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Creamy Seafood Risotto with Saffron

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A quick and easy creamy seafood risotto infused with saffron and fresh Parmesan, perfect for cozy family dinners or impressing guests.

Ingredients

Scale
  • 1 ½ cups (300 g) Arborio rice
  • 1 pound (450 g) seafood mix (shrimp, scallops, calamari; fresh or thawed)
  • ½ teaspoon saffron threads (soaked in ¼ cup warm chicken or vegetable broth for 10 minutes)
  • 5 cups (1.2 liters) chicken or vegetable broth, warmed
  • 1 small white onion, finely chopped
  • 2 garlic cloves, minced
  • ½ cup (120 ml) dry white wine (optional)
  • 3 tablespoons (45 g) unsalted butter, divided
  • ½ cup (50 g) fresh Parmesan cheese, finely grated
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Place ½ teaspoon saffron threads in ¼ cup (60 ml) warm broth and set aside to steep for 10 minutes.
  2. Keep 5 cups (1.2 liters) of broth warm in a medium saucepan over gentle simmer.
  3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy-bottomed pan over medium heat. Add chopped onion and cook for about 4 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
  4. Add Arborio rice to the pan and stir continuously for 2-3 minutes until rice edges are translucent but center is white.
  5. Pour in ½ cup (120 ml) dry white wine and stir until mostly absorbed, about 2 minutes. If skipping wine, add a splash of broth instead.
  6. Add saffron-infused broth including threads and stir well.
  7. Gradually add warm broth in ½ cup increments, stirring constantly and waiting for absorption before adding more, for about 18-20 minutes until rice is tender but al dente.
  8. In a separate pan, heat 1 tablespoon olive oil over medium-high heat. Sauté seafood mix for 3-4 minutes until just cooked and opaque. Season lightly with salt and pepper and remove from heat.
  9. Stir cooked seafood, remaining 2 tablespoons butter, grated Parmesan, and lemon zest (if using) into the risotto. Adjust salt and pepper to taste.
  10. Remove from heat, cover, and let rest for 2 minutes. Garnish with fresh parsley before serving.

Notes

Keep broth warm to ensure even cooking and creamy texture. Stir constantly to release rice starch and prevent sticking. Cook seafood separately to avoid overcooking. Use fresh grated Parmesan for best flavor and texture. If risotto is too thick, add a splash of warm broth or water to loosen. Leftovers can be stored up to 2 days and reheated gently with broth.

Nutrition

Keywords: seafood risotto, saffron risotto, creamy risotto, easy dinner, seafood dinner, Parmesan risotto, Arborio rice, quick risotto

Find it online: https://blixfood.com/creamy-seafood-risotto-with-saffron-easy-homemade-recipe-for-dinner/