Name: Creamy Arroz de Marisco Risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian cuisine
Ingredients: 500 g mixed seafood (a mix of shrimp, mussels, clams, and squid, cleaned); 2 tbsp olive oil; 4 pcs garlic (minced); 1 pcs onion (finely chopped); 150 ml white wine (dry); 750 ml fish stock (warm); 100 ml heavy cream; 300 g arborio rice; 1 tsp saffron threads (infused in a little warm stock); 1 cup parsley (chopped, for garnish); 50 g parmesan cheese (grated, plus extra for serving); salt (to taste); black pepper (freshly ground, to taste)

A shallow bowl brimming with creamy, vibrant orange seafood risotto, generously topped with plump mussels, shrimp, and a sprinkle of fresh parsley.

Classic DishArroz de Marisco

Prep: 20 min • Cook: 30 min. A richer, creamier take on the classic Portuguese Arroz de Marisco, this version uses Arborio rice and is finished with a touch of heavy cream for a luxurious, velvety texture while still retaining the vibrant, oceanic flavors of the mixed seafood.

Preparation time: 20 min
Cooking time: 30 min
Total time: 50 min
Servings: 4

Instructions

Prepare the Seafood

1In a large pan, heat olive oil over medium heat. Add minced garlic and chopped onion and sauté until softened, about 5 minutes.
2Add the arborio rice to the pan and stir for 1-2 minutes until the grains are lightly toasted and translucent at the edges.
3Pour in the white wine and stir until it has evaporated.
4Begin adding the warm fish stock, one ladleful at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. Continue this process for about 15-18 minutes, or until the rice is al dente.
5While the rice is cooking, in a separate pan, quickly sear the mixed seafood until just cooked through. Be careful not to overcook.
6Stir the cooked seafood into the risotto along with the saffron-infused stock.
7Gently fold in the heavy cream and grated parmesan cheese. Cook for another 1-2 minutes until heated through and the risotto is creamy.
8Season with salt and freshly ground black pepper to taste.

Serve

1Serve the creamy arroz de marisco risotto immediately, garnished with fresh chopped parsley and extra grated parmesan cheese.

Instructions

Prepare the Seafood

1In a large pan, heat olive oil over medium heat. Add minced garlic and chopped onion and sauté until softened, about 5 minutes.
2Add the arborio rice to the pan and stir for 1-2 minutes until the grains are lightly toasted and translucent at the edges.
3Pour in the white wine and stir until it has evaporated.
4Begin adding the warm fish stock, one ladleful at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. Continue this process for about 15-18 minutes, or until the rice is al dente.
5While the rice is cooking, in a separate pan, quickly sear the mixed seafood until just cooked through. Be careful not to overcook.
6Stir the cooked seafood into the risotto along with the saffron-infused stock.
7Gently fold in the heavy cream and grated parmesan cheese. Cook for another 1-2 minutes until heated through and the risotto is creamy.
8Season with salt and freshly ground black pepper to taste.

Serve

1Serve the creamy arroz de marisco risotto immediately, garnished with fresh chopped parsley and extra grated parmesan cheese.

Nutrition Information

Calories: 650 kcal
Protein: 35 g
Fat: 25 g
Carbs: 70 g

Nutrient	Per serving
Calories	650 kcal
Protein	35 g
Fat	25 g
Carbs	70 g

Tips

Ensure all seafood is cleaned and prepped before you start cooking the rice for a smoother workflow.
Stirring the rice constantly is key to achieving a creamy risotto texture, releasing its starches.
Serve immediately to enjoy the best creamy texture and fresh seafood flavors.

Creamy Arroz de Marisco Risotto

Instructions

Nutrition Information

Tips

Variations of Arroz de Marisco

Algarve-Style Arroz de Marisco

Spicy Chorizo and Seafood One-Pot Rice