Seafood risotto

    35 min

    Creamy, flavourful risotto with easy-to-follow directions. Don't be intimidated: just get your stock going in one pan, and your rice in another, and slowly combine. Don't forget to taste as you get towards the end of cooking! This seafood risotto recipe uses clams and leftover salmon, but the seafood variations are endless.

    50 people made this

    Serves: 6 

    • 1.5L fish stock
    • 1/2 (280g) tin clams, drained with juices reserved
    • 4 tablespoons butter
    • 1 onion, chopped
    • 400g Arborio rice
    • 180ml white wine
    • 1/2 teaspoon saffron
    • 1 teaspoon dried basil
    • 225g cooked salmon
    • sea salt
    • ground black pepper

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Place fish stock and reserved juice from tinned clams into a medium saucepan. Set over medium-high heat; bring to the boil, then reduce heat to low.
    2. In a large pot or deep frying pan, melt butter over medium heat. Stir in onion, and cook until softened, stirring occasionally, about 10 minutes. Stir in rice, and cook, stirring, for 3 to 5 minutes. Do not let rice brown. Pour in wine, and cook, stirring, until the wine is evaporated. Add 125ml of simmering stock, and stir until the stock is almost all evaporated. Then add another 125ml of stock. Stir in saffron and basil. Continue adding stock 125ml at a time and stirring until the liquid has evaporated until the rice is almost al dente, about 20 minutes.
    3. When the inside of the rice is slightly more firm than you desire in the final dish, stir in clams, flaked salmon, and 125ml stock. Stir until the liquid evaporates. Season with salt and pepper. Stir in 125ml stock, and stir vigorously. Remove from heat before the liquid has completely evaporated.

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    Reviews in English (23)


    SO tasty! I used mussels instead of clams (as I couldn't find tinned clams anywhere), but it was still really good! Thank you!  -  23 Apr 2012


    I loved this. It was so yummy and everyone loved it. I only changed a few things, I added more veggies like asparagus and chopped tomatoes and a little cheese just before serving. My boyfriend ate so much and we ended up having just enough left overs, which was fine with us because it tasted so good and took it to work. Our friends came over and tried it right out of the fridge the next day and ended up eating the rest! I'm making it again tomorrow!  -  20 Sep 2006  (Review from Allrecipes US | Canada)


    Delicious! And it tastes great reheated the next day. My boyfriend made this for me last night and it was better than any meal I've had in a restaurant in ages. Plus, it's very comforting on a cold rainy night.  -  26 Dec 2006  (Review from Allrecipes US | Canada)