Best 3 Creamy Risotto With Mussels Shrimp And Calamari Recipes

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**Indulge in a Symphony of Flavors: Creamy Risotto with Mussels, Shrimp, and Calamari**

Prepare to embark on a culinary journey to the shores of Italy with this exquisite Creamy Risotto with Mussels, Shrimp, and Calamari. This delectable dish combines the richness of creamy risotto with the succulent bounty of the sea, offering a delightful symphony of flavors and textures. Dive into the depths of this seafood extravaganza, where tender mussels, succulent shrimp, and calamari dance harmoniously amidst a velvety risotto canvas. Each bite promises a burst of briny goodness, complemented by the delicate sweetness of seafood and the subtle tang of lemon. This culinary masterpiece is not only a feast for the taste buds but also a feast for the eyes, adorned with vibrant seafood and garnished with fresh herbs. Allow yourself to be captivated by the allure of this Italian masterpiece, sure to leave you craving for more.

**Additional Recipe Options:**

1. **Classic Creamy Mushroom Risotto:** Embark on a vegetarian adventure with this timeless classic. Sautéed mushrooms and a splash of white wine infuse the creamy risotto with an earthy elegance.

2. **Roasted Butternut Squash Risotto:** Discover the comforting warmth of this autumnal delight. Roasted butternut squash lends a sweet and nutty flavor, perfectly balanced by the creamy risotto.

3. **Spinach and Artichoke Risotto:** Indulge in a vibrant and flavorful twist on the traditional risotto. Spinach and artichoke hearts add pops of color and texture, creating a delightful medley of flavors.

4. **Sun-Dried Tomato and Pesto Risotto:** Experience the vibrant flavors of the Mediterranean in this delightful risotto. Sun-dried tomatoes and a dollop of pesto add a burst of tangy and herbaceous notes.

Check out the recipes below so you can choose the best recipe for yourself!

MUSSELS, CLAMS AND SHRIMP WITH SAFFRON RISOTTO AND GREEN OLIVE RELISH



Mussels, Clams and Shrimp with Saffron Risotto and Green Olive Relish image

Categories     Olive     Rice     Shellfish     Sauté     Dinner     Seafood     Clam     Mussel     Shrimp     Saffron     Fall     Party     Simmer     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 15

2 cups chicken stock or canned low-salt chicken broth
1/4 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
1/4 cup chopped shallots
1 cup arborio rice or medium-grain white rice
4 garlic cloves, minced
1/2 cup dry white wine
1 cup bottled clam juice
20 mussels, scrubbed, debearded
12 littleneck clams, scrubbed
12 uncooked large shrimp, peeled, deveined, tails left intact
3/4 cup chopped tomatoes
1/4 cup sliced green onions
Lemon wedges
Green Olive Relish

Steps:

  • Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm.
  • Heat olive oil in heavy large pot over medium heat. Add shallots; sauté until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes. Add clam juice, mussels, littleneck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges. Serve, passing Green Olive Relish separately.

SEAFOOD RISOTTO



Seafood Risotto image

Seafood is traditional Italian fare on Christmas Eve. It takes center stage in this entree, which includes lobster, clams, mussels, shrimp, and calamari.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 18

1/4 cup coarse salt, plus more to taste
2 lobsters (1 1/2 pounds each)
12 littleneck clams, scrubbed well
12 mussels, scrubbed well and debearded
5 tablespoons extra-virgin olive oil
3 large garlic cloves, minced (about 5 teaspoons)
1 small dried chile de arbol, crumbled
1 cup dry sparkling white wine, such as Prosecco
1 pound large shrimp, peeled, deveined, and cut crosswise into thirds
8 ounces calamari (bodies and tentacles), rinsed, dried, and cut into 1/4-inch pieces
6 1/2 cups homemade or low-sodium store-bought fish stock
2 tablespoons fresh chervil, minced, plus sprigs for garnish
Pinch of saffron threads
9 tablespoons unsalted butter
3 medium shallots, minced (about 3/4 cup)
2 cups Vialone Nano or Carnaroli rice
Freshly ground pepper, to taste
1 tablespoon finely grated lemon zest (from 1 to 2 lemons)

Steps:

