbsp. each butter & extra virgin olive oil,
salt and pepper to taste,
1 pinch fresh chopped tarragon,
2 tbsp. white wine,
2 tbsp. tomato sauce (optional).


1. Heat the olive oil and butter in a large pan and saute the onion and garlic.

2. Add the mussels to the pan, saute them, and when they start opening, add the rest of the seafood.

3. Add the wine, too, and cook for 2 minutes before adding the boiled rice.

4. Stir well and start pouring gradually the chicken stock while stirring. (It is better to use chicken stock instead of fish stock, as there is enough fish flavor from the seafood).

5. When the stock absorbs into the rice and you get the desired consistency, season, add the chopped tarragon and fold in the grated parmesan.

Contrary to what some people say, that parmesan and seafood don't go well together, I find this recipe to taste even better with parmesan in it. Serve the Seafood Risotto as shown in the picture.

This seafod risotto recipe is designed to be less labor-intensive for restaurant use with shoter cooking times, that's why the use of pre-cooked rice. Quite frankly, though, I find it good for home cooking, too, as the shorter cooking time prevents the seefood from getting overcooked and rubbery. Enjoy.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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