Don’s Sunday Seafood Risotto


A seafood risotto inspired by one of Don’s yearly visits to his beloved Italy- a dish themed by the colors of the Italian flag—white rice, red tomatoes, green spinach.

Fairly difficult

Don’s Sunday Seafood Risotto


For 1 Batch(es)


  • 2 Quart(s) vegetable stock
  • 1/4 cups grapeseed oil
  • 6 ounces shucked bay scallops, patted dry
  • salt and white pepper, to taste
  • 1/4 cups olive oil
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 22 ounces Arborio rice
  • 1 cups dry white wine
  • ounces tomato paste
  • roma tomatoes, peeled, seeded, diced
  • ounces shucked clams
  • 6 ounces lump crabmeat
  • 2 teaspoons sherry vinegar
  • 1/2 cups heavy cream
  • 1 handfuls spinach, roughly chopped
  • 6 parts italian parsley sprigs, for garnish

Don’s Sunday Seafood Risotto Directions

  1. Warm the vegetable stock in a small saucepan.
  2. Heat the grapeseed oil in a shallow pot until it just starts to smoke. Add the bay scallops and quickly sauté over high heat to caramelize the outside slightly; season lightly with salt and white pepper.
  3. Remove the scallops from the pan with a slotted spoon and reserve to the side in a bowl.
  4. Repeat this process with the shrimp.
  5. After the shrimp are removed, add the olive oil to the pot, then add the onion and garlic and sauté until translucent.
  6. Add the rice and stir for 90 seconds, then add the white wine. Stir the mixture—making sure to lightly scrape the bottom of the pan to pick up any browned bits.
  7. Stir in the tomato paste, then add the Roma tomatoes. Season liberally with salt and white pepper and allow the wine to reduce until the mixture is just damp.
  8. Slowly start adding the warm stock to the mixture, one ladle (6–8 ounces) at a time—allowing the rice to absorb the stock almost completely between additions.
  9. When about two-thirds of the stock has been used, add the clams to the risotto. With the next addition of stock, add the seared scallops and shrimp. And with the next addition, include the crabmeat.
  10. After all of the stock has been incorporated, stir in the sherry vinegar, lemon juice, lemon zest and oregano, then add the cream.
  11. Last but not least, remove the pot from the heat and stir in the spinach—allowing it to wilt in the hot risotto.
  12. Divide the risotto between 6 deep pasta bowls, garnish with the parsley and serve immediately.

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