Recipes: Main Entrees

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading ... Loading ...
Bookmark and Share

Seafood Risotto

scallopsRecipe courtesy of Chef Keith Snow of


  • 1/4 cup extra virgin olive oil
  • 2 cups Arborio rice
  • 6 cups organic clam broth or homemade seafood stock
  • 4 large dry sea scallop, cleaned
  • 4 large wild shrimp, cleaned
  • 2 pounds mussels, whole, washed
  • 1 pound clam, Manila, washed
  • 2 small lobster tails, large diced
  • 1 large organic white onion, chopped
  • 4 cloves organic garlic, chopped
  • 1 cup dry white wine
  • 2 Tbsp. fresh basil, chopped
  • 2 Tbsp. chopped parsley
  • 6 oz. unsalted butter
  • salt and pepper


  1. Place the clam juice in a pot and bring it to the simmer.
  2. Heat the oil in a large pan with at least 2-inch sides. Cook the garlic and onions over medium heat for about five minutes or until soft and translucent.
  3. Add the rice and continue to cook all the while stirring making sure the rice does not stick.
  4. Once the rice has toasted a little (you’ll see the edges starting to brown) add the white wine, let this cook until evaporated, all the while stirring.
  5. Now, add the stock about 1/2 cup at a time, again stirring constantly.
  6. When you have used 3/4 of the clam juice add the shrimp, scallops, lobster, clams and mussels.
  7. Continue to add the juice and stir until all of the juice is gone.
  8. Add the butter and chopped herbs to the rice while stirring season to taste and serve.

Servings: 4

Leave your comments