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Risotto Marinara (Seafood Risotto) Recipe

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4.1 from 72 reviews

Risotto Marinara is a classic Italian seafood dish featuring creamy tomato-infused Arborio rice cooked slowly to perfection with succulent shrimp and sea scallops. This gluten-free recipe balances the rich flavors of tomato paste, white wine, and lemon juice with ocean-fresh seafood, creating an elegant yet easy-to-make main course perfect for seafood lovers seeking a comforting and satisfying meal.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Base Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 yellow or white onion, diced (1 cup)
  • 4 garlic cloves, minced
  • 1 cup white wine
  • 2 tablespoons lemon juice

Rice and Stock

  • 2 cups Arborio rice
  • 6 cups vegetable or fish stock
  • 6 tablespoons tomato paste

Seafood

  • 1 pound sea scallops
  • 1 pound shrimp, peeled, deveined, tails removed

Seasonings and Garnish

  • ½ teaspoon crushed red pepper flakes (optional)
  • Salt and pepper to taste
  • Chopped parsley (optional)

Instructions

  1. Simmer the Stock: Bring the vegetable or fish stock to a simmer in a pot and keep it over low heat to ensure it stays hot throughout the cooking process.
  2. Sauté Aromatics: Heat butter and olive oil together in a large, deep skillet over medium heat. Cook the diced onion and minced garlic until softened and translucent, about 5 minutes.
  3. Add Wine and Lemon Juice: Pour in the white wine and lemon juice, stirring to combine and begin deglazing the pan.
  4. Toast the Rice: Add the Arborio rice to the skillet and cook, stirring constantly, until the rice absorbs the wine and lemon juice mixture.
  5. Begin Adding Stock: Ladle one cup of the hot stock into the rice and cook, stirring continuously, until the liquid is fully absorbed, about 5 minutes. Repeat this process, gradually adding stock and stirring, until about two cups of stock remain.
  6. Add Tomato Paste: Whisk the tomato paste into the remaining stock, bring it back to a simmer, then continue adding this tomato-infused stock to the rice in the same manner, stirring until absorbed.
  7. Cook Seafood and Final Stock: When the rice has almost fully absorbed the liquid, stir in the last cup of stock together with the shrimp and scallops. Cook, stirring, until the rice is creamy and the seafood turns opaque and fully cooked.
  8. Season and Garnish: Taste and season with salt, pepper, and crushed red pepper flakes if using. Finish by garnishing with chopped parsley before serving hot.

Notes

  • Do not rinse the Arborio rice; retaining the starch is key for a creamy risotto texture.
  • Stir constantly during cooking to help the rice release starch and achieve a rich, creamy consistency.
  • Keep the broth hot during the entire process to prevent overcooking and maintain the right texture.
  • Feel free to substitute different seafood such as mussels, clams, crab, calamari, or white fish for variety.
  • Optionally, add half a cup of grated Parmesan cheese before serving for an extra layer of flavor.
  • Risotto is best served immediately but can be refrigerated in an airtight container for up to 2 days. Reheat gently with a splash of stock or water to loosen the texture.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/risotto-marinara-seafood-risotto-recipe/