10-12 small shrimp, peeled and deveined

7-8 mussels, make sure they are closed prior to cooking

10-12 small bay scallops

1 tablespoon butter

1 whole shallot, diced

1 whole bell pepper with a combination of peppers, red, yellow and green

1 tablespoon Spanish saffron threads

1/4 cup of white cooking wine

2 cups of Arborio rice (rice specially for risotto)

10 cups of seafood stock

1 teaspoon salt

1 teaspoon white pepper


Place the Saffron threads in a small dish with 2 tablespoons of water. This has to sit for 6-8 minutes while the threads releases a bright orange color.

In a deep sauce pan, add the seafood stock to it and heat until the broth is warmed all the way through. Keep it on low the entire time.

Heat the butter on medium heat. Add the chopped shallot and sauté until translucent.

Add in the peppers. Cook for 1-2 minutes.  Add in the rice, and stir.

Cook the rice, all the while stirring for 3-4 minutes.

Add the saffron water with the threads to the rice. Stir until the liquid has evaporated and the rice is a bright yellow color.

Add the white wine. Again stir until the wine has evaporated.

Once the wine has evaporated, season the rice with the salt and white pepper.

Start adding the broth 1 cup at a time. It is important to only 1 cup at a time. Don’t rush the cooking process.

Once the broth has cooked off, then add another cup and keep stirring the entire time!

After about the 7-8 cups of broth, add in the mussels and place a lid on the pan. The mussels will open up in less than a minute.

Remove the lid and continue to stir and add more broth. Once you taste the risotto and it feels creamy in your mouth and NOT crunchy, add in the shrimp and the scallops. Cook for an addition minute or two, just enough for the shrimp and scallops to cook through.

Remove from the heat and serve hot!



















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