A super creamy one pot seafood risotto made with parmesan cheese, topped with delicious crispy sea bream…
The risotto is simple, quick and absolutely delicious! I also learned so many useful tips and tricks from Neil to make the perfect risotto, which I will be sharing with you in this post.
How to make the perfect creamy seafood risotto
You need to know what type of pan do you need to use to achieve the perfect risotto matters. I recommend using a thick bottom pan which will make sure that the rice cooks through slowly until it’s creamy as you will have to build it up with adding stuck gradually and let it reduce.
It is best to fry the onions in olive oil and a bit of butter for that lovely creamy texture until the onions become soft and sweet, then add some grated garlic for a fragrant risotto. You could, of course, use minced garlic, but I chose to grate the garlic for speed.
Since it’s a seafood risotto, stock can be made with either shells or lobster. To make the stock with shells, salt the shells, add some water, thyme, lemon and orange zest (the stock smelled incredible!). If making stock with lobster, you need to make sure that you simmer and not boil and you can even roast the lobster to caramelize it as it will add that depth of flavor to your risotto.
Some people like to add white wine to the risotto, the wine should be added to the onions and reduced. However, I decided not to add any wine saying that it wasn’t really necessary.
How to cook the risotto
As for the rice, it is cooked with the prepared stock. However, when you add the stock make sure that the stock is warm not cold. As if you add cold stock to the rice, it will stop the cooking procedure. It is recommended that you use homemade stock, instead of stock cubes for a wonderful taste.
Stock needs to be added gradually to build up the risotto. Do not by under any circumstances add the stock at once as you might end up with sloppy instead of creamy risotto. If you’re thinking to salt the risotto, keep in mind that parmesan cheese is naturally salty so there is no need to add any salt to this dish. Neil also mentioned that he doesn’t like adding any black pepper to the risotto either, as olive oil already gives a wonderful taste and adding black pepper might ruin the taste.
Once you achieve the creamy texture of the risotto. Add the cooked crab with more stock and let it reduce. Some Italians say that parmesan cheese and seafood do not pair very well together, but Neil loves parmesan cheese even with seafood. And I personally really liked the taste of parmesan in this risotto.
After adding the crab, add the prawns with lemon and orange zest for that wonderful zesty flavour. You can also add lemon juice and a tiny bit of stock at this point.
And finally, cook the sea bream. In a pan, add some sea salt and olive oil. Then add sea bream with skin down, and drizzle with a tiny bit of olive oil. If the fish is fresh, it will easily brown to a beautiful colour and you will know that it’s ready and will beautiful go on your seafood risotto!
Of course, there are many ways to cook risotto. I recently posted a great mushroom risotto recipe on the blog which you NEED to try. It’s also quick and absolutely delicious!
- 10 grams butter
- 1 tbsp olive oil
- 1 onion diced
- 2 cloves of garlic grated or minced
- 300 grams arborio rice
- 500 ml 2¼ cups shell stock
- 200 grams prawns
- 200 grams cooked crab meat
- Freshly grated parmesan cheese 20g 1/2 cup
- 4 sea bream pieces
- 2 tsp lemon juice
- lemon zest
- orange zest
- In a thick bottom pan, heat butter with olive oil. Add diced onion and cook until onions are translucent. Add garlic and keep stirring, garlic cooks very quickly so make sure that it does not burn.
- Add arborio rice, and warm stock. Keep adding the stock gradually and let it reduce until you achieve a creamy texture.
- Add cooked crab and more stock, let it reduce again.
- Add prawns, lemon zest and lemon juice and a little bit of stock. Let it reduce.
- Add parmesan cheese, and a piece of butter and stir them in.
- In a pan, add some sea salt and olive oil.
- Add sea bream skin down and add a tiny bit of olive oil.
- Cook on both sides for a few minutes until it’s cooked through.
- Divide risotto between bowls or plates, top with sea bream and serve immediately.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen