Creamy Seafood Risotto

I learned how to make risotto three years ago. Coming from a small town in the Midwest, risotto is not something you find on many menus. It wasn’t until we went to a restaurant about an hour away from us, that I first experienced this amazing dish and since then I have been hooked. They made a creamy seafood risotto with prime rib and I instantly fell in love. So it was my goal to not only recreated it, but master this dish. I think their risotto was a little soupier than traditional. But it was still delicious.

It’s my go-to comfort meal and my go-to meal to impress people. But since I already impressed my husband enough to put a ring on it ;). I am sharing my recipe for any man or woman who want to impress that special someone. This is definitely not a cheap meal, so you can definitely tailor this according to your budget. I make this fancy of a version maybe once a year, when I find lobster cheap at Aldi. This meal is definitely not for a beginner, least not the extensive version. But, again, you can tailor it according to your cooking talents as well.

Creamy Seafood Risotto

Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 4 serving


  • 1 lg onion chopped
  • 4 cloves garlic minced
  • 1 C fresh Parmesan grated, reserve about a 1/4 C for garnish
  • 1 stick + 2 TBSP butter reserve 2 TBSP for cooking Scallops and shrimp
  • salt & pepper to taste
  • pinch red pepper flakes
  • 1 TBSP grated lemon zest + juice
  • fresh parsley for compound butter & garnish
  • 4 4-6 oz lobster tails
  • 8 lg scallops
  • 1/2 lb. shrimp
  • 1/2 pint mushrooms of choice
  • at least 8 C seafood or chicken stock
  • 1 C arborio rice
  • 1/4 C brandy
  • 1/4 C heavy whipping cream
  • 2 TBSP olive oil



  1. Preheat oven to the oven's broil setting.

  2. To make the compound butter: in a small mixing bowl add butter, a pinch of garlic that was minced (save the rest for cooking the risotto), 1-2 TBSP of parsley (save the rest for garnish), juice and zest of a lemon, salt & pepper to taste, and a pinch of red pepper flake. Mix well. 

  3. Prepare lobster tails by cutting slits lengthwise down the top and bottom of the lobster. Pack the slits with the compound butter.

  4. Place tails in a baking dish. Once there is ten minutes left in cooking the risotto place the baking dish in the oven and broil for ten minutes, or until shells are bright red. 

  5. Remove tails from shells and set aside to top individual bowls of risotto with one lobster tail each . 

  6. Remove any excess liquid from the scallops and shrimp by blotting with a paper towel. Season scallops and shrimp with salt & pepper, to taste. 

  7. In a skillet on medium-high heat add one TBSP of butter and let melt. Once the butter starts bubbling add the scallops and sear for about two minutes a side. The higher the heat the better the sear on the outside, just make sure not to overcook. Set the scallops aside and add the other TBSP of butter and add the shrimp. Sear shrimp about two-three minutes a side or until shrimp become a nice pink opaque color. Set shrimp aside. 

  8. Once risotto is nearly done either fold in the shrimp or top the bowls with it. I highly recommend folding in the shrimp but topping each individual bowl with a lobster tail and two scallops each. 


  1. In a small stock pot bring the seafood or chicken stock to a simmer. Keep that at a low heat while making risotto. 

  2. In a large stock pot on medium heat add olive oil. Once that is heated add onions. Cook until soft and translucent.

  3. Add garlic and cook for an additional minute or two until fragrant. Season with salt & pepper, to taste and continue seasoning as you continue cooking if needed.

  4. Add mushrooms and cook for another minute or two. 

  5. Then add arborio rice. Lightly toast rice for about two-three minutes. Then deglaze the pan with brandy. Stir until the liquid is absorbed into the rice. 

  6. Then start the process of ladling the stock into the risotto. Add a ladle in at a time and stir the risotto after each ladle until the liquid is completely absorbed into the rice. Ladle, stir, ladle, stir for about twenty minutes.  

  7. After the risotto is done stir in the cream (this step is optional; risotto is naturally creamy, but I like to add a little cream to make it even creamier) and Parmesan cheese. Stir until the cream is incorporated and the cheese is melted.  

  8. Fold in the shrimp if you choose. 

  9. Immediately transfer into bowls. Top each bowl with the scallops, lobster tail, fresh parsley, freshly grated Parmesan and freshly cracked black pepper. 

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