Seafood Risotto with White Wine

Name: Seafood Risotto with White Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Arborio rice; 4 cups seafood stock; 1/2 cup dry white wine; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons olive oil; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; 2 tablespoons fresh parsley, chopped; 200g shrimp, peeled and deveined; 200g scallops; 1/2 cup mussels, cleaned; 1 tablespoon butter

Highlighted under: Global Flavors

I absolutely love making Seafood Risotto with White Wine because it allows me to bring the taste of the coast right into my kitchen. The aromatic blend of fresh seafood and the rich creaminess of the risotto creates a dish that feels both comforting and luxurious. Each bite is a celebration of flavors, and the addition of white wine elevates the dish to a whole new level. I find that by slowly stirring the rice, it builds a beautiful creaminess that perfectly complements the briny seafood. It’s a true favorite in my home!

Created by

Aubrey Collins

Last updated on 2026-01-07T11:52:13.144Z

When I first tried my hand at making Seafood Risotto with White Wine, I was amazed at how simple yet elegant the dish turned out. I learned that using a good quality white wine not only enhances the flavor but also brings out the freshness of the seafood. Experimenting with different types of seafood kept the dish exciting, and I discovered my favorite combination included shrimp and scallops for that perfect balance.

One tip I've found invaluable is to gradually add the broth, allowing the rice to absorb the liquid slowly. This technique enriches the risotto with a luscious, creamy texture that makes every spoonful a delight. Plus, finishing the dish with a sprinkle of fresh herbs elevates it beautifully!

        Why You Will Love This Recipe
        Savory seafood flavors mingled with a rich, creamy base
The comforting texture that envelops each bite
A touch of white wine that adds sophistication to a classic dish

      

Choosing the Right Seafood

When preparing Seafood Risotto, the quality of your seafood plays a crucial role in the overall flavor profile. Fresh shrimp, scallops, and mussels are ideal choices, as they provide a nice balance between sweetness and brininess. If fresh seafood isn't available, frozen options can also work well. Just ensure they are properly thawed before cooking to avoid excess moisture, which can affect the risotto’s creaminess. I recommend sourcing from a trusted fishmonger or grocery store to enhance your dish.

In addition to traditional seafood, consider trying variations like crab, lobster, or even calamari for a unique twist. This can elevate the dish further, making it a standout. When experimenting with different types, ensure that the cooking times are adjusted accordingly, as some seafood may cook faster than others. For instance, lobster claws take longer than shrimp, so it's best to add them earlier when preparing the seafood mix.

Perfecting the Risotto Texture

Stirring the risotto frequently is essential for achieving its signature creamy texture. This process activates the starches in Arborio rice, making it silky and luscious. Keep your heat at medium to avoid burning the rice while also ensuring it cooks evenly. Look for a soft, glossy finish on the rice when it's done, with just a hint of bite in the center – this is what we call al dente. If you find your risotto is too thick, don’t hesitate to add a splash more seafood stock or a bit of warm water, stirring it in until you reach the desired consistency.

Another important note is to let the risotto rest for a couple of minutes after it's finished cooking. This resting period allows the flavors to meld and the creaminess to set properly, enhancing the overall flavor experience. During this time, prepare your garnish; fresh parsley not only brightens the dish visually but also adds a fresh note that complements the richness of the seafood and cheese beautifully.

Ingredients

For the Risotto

1 cup Arborio rice
4 cups seafood stock
1/2 cup dry white wine
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Salt and pepper to taste
2 tablespoons fresh parsley, chopped

For the Seafood

200g shrimp, peeled and deveined
200g scallops
1/2 cup mussels, cleaned
1 tablespoon butter

Instructions

Prepare the Broth

In a saucepan, heat the seafood stock over medium heat. Keep it warm but not boiling while you prepare the risotto.

Sauté the Aromatics

In a large skillet, heat olive oil over medium heat. Add the chopped onions and garlic, sautéing until fragrant and translucent, about 3-4 minutes.

Toast the Rice

Add Arborio rice to the skillet, stirring to coat with oil for about 2 minutes until the rice is lightly toasted.

Add White Wine

Pour in the white wine, stirring continuously until it is fully absorbed by the rice.

Incorporate Stock Gradually

Begin adding the warm seafood stock, one ladle at a time, allowing each addition to be absorbed before adding more. Stir frequently. Continue this process for about 20 minutes until the rice is al dente.

Cook the Seafood

In a separate pan, melt the butter and add shrimp, scallops, and mussels. Cook until the shrimp are pink and scallops are golden, about 5-6 minutes.

Finish the Risotto

Once the rice is cooked, stir in the Parmesan cheese, cooked seafood, and season with salt and pepper. Remove from heat and let it sit for a couple of minutes.

Serve

Garnish with chopped parsley and serve hot, enjoying the texture and flavors!

Pro Tips

For extra creaminess, you can substitute part of the seafood stock with heavy cream. This makes the risotto even richer and more indulgent.

Serving Suggestions

Serve your Seafood Risotto in warm, shallow bowls to showcase the creamy texture and help maintain the temperature. A sprinkle of extra Parmesan cheese on top can provide an additional layer of flavor. Optionally, drizzle a bit of high-quality extra virgin olive oil over the dish just before serving. This not only adds richness but also enhances the visual appeal.

Pairing this risotto with a glass of the same dry white wine used in cooking can elevate the dining experience even further. A crisp Sauvignon Blanc or a lightly oaked Chardonnay can complement the dish, providing a refreshing balance to its richness.

Make-Ahead and Storage Tips

While risotto is best enjoyed freshly made, you can prepare the seafood stock in advance and store it in the refrigerator for up to three days or freeze it for up to three months. This will save you time on the day you plan to serve the dish. Just remember that the final touch with the seafood should be done fresh to maintain texture and flavor.

If you have leftover risotto, store it in an airtight container in the fridge for up to two days. To reheat, add a splash of water or stock over low heat, stirring gently until warmed through. This method helps revive the creaminess. However, I recommend not freezing leftover risotto, as it can lose its texture and become mushy upon reheating.

Questions About Recipes

→ Can I use frozen seafood?

Yes, frozen seafood works! Just ensure it's fully thawed and drained before cooking.

→ What can I substitute for Arborio rice?

You can use Carnaroli or Vialone Nano rice, which are also great for risotto.

→ How do I store leftovers?

Store leftover risotto in an airtight container in the fridge for up to 2 days. Reheat on the stovetop with a splash of stock or water.

→ Can I make this recipe vegetarian?

You can omit the seafood and use vegetable broth with mushrooms for a flavorful vegetarian risotto.