Shrimp & Scallop Risotto Recipe

Prep seafood

Pat shrimp and scallops dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper; set aside at room temperature.

Sear scallops

Heat a large heavy skillet over high heat until very hot. Add 1 tbs olive oil and 1 tbs butter. When butter foams and oil shimmers, add scallops spaced apart. Sear without moving for 1.5–2 minutes until a deep golden crust forms, flip and cook 30–45 seconds more until just opaque. Transfer to a plate and tent loosely with foil.

Cook shrimp

Lower heat to medium-high and add remaining 1 tbs olive oil to the same skillet. Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque. Remove and keep with scallops. Reserve any browned bits and fond in the skillet for flavoring the risotto if needed.

Warm the stock

Pour the 4 cups of stock into a medium saucepan and bring to a gentle simmer over medium-low heat. Keep the stock at a low simmer and reduce heat to lowest setting to stay warm; add up to 1 cup water if you expect rice will absorb more liquid.

Sauté aromatics

In a large wide saucepan or deep skillet, heat 1 tbs extra-virgin olive oil and 2 tbs unsalted butter over medium heat until butter melts and foams. Add the finely diced onion and cook, stirring frequently, until translucent and soft, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Toast rice

Add 1.5 cups Arborio rice to the aromatics and stir to coat each grain with fat. Cook, stirring constantly, for 1.5–2 minutes until the edges of the rice look translucent and you smell a toasty aroma—do not brown.

Deglaze

Pour in 3 tbs dry white wine and stir until mostly evaporated and the pan is deglazed, scraping any browned bits left from the seafood if using. This will take about 1–2 minutes.

Cook risotto (ladle method)

Begin adding the warm stock one ladle (about 1/2 cup) at a time. Stir frequently; when most of the liquid is absorbed (about 2–3 minutes), add the next ladle. Continue this process, stirring regularly to encourage starch release, until rice is creamy and just al dente, about 18–20 minutes and using most of the 4 cups stock. If rice is still too firm after stock is used, add up to the reserved 1 cup warm water, a little at a time.

Finish risotto

When rice is tender but with a slight bite, remove pan from heat. Stir in 2–3 tbs unsalted butter and 3 tbs freshly grated Parmesan cheese until melted and glossy. Add lemon zest, 1 tbs lemon juice, chopped parsley, and chives. Taste and season with 1/2 tsp salt and 1/2 tsp black pepper (adjust to preference). Risotto should be creamy and spreadable, not dry.

Fold in seafood

Gently fold the cooked shrimp and scallops into the risotto to warm them through for 30–60 seconds. If you prefer the seafood separately plated, skip this step and add on top when serving.

Divide the risotto among 4 warmed plates or shallow bowls. Arrange remaining scallops and shrimp on top if you reserved them, or evenly distribute if already folded in. Spoon any pan juices from the seafood over the top for extra flavor.

Finish with a small pat of butter on each portion if desired, a sprinkle of extra Parmesan, chopped parsley or microgreens, and a lemon wedge. Serve immediately—risotto should be hot and creamy.

Leftovers: cool quickly and refrigerate in an airtight container up to 2 days. Reheat gently with a splash of stock or water while stirring to restore creaminess.