A creamy and flavorful risotto that delicately combines Arborio rice with treasures from the sea: shrimp, mussels, and scallops. This elegant and refined dish will delight even the most discerning palates with its harmonious blend of textures and briny flavors.
⏱️75 min
📊Medium
👥4 servings
🍽️Main
festivelight
Ingredients
320 gArborio rice
250 gpeeled shrimp
400 gfresh mussels
200 gscallops
3 piècesshallots
200 mldry white wine
1 litrehot fish stock
50 gbutter
80 ggrated Parmesan
3 cuillères à soupeolive oil
15 gfresh parsley
1 pincéesalt and pepper
Instructions
1PREPARE THE SEAFOOD: Clean the mussels by scraping their shells under cold running water and remove the byssus. Verify that all shells close tightly. Pour the white wine into a large pot and bring to a boil, then plunge the mussels in for 3 to 4 minutes, stirring regularly until they open. Remove them with a slotted spoon, partially shell them while keeping a few in their shells for presentation, and set aside. Strain the cooking liquid through cheesecloth and incorporate it into the fish stock to enrich the seafood broth.
2HEAT THE STOCK: Pour the enriched fish stock into a saucepan and keep it simmering gently on low heat throughout the risotto cooking time. This step is crucial so the rice gradually absorbs the liquid at the right temperature, allowing optimal release of the starch and creating the characteristic creamy texture of authentic risotto.
3SOFTEN THE SHALLOTS: Peel and finely chop the shallots. In a wide heavy-bottomed pot, heat the olive oil over medium heat and add the chopped shallots. Sweat them for 2 to 3 minutes, stirring constantly with a wooden spoon, until they become translucent and fragrant, without browning them as this would alter the delicate flavor of the risotto.
4TOAST THE RICE: Pour the Arborio rice into the pot and stir vigorously for 1 to 2 minutes to coat it well with oil. You will feel the grains slide in the pot and hear a slight crackling sound: this is the sign that the rice is toasted to perfection and its grains will remain separate while gradually releasing their starch for creaminess.
5DEGLAZE AND BEGIN ABSORPTION: Pour the remaining white wine into the pot and stir until completely absorbed (about 2 minutes). Then begin adding the hot stock, ladle by ladle, stirring constantly with a wooden spatula. After each ladle is poured, wait for the stock to be completely absorbed before adding another. This traditional method, which takes approximately 18 to 20 minutes, allows the rice to develop its creamy texture while remaining al dente.
6INCORPORATE THE SEAFOOD: When the rice is almost cooked but still has a slight firm center (taste a grain to check), add the shrimp and scallops, previously drained. Stir gently and continue adding stock for 2 to 3 more minutes. Just before serving, add the shelled mussels, cold butter cut into pieces, and grated Parmesan. Stir vigorously off the heat for 1 minute to emulsify all elements and create a smooth and pearlescent texture.
7FINISH AND PLATE: Check the seasoning with salt and pepper to your taste. The risotto should have a fluid and creamy consistency, neither too dry nor too liquid. Pour the risotto into preheated shallow bowls, decorate with a few mussels kept in their shells, a pinch of fresh chopped parsley, and a few shavings of Parmesan. Serve immediately as risotto should not wait and quickly loses its texture as the minutes pass.