The secret to making a good seafood risotto is to use a great fish stock and of course the freshest seafood you can find. Cook the shellfish and rice separately, as rice needs more time and the shellfish would overcook and get chewy. Replace prawns and scallops with calamari, clams or mussels if you prefer.
My husband and I both enjoyed this easy dish. I omitted the red pepper flakes and shallots as I didn’t have any on hand. I also substituted chicken stock for the fish stock. All in all, a filling and flavorful dish with minimal cleanup. Next time, I may add some other seafood. - 21 Feb 2019 (Review from Allrecipes US | Canada)
Delicious, will make it again! - 07 Apr 2018 (Review from Allrecipes US | Canada)