Risotto with Seafood

The cooking time for risotto is a matter of personal preference. So, if you like your risotto very al dente, cook for less time and use less stock. If you like your risotto very soft and loose, cook it longer, and you may need a bit more hot stock. Continually stirring and adding the stock in stages gives the risotto a velvety creamy texture.

Yield: 4 to 6 servings.


  • 4 cups bottled clam juice
  • 4 cups good quality chicken stock
  • 2 bay leaves
  • 2 pinches saffron
  • 2 tbsp. extra virgin olive oil
  • 12 shrimp, peeled, tail on
  • 8 large scallops
  • 2 slices of pancetta, diced
  • 1 tbsp. olive oil or butter, if needed
  • 1 small onion, finely diced
  • 1 clove garlic, diced
  • 1 cup carnaroli rice
  • ½ cup dry vermouth
  • Coarse salt and freshly cracked black pepper, to taste
  • Handful of fresh peas
  • 1 tsp. lemon zest
  • Juice of half lemon
  • 2 tbsp. chopped fresh Italian parsley
  • 1 tbsp. chopped fresh chervil


  1. Add clam juice and chicken stock to a medium pot and bring to a boil over high heat. Add saffron and bay leaves. Reduce heat to low and keep broth at a simmer.
  2. Heat 2 tbsp. olive oil in a large skillet over medium high heat. Season scallops and shrimp with salt and pepper. Sear scallops, about 2 minutes per side. Transfer to large plate or platter. Set aside. Add shrimp to skillet, sauté until just cooked, about 2 to 3 minutes.  Transfer to large plate or platter. Set aside.Add pancetta and onions to skillet. Sauté until onions are soft and pancetta is lightly golden, about 3 minutes. Add more olive oil or butter, if pan looks dry. Add garlic and continue to cook for a minute. Add rice and cook, stirring often, until translucent, about 2 minutes. Add vermouth and simmer until almost all the liquid has evaporated. Season with salt and pepper.
  3. Add 11/2 cups of the hot broth. Reduce heat to medium-low and simmer, stirring, until rice has absorbed all the broth. Continue adding broth in this manner, 1/2 cup at a time, stirring frequently. Halfway through cooking time, add peas. Continue cooking, stirring and adding stock until rice is cooked, about 20 minutes total.Add back the shrimp and scallops.
  4. Heat through. Finish risotto with lemon zest, lemon juice and parsley and chervil. Makes 4 to 6 servings, depending on appetite.