Seafood Risotto

Culinary Tools:

  • 2 Quart Saucepan with Cover
  • 10 ½ Skillet
  • 4 Quart Saucepan


  • 2 ½ cups chicken broth
  • 1 cup chopped onion
  • 1 ½ tablespoons butter
  • 2 tablespoons olive oil
  • 4 ounces Arborio (or other short grain rice)
  • 1/3 cup dry white wine
  • 1 garlic clove, minced
  • ½ small zucchini, chopped
  • ½ tomato, peeled and chopped
  • ½ (6 ounce) can chopped calms
  • 1/3 cup fresh mushrooms
  • 1/6 cup minced parsley
  • 4 ounces shrimp, peeled and deveined
  • 2 ounces crab meat
  • 1/8 cup grated Parmesan cheese
  • Pinch of dried oregano
  • Pinch of salt and fresh ground pepper


Bring the chicken broth to a boil in the 2 quart saucepan.  Cover and reduce heat to low; maintain at a simmer.  Sauté ¼ cup onion in ½ tablespoon of butter and 1 tablespoon olive oil in the skillet for 4 to 5 minutes or until tender.  Add the rice and ½ the dry white wine.  Cook over medium heat until most of the wine is absorbed.  Add the heated chicken broth to the rice mixture in the 4 quart saucepan ½ cup at a time, cooking until most of the chicken broth is absorbed after each additional and stirring frequently; some chicken broth may remain.  Keep the rice warm.

Sauté the garlic and remaining onion in the remaining butter and olive oil in the skillet for 4 to 5 minutes or until tender.  Add the zucchini and tomato.  Sauté for 1 minute longer.  Drain the clams, reserving the liquid.  Add left over wine, the reserved clam liquid, mushrooms, parsley, oregano, salt and pepper to the skillet to bring to a boil.  Reduce the heat and simmer for 8 minutes.  Stir in the shrimp.  Cook for 4 minutes.  Add the crab meat and clams and cook for 1 minute longer.

Add the seafood mixture to the rice.  Cook, uncovered, until heated through.

Sprinkle with cheese and serve