Mixed Seafood Risotto

Risotto can be a tricky dish to master so we give you an easy step by step guide to making it the right way! Make sure to read the tips below before you jump straight to the recipe for this amazing Mixed Seafood Risotto. Seafood Risotto cooked perfectly until creamy, before adding prawns, squid and mussels, oregano and parmesan cheese.

What rice should I use in Mixed Seafood Risotto?

First things first make sure you buy the right rice, we used Arborio Risotto Rice for this recipe. If using Carnaroli Risotto Rice you may need to cook for a bit longer.  You can not use basmati or long-grain rice for this recipe.

See our step by step slide show on how we made our risotto, full ingredients and cooking times can be found on the recipe card below.

Should I rinse Risotto Rice?

We are often told to rinse rice before cooking, with risotto rice you should not rinse it first. The starch is key for making a creamy risotto, do not rinse it!

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Simply melt the butter in oil before adding garlic, stir through then add risotto rice, stir to coat with oil and butter for couple of minutes before adding stock one ladle at a time.

What stock to use and how to add it?

Fish stock, Chicken Stock, Vegetable stock any will do, more importantly...... make sure you use hot stock when making risotto, I keep it covered between each ladle full. If you add warm/cold stock it slows the cooking process down every time you add a ladleful.

It is important to only add one ladle at a time you will not get the correct texture if you throw it all in at once.

Do I need to constantly stir Risotto?

No, not constantly as it will let to much air in and cool down the risotto, about every 30 seconds should be ok. Always stay nearby. It's not a dish you can leave! It is also a good idea to use a cast iron pan to cook this dish, as it helps to keep the heat in.

After about 20 minutes the rice should have absorbed all the liquid, now you can add you fresh/dried herbs and season with salt and pepper.

Fresh Oregano or Dried?

We usually like to use fresh Oregano for this mixed seafood risotto. But we couldn't get hold of it for this photo session so had to use dried instead. If you do substitute dried herbs for fresh remember to only use about ½ of the amount as dried is more potent.
If you can't find Oregano at all use 1 tbsp of mixed herbs instead?

Next, add your mixed seafood, we use the frozen bag they sell in most supermarkets. Usually contains prawns, squid and mussels already cooked and ready to add.

Best to defrost and drain the liquid from the cooked mixed seafood before using. Otherwise it will add too much liquid if added from frozen. For speedy defrosting empty bag in a large bowl of cold water. Stir through the risotto, remember the seafood is already cooked, so shouldn't take longer than 5 minutes to warm through.

Turn heat off, the final and very important step is to add Parmesan to make it even creamier. Stir through and you are ready to serve up your mixed seafood risotto!

Add a little extra grated Parmesan once served up! Enjoy 🙂

I'm sure you will love this Mixed Seafood Risotto as much as we do. We are big fans of Risotto and will be sharing other great versions soon.

If you like seafood why not try out our King Prawn Masala Curry for something different.

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