A comforting bowl of the sea
There’s a kind of quiet magic in stirring a pot of risotto. It demands patience and presence—there’s no rushing it, no skipping ahead. And when it’s a seafood risotto? That’s where it gets really special.
This dish always feels like home and an escape at once. It reminds me of evenings when the sun starts to dip and everything slows down. When the scent of the sea lingers in the air and the kitchen is filled with the sound of broth gently bubbling, wine hissing in the pan, and the slow rhythm of a wooden spoon moving through rice.
Seafood risotto is one of those meals I cook when I want to show care. It’s not complicated, but it asks for attention. And that’s what makes it feel meaningful. The sweetness of prawns, the brininess of mussels, the silkiness of squid—all brought together in a rich, creamy risotto infused with white wine, garlic, and a hint of lemon. It’s both elegant and earthy, refined and rustic.
I love serving it in wide, shallow bowls so the steam rises in gentle waves. A sprinkle of fresh herbs, a final squeeze of lemon, and maybe a glass of something crisp on the side—and suddenly, you’re not just eating. You’re somewhere else entirely.
Serves: 2–3
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: ~45 minutes
Ingredients
- 200g arborio rice
- 500g mixed seafood (prawns, mussels, squid, clams)
- 3 tbsp olive oil
- 1 small shallot or ½ onion, finely chopped
- 2 garlic cloves, minced
- 125ml dry white wine
- 800 ml fish or vegetable stock (kept warm)
- Zest of 1 lemon + juice of ½
- 1 tbsp butter (optional, for finishing)
- A small handful of flat-leaf parsley, chopped
- Salt and black pepper, to taste
- Optional: chili flakes for a gentle kick
Instructions
1. Prep the seafood:
Clean the mussels and remove beards. Peel and devein the prawns. Slice the squid into rings. Keep everything chilled until you’re ready to cook.
2. Start the base:
In a large pan, heat 2 tbsp olive oil over medium heat. Add the chopped shallot and cook for 2–3 minutes until soft and translucent. Stir in the garlic and cook for another minute.
3. Toast the rice:
Add the arborio rice and stir for 1–2 minutes until the grains look slightly translucent around the edges. This step gives the risotto its signature bite.
4. Add the wine:
Pour in the white wine and let it simmer until mostly absorbed—this adds depth and aroma.
5. Stir in the stock:
Begin adding the warm stock, one ladleful at a time, stirring gently and allowing each addition to absorb before adding the next. Keep the heat on medium-low and stay close—it’s a slow process, but worth it.
6. Cook the seafood:
When the risotto is about 5 minutes from done (about 15–18 minutes in), heat 1 tbsp olive oil in a separate pan. Add the seafood and cook until the prawns are pink, the mussels open, and the squid is just tender—about 3–4 minutes. Discard any unopened mussels.
7. Bring it all together:
Gently fold the cooked seafood into the risotto. Add lemon zest, lemon juice, and a knob of butter if using. Taste and season with salt, pepper, and chili flakes if you like a bit of heat.
8. Finish and serve:
Sprinkle with chopped parsley and serve immediately while it’s creamy and warm. Serve with a wedge of lemon and a glass of crisp white wine, if that’s your thing.
Florin’s Tips
- Keep it moving: Risotto loves attention—stir often to develop that creamy texture.
- Don’t overcook the seafood: Add it toward the end and keep it tender.
- Customize: Not a fan of mussels? Swap for scallops or just go all-in with prawns.
- Stock matters: A good fish or veggie stock adds incredible depth to the dish.