Michelin-Star Italian Seafood Risotto with Lemon Herb Butter Sauce

A flavorful italian dinner perfect for standard eaters - made for visual appeal and culinary depth.

Servings: 4

Allergens

Contains no common allergens unless specified.

Ingredients

1 cup Arborio rice 4 cups seafood stock (fish, shrimp, or crab) 1/2 lb fresh mussels, scrubbed and debearded 1/2 lb fresh clams, rinsed 4 oz uncooked shrimp, peeled and deveined 1 cup white wine 1/2 cup grated Parmesan cheese 1/2 cup unsalted butter 1/3 cup chopped fresh parsley 1 lemon, zested and juiced Salt and pepper, to taste 4 tablespoons olive oil Freshly ground black pepper

Instructions

In a large pan, heat the olive oil over medium high heat. Add the shrimp and cook until pink, about 2 minutes per side. Remove from the pan and set aside.
In the same pan, add 2 tablespoons of butter and sauté the mussels and clams until they open, about 3 to 4 minutes. Discard any unopened shells. Remove from the pan and set aside.
Add another tablespoon of butter to the pan, then add the Arborio rice, stirring constantly for 1 minute to toast the rice.
Pour in the white wine and cook until absorbed, about 2 minutes.
Gradually add the seafood stock, 1 cup at a time, allowing each addition to be absorbed before adding more. Stir constantly and cook for about 20 minutes or until the rice is tender but still firm.
In a small bowl, combine the lemon zest, lemon juice, parsley, remaining butter, salt, and pepper. Mix well to form a sauce.
Add the cooked seafood back into the risotto, then stir in the lemon herb butter sauce and Parmesan cheese until fully incorporated. Taste and adjust seasoning if needed.
Serve immediately, garnished with additional parsley and a drizzle of olive oil.

Chef’s Insight

To achieve the perfect texture for your risotto, it's essential to keep stirring the rice constantly during cooking, allowing each addition of stock to be absorbed before adding more.

Notes

The use of fresh seafood in this recipe contributes to its high calorie and sodium content. To reduce the sodium content, consider using low-sodium or no-salt-added seafood stock.

Substitutions

For a vegan option, replace the shrimp, mussels, and clams with vegetables such as zucchini, bell peppers, and mushrooms. Use vegetable stock instead of seafood stock. For a gluten-free option, ensure that your Arborio rice is certified gluten-free.

Alternative Preparations

You can use any combination of seafood you prefer, such as scallops, lobster, or crab.

Alternative Methods

For a pressure cooker, cook the rice and add the stock all at once for 5 minutes under high pressure. Release the pressure naturally and proceed with steps 6 to 8.

Best Storage Practice

Store leftovers airtight, refrigerate up to 3 days.

Shelf Life

Cooked risotto can last up to 5 days in the refrigerator.

Plating Tips

Place the risotto in a shallow bowl or on a plate, creating a mound in the center. Arrange seafood around the edge of the risotto. Drizzle lemon herb butter sauce over the top and garnish with parsley and olive oil.

Nutrition Facts

Per serving: 940 calories; 36 g fat (17 g saturated); 50 g protein; 80 g carbohydrates; 4 g fiber; 2,840 mg sodium