Italian Shrimp and Scallop Risotto Recipe

Arborio rice: A short-grain rice that becomes creamy when cooked, perfect for risotto.

Shrimp: Fresh, peeled, and deveined shrimp add a sweet and briny flavor to the dish.

Scallops: Tender and slightly sweet, scallops complement the shrimp beautifully.

Chicken broth: Used to cook the rice and add depth of flavor.

White wine: Adds acidity and complexity to the risotto.

Onion: Finely chopped to add a subtle sweetness and depth of flavor.

Garlic: Minced to provide a fragrant and savory base.

Parmesan cheese: Grated to add a rich, nutty flavor and creamy texture.

Olive oil: Used for sautéing the onion and garlic, adding a fruity and robust flavor.

Butter: Adds richness and helps to create a creamy texture.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a touch of heat and complexity.

Fresh parsley: Chopped and used as a garnish to add a fresh, herbal note.

To achieve a perfectly creamy risotto, it's essential to add the broth gradually. This slow addition allows the rice to release its starches, creating that signature creamy texture. Make sure to stir constantly, as this helps to evenly distribute the liquid and prevents the rice from sticking to the pan. When cooking the shrimp and scallops, ensure they are seared quickly over high heat to develop a nice caramelized crust while keeping the inside tender. This will add a delightful contrast in texture to the creamy risotto.

• arborio rice - Substitute with carnaroli rice: Carnaroli rice has a similar creamy texture and is often used in risotto.

• shrimp - Substitute with lobster: Lobster provides a similar seafood flavor and luxurious texture.

• scallops - Substitute with clams: Clams offer a similar briny taste and can be used in seafood dishes.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a lighter, vegetarian option.

• white wine - Substitute with vermouth: Vermouth provides a similar acidity and depth of flavor.

• onion - Substitute with shallots: Shallots have a milder, sweeter flavor that works well in risotto.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it has a less intense flavor.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar salty and tangy flavor profile.

• olive oil - Substitute with canola oil: Canola oil is a neutral oil that can be used in place of olive oil.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative to butter.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth.

• pepper - Substitute with white pepper: White pepper provides a similar heat without altering the color of the dish.

• fresh parsley - Substitute with cilantro: Cilantro offers a fresh, herbal note similar to parsley.

• Allow the risotto to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled risotto into an airtight container. Make sure to use a container that is appropriately sized to minimize air exposure.
• Store the container in the refrigerator if you plan to consume the risotto within 2-3 days. This keeps the shrimp and scallops fresh and safe to eat.
• For longer storage, place the airtight container in the freezer. The risotto can be frozen for up to 1 month without significant loss of flavor or texture.
• When ready to reheat, thaw the risotto in the refrigerator overnight if it was frozen. This ensures even reheating.
• Reheat the risotto on the stovetop over medium heat. Add a splash of chicken broth or white wine to restore its creamy consistency.
• Stir frequently while reheating to prevent the risotto from sticking to the pan and to ensure even heating.
• Avoid reheating in the microwave if possible, as this can make the shrimp and scallops rubbery and overcooked.
• Garnish with fresh parsley after reheating to refresh the dish and add a burst of color and flavor.

• Gently reheat the risotto on the stovetop: Place the leftover Italian shrimp and scallop risotto in a non-stick pan. Add a splash of chicken broth or white wine to restore its creamy texture. Warm it over low heat, stirring occasionally until heated through. This method helps maintain the delicate flavors of the shrimp and scallops.

• Use the microwave for a quick fix: Transfer the risotto to a microwave-safe dish. Add a tablespoon of water or chicken broth to keep it moist. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between, until the risotto is thoroughly warmed.

• Oven-bake for an even heat: Preheat your oven to 350°F (175°C). Place the leftover risotto in an oven-safe dish. Add a bit of chicken broth or white wine to prevent it from drying out. Cover the dish with aluminum foil and bake for about 15-20 minutes, or until the risotto is heated through. This method ensures an even reheating without compromising the texture.

• Steam for a gentle reheat: If you have a steamer, place the risotto in a heatproof bowl and set it in the steamer basket. Steam for about 5-7 minutes, or until the risotto is hot. This method helps retain the moisture and prevents the shrimp and scallops from becoming rubbery.

• Sauté for a crispy twist: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Spread the leftover risotto in an even layer in the skillet. Cook without stirring for a few minutes until the bottom forms a crispy crust. Flip and cook the other side briefly. This method adds a delightful crunch to the creamy risotto.

• Saucepan: Used to heat the chicken broth and keep it warm throughout the cooking process.

• Large pan: Essential for cooking the risotto, allowing enough space to stir and cook the rice evenly.

• Another pan: Needed to cook the shrimp and scallops separately before adding them to the risotto.

• Ladle: Used to add the warm broth to the rice gradually, ensuring the risotto cooks to a creamy consistency.

• Wooden spoon: Ideal for stirring the rice and broth mixture, helping to release the starches from the rice.

• Knife: Necessary for finely chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and garlic.

• Measuring cup: Used to measure the arborio rice and white wine accurately.

• Grater: Needed to grate the parmesan cheese freshly before adding it to the risotto.

• Serving spoon: Useful for serving the finished risotto onto plates.

• Small bowl: Handy for holding the chopped parsley until it's time to garnish the dish.

Prepare ingredients in advance: Chop the onion and garlic ahead of time. Measure out the arborio rice, white wine, and chicken broth.

Use pre-cooked seafood: Opt for pre-cooked shrimp and scallops to save cooking time.

Warm broth in microwave: Heat the chicken broth in the microwave instead of on the stove to save a few minutes.

One-pan method: Cook the shrimp and scallops in the same pan as the risotto to minimize cleanup.

Grate cheese in bulk: Grate the parmesan cheese in advance and store it in the fridge.