Seafood Risotto with White Wine

Name: Seafood Risotto with White Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1 cup Arborio rice; 4 cups seafood stock; 1 cup dry white wine; 200g shrimp, peeled and deveined; 200g scallops; 200g mussels, cleaned; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons olive oil; 50g Parmesan cheese, grated; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Global Flavors

I absolutely love making Seafood Risotto with White Wine; it’s a dish that shines on special occasions yet can be enjoyed any day of the week. The creamy consistency of the risotto perfectly pairs with the medley of shrimp, scallops, and mussels, and the splash of white wine adds an elegant touch. I find that stirring the risotto slowly not only helps to develop its rich flavor but also ensures a velvety texture that brings all the components together beautifully.

Created by

Jasmine Porter

Last updated on 2026-01-07T13:31:19.482Z

When I first attempted this Seafood Risotto, I was surprised by how simple and rewarding it was. The key is to use a good quality Arborio rice, which absorbs the flavors beautifully and creates that signature creamy texture. During my last cook-off, I added a bit of lemon zest at the end, which truly elevated the dish and complemented the seafood wonderfully. It’s remarkable how little tweaks can transform a meal!

Another tip I learned is to add the seafood towards the end of the cooking process. This way, the shrimp and scallops remain tender and juicy, rather than overcooked. I also love to incorporate fresh herbs like parsley or basil right before serving; the fresh touch rounds off the dish perfectly. Trust me, this is one recipe you’ll want to keep handy!

        Why You'll Love This Recipe
        Creamy risotto infused with a splash of white wine for depth of flavor
A delightful mix of fresh seafood that adds a touch of luxury
Perfectly comforting yet impressive enough for entertaining

      

Understanding Arborio Rice

Choosing the right rice is crucial for achieving the desired creamy texture in your Seafood Risotto. Arborio rice, a short-grain Italian rice, is best known for its high starch content, which contributes to the creaminess. When cooked, it releases starch while absorbing the broth, leading to that velvety consistency. If you're in a pinch, Carnaroli or Vialone Nano rices could be used as convenient alternatives, as they also hold up well during the cooking process and provide a similar texture.

It's important not to rinse Arborio rice before cooking as this washes away the surface starch which is essential for creating the dish's signature creaminess. Instead, allow the rice to toast in the pan; this will not only enhance its flavor but also help in achieving a nice, al dente bite.

Cooking Technique Secrets

The key to a successful risotto lies in your technique, especially stirring. As you add stock gradually, stirring continuously encourages even cooking and promotes the release of starch from the rice, ensuring a luscious sauce. Aim for a gentle simmer—if it's boiling too vigorously, the rice may cook unevenly and the outside may become mushy while the center remains undercooked.

A common pitfall is not checking the seasoning throughout the cooking process. Each addition of stock can dilute the flavors, so taste as you go, adjusting salt and pepper accordingly. Remember, the seafood also brings briny flavors, so keep that in balance as you season.

Ingredients

Gather all the fresh ingredients before you begin for a seamless cooking experience.

Ingredients

1 cup Arborio rice
4 cups seafood stock
1 cup dry white wine
200g shrimp, peeled and deveined
200g scallops
200g mussels, cleaned
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
50g Parmesan cheese, grated
Salt and pepper to taste
Fresh parsley for garnish

Make sure to check that your seafood is fresh for the best flavor.

Instructions

Before starting, make sure you have all your ingredients prepped and ready to go.

Sauté the Aromatics

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.

Toast the Rice

Add the Arborio rice to the saucepan and toast it for 1-2 minutes, stirring frequently until it's slightly golden.

Add the Wine

Pour in the white wine and stir until it's mostly absorbed by the rice.

Cook with Stock

Gradually add the seafood stock, one ladle at a time, stirring continuously until absorbed, for about 20 minutes.

Incorporate the Seafood

When the rice is almost al dente, gently fold in the shrimp, scallops, and mussels. Cook for an additional 5-7 minutes until the seafood is cooked through.

Finish with Cheese

Stir in the Parmesan cheese along with salt and pepper to taste. Remove from heat and let it rest for a couple of minutes.

Serve and Garnish

Serve the risotto hot, garnished with fresh parsley for a pop of color.

This dish is best enjoyed immediately for optimal creaminess.

Pro Tips

For extra flavor, consider adding a bay leaf to the stock while heating. Just remember to remove it before adding it to the risotto.

Ingredient Freshness Matters

The freshness of your seafood significantly elevates the final dish. Always opt for the highest quality shellfish and shrimp, as they will impart a more vibrant flavor. When choosing mussels, look for those that are tightly closed; this indicates freshness. Avoid any that have an unpleasant odor or open shells that don't close upon tapping.

For someone who may not have access to fresh seafood, frozen varieties are an excellent option. Be sure to thaw them properly in the refrigerator overnight before cooking, and pat them dry to avoid excess moisture when incorporated into the risotto.

Make-Ahead Tips

While risotto is best enjoyed fresh, you can still prepare components in advance to save time. The seafood can be cleaned and stored in the refrigerator; just ensure to use it within a day or two for optimal freshness. As for the risotto base, you can prepare the aromatics and rice mixture up to the point of adding the broth, then refrigerate it until you are ready to finish cooking.

If you happen to have leftovers, store them in an airtight container in the fridge for up to two days. When reheating, add a splash of seafood stock or water to regain its creamy texture and prevent it from becoming too thick.

Questions About Recipes

→ Can I use frozen seafood?

Yes, frozen seafood works well; just make sure to defrost it completely and pat it dry before adding.

→ What is the best type of white wine to use?

A dry white wine like Sauvignon Blanc or Pinot Grigio is ideal as it complements the seafood beautifully.

→ Can I make risotto ahead of time?

Risotto is best served fresh, but you can prepare the stock and cut your ingredients ahead of time for quicker assembly.

→ What if I don’t have seafood stock?

You can substitute with chicken or vegetable stock, but the flavor profile will vary slightly.