  • Fill a large bowl with ice water, and set aside. Fill a large stockpot three-quarters full with cold water. Bring to a boil, and add 1/4 cup salt. Plunge lobsters head first into water. Return to a boil, and cook for 3 minutes (meat will not be fully cooked). Using tongs, transfer lobsters to ice water, and let cool for 5 minutes. Place lobsters on a cutting board.
  • Using a kitchen towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. (Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat.) Cut tail in half lengthwise, and then crosswise. Transfer tail meat to a plate lined with paper towels. Separate claws from knuckles; twist and pull off pincers. With back of knife, crack knuckle end of claw. Gently remove whole piece of meat, and add to plate. Crack knuckle, remove meat from shell, and add to plate. Wipe any white residue off meat.
  • Place clams and mussels in a large skillet or pot, and add 2 inches of water. Cover skillet, and bring to a simmer over medium-high heat. Cook until clams and mussels have opened, 4 to 5 minutes. Discard any that remain closed. Using a slotted spoon, transfer clams and mussels to a bowl, and cover loosely with parchment and then foil.
  • Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic and chile, and cook for 1 minute. Add 1/4 cup sparkling wine, and simmer until reduced by half, about 2 minutes. Stir in shrimp, calamari, and 1/4 cup stock, and cook until shrimp just turn pink, 2 to 3 minutes. Stir in chervil. Remove from heat.
  • Combine saffron and remaining 6 1/4 cups stock in a saucepan, and bring to a boil. Reduce heat, and simmer gently.
  • Melt 3 tablespoons butter with remaining 3 tablespoons oil in a large saucepan over medium heat. Add shallots, and cook until soft, 2 to 3 minutes. Add rice, and cook, stirring constantly, until edges of grains are translucent, about 3 minutes. Add remaining 3/4 cup sparkling wine, and cook, stirring constantly, until wine has been completely absorbed. Add 1/2 cup of the simmering stock, and cook, stirring constantly, until stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail. Continue adding stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next, until you've added all but 1 cup of the stock. (It should take 18 to 20 minutes.)
  • Add lobster and shrimp mixture. Add 1/2 cup of the remaining stock, in same manner as described above. If you prefer a looser risotto, add the remaining 1/2 cup stock. Risotto is done when liquid looks creamy and grains are cooked but still slightly firm in centers. Remove from heat. Stir in remaining 6 tablespoons butter cut into pieces, and season with salt and pepper. Stir in lemon zest, clams, and mussels. Garnish with chervil sprigs. Serve immediately.

SEAFOOD RISOTTO (RISOTTO AI FRUITTI DI MARE)



Seafood Risotto (Risotto ai Fruitti di Mare) image

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.

Provided by Gianni Scappin

Categories     Rice     Shellfish     Tomato     Seafood     Clam     Mussel     Scallop     Squid     Simmer

Yield Makes 4 servings

Number Of Ingredients 18

2 1/2 cups fish or vegetable stock
1/3 cup olive oil
3 tablespoons unsalted butter
1 small onion, minced (about 1/2 cup)
1 1/3 cups Carnaroli or Vialone Nano rice
1/2 cup dry white wine
8 small clams, such as Manila
8 mussels, scrubbed and debearded
4 ounces squid, cleaned and cut into thin rings
4 medium sea scallops
1/2 cup peeled, crushed, and seeded plum tomatoes
1/2 cup loosely packed chopped fresh flat-leaf parsley
1/2 teaspoon chopped garlic
1 tablespoon brandy
1 tablespoon extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano, optional
Salt and freshly ground black pepper
N/A freshly ground black pepper

Steps:

  • 1. In a small saucepan, warm the fish or vegetable stock. Keep warm.
  • 2. In a large saucepan over moderately low heat, warm the olive oil. Add 1 tablespoon of the butter and the onion, and sauté, stirring occasionally, until tender (there should be no color), about 5 minutes. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.
  • 3. Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
  • 4. Add the clams, mussels, squid, scallops, and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed.
  • 5. Remove the risotto from the heat and add the parsley, garlic, brandy, olive oil, Parmigiano-Reggiano, if using, and the remaining 2 tablespoons butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper, and serve immediately.

Tips:

  • Use fresh seafood: The fresher the seafood, the better your risotto will taste. If you can, buy your seafood from a reputable fishmonger or market.
  • Clean the seafood properly: Make sure to clean the seafood thoroughly before cooking it. This will help to remove any grit or sand that may be present.
  • Cook the seafood correctly: The seafood should be cooked just until it is opaque and tender. Overcooking will make it tough and chewy.
  • Use a good quality risotto rice: Arborio rice is the most popular type of rice for risotto, but you can also use Carnaroli or Vialone Nano rice. These rices have a high starch content, which helps to create a creamy sauce.
  • Toast the rice before cooking: Toasting the rice before cooking helps to bring out its flavor and prevent it from sticking together.
  • Add the liquid gradually: The liquid should be added gradually to the rice, allowing the rice to absorb it slowly. This will help to prevent the risotto from becoming too soupy or too dry.
  • Stir the risotto frequently: Stir the risotto frequently while it is cooking. This will help to distribute the heat evenly and prevent the rice from sticking to the bottom of the pan.
  • Season the risotto to taste: Season the risotto to taste with salt, pepper, and other spices. You can also add grated Parmesan cheese or other herbs to taste.

Conclusion:

This creamy risotto with mussels, shrimp, and calamari is a delicious and elegant dish that is perfect for a special occasion. The combination of seafood and creamy risotto is sure to please everyone at the table. With a little planning and effort, you can make this dish at home and enjoy a taste of Italy in your own kitchen.

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