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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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See also the privacy policy and terms of service.

Seafood Risotto

Serves 4 persons Time 40 minutes Difficulty 3/5 Ingredients 15 Steps 10
Seafood Risotto

Risotto is an Italian rice dish, most popular in the north of Italy. Historically, risotto is the name given to all recipes that use rice as the main component and are served as first dish in a traditional Italian lunch or dinner as usually pasta also is. This recipe is one of the many variations on the risotto base with seafood ingredients.

Ingredients

  • 300 g squid tubes
  • 300 g peeled king prawns
  • 200 g scallops
  • Oil
  • Balsamic vinegar
  • Oregano
  • Salt
  • Pepper
  • About 1 L fish stock/broth
  • 400 g (14 oz) risotto rice (see notes)
  • 1 onion, finely-chopped
  • 2 cloves of garlic, minced
  • 1 glass of dry white wine
  • Parsley, finely chopped
  • 25 g (1 ounce) butter, cubed

Steps

  1. Cut squids into strips or rings.
  2. Marinate squids, prawns and scallops with oil, balsamic vinegar, oregano, salt and pepper in a bowl. Refrigerate 30 min while cooking the rice.
  3. Bring fish stock to a simmer, not a boil. Surface should move slightly.
  4. Heat a thin layer of olive oil in a large thick pot. Add onion and garlic. Sweat very gently.
  5. Stir in rice. Cook no more than 2 min until transparent. Add salt, pepper and wine.
  6. When the wine has mostly cooked away, add some hot stock. Add stock gradually; never submerge the rice. Stir constantly, adding stock as it cooks away, 15–20 min.
  7. Taste for doneness. Rice should be soft with bite left in each grain.
  8. Add marinated squid, scallops and prawns 5 min before the end. Add parsley right before turning off the heat.
  9. Stir in butter in small chunks, tasting. Season with more salt and pepper.
  10. Rest a few minutes. Serve.

Notes from the original

  • Risotto rice is plump, medium grain rice that contains a lot of starch; Arborio, Carnaroli or Vialone Nano varieties are traditionally best.

Source. Adapted from “Cookbook:Seafood Risotto” by Wikibooks contributors, revision of 2025-07-19, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Risotto alla marinara.jpg by Number55, CC BY-SA 3.0, via Wikimedia. Resized; otherwise unchanged.