Description
Jamie Oliver’s Seafood Risotto is a classic Italian-style risotto made with arborio rice, a medley of seafood, and a rich broth. The dish balances the creamy texture of the rice with the briny flavor of fresh seafood, creating a satisfying, elegant meal. This recipe is perfect for seafood lovers who want a comforting and impressive dish that’s easy to prepare.
Ingredients
- 300g arborio rice
- 200g shrimp (peeled and deveined)
- 200g mussels (cleaned)
- 150g squid (sliced into rings)
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1-liter fish or vegetable stock (kept warm)
- 1 lemon (zested and juiced)
- 2 tablespoons olive oil
- 50g butter
- Fresh parsley (chopped, for garnish)
- Salt and pepper to taste
Instructions
In a large pan, heat the olive oil over medium heat. Add the chopped onions and minced garlic, cooking for 3-4 minutes until the onions are soft and translucent. This will create the base flavor for the risotto.
Once the onions are softened, add the arborio rice to the pan. Stir continuously for about 2 minutes, allowing the rice to be coated in the oil and slightly toasted. This step helps the rice absorb the flavors more effectively.
Begin adding the warm stock one ladle at a time, stirring the rice continuously. Allow the stock to be absorbed before adding the next ladle. This process will take about 18-20 minutes. The rice should become creamy and tender but still have a slight bite (al dente) by the end.
In the last 5 minutes of cooking the risotto, add the shrimp, mussels, and squid to the pan. Stir them gently into the rice and cover the pan. Let the seafood cook through as the rice finishes absorbing the stock. The shrimp should turn pink, and the mussels should open up.
Once the seafood is cooked, stir in the butter and the zest and juice of one lemon. The butter adds richness, while the lemon brings brightness to the dish. Taste the risotto and adjust the seasoning with salt and pepper if needed.
Remove the risotto from the heat and sprinkle freshly chopped parsley over the top. Serve the seafood risotto hot, garnished with extra lemon wedges for a fresh burst of flavor.