Risotto can often be an overwhelming dish to make, but this Shrimp and Scallop risotto recipe, adapted from Hell’s Kitchen by Gordon Ramsay, doesn’t have to be. It works, even if you don’t prepare any of the elements in advance. Stirring continuously because so risotto recipes demand it. You can feel free to adapt this recipe as I did, swapping out canned seafood stock for the homemade shrimp stock.

How to Make Gordon Ramsay Seafood Risotto

A delightful and refined recipe. Fish stock can be quickly made and is a must for this recipe. You can also swap out by adding pieces of an inexpensive white fish for either one the shrimp or the scallops to make it a bit more pleasant on the wallet.

My favorite pan to make Shrimp and Scallop Risotto is a 12-Inch Professional Grade All-Clad D3 Tri-Ply Stainless Steel Fry Pan. Available at Amazon. Great for cooking at higher heat with oils to develop foods with full, rich flavor, color, and crisp texture.

Preparing Seafood Ingredients

Step 1. Heat 3 tbsps. olive oil in a skillet over medium heat.

Step 2. Add garlic; cook and stir until starting to sizzle, about 2 minutes.

Step 3. Stir in scallops and cook for 1 minute.

Step 4. Add shrimp and season with salt, pepper, and red pepper flakes.

Step 5. Cook over high heat until shrimp are pink, 3 to 5 minutes.

Step 6. Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the skillet’s bottom to deglaze; cook until the liquid is reduced, 2 to 3 minutes.

Step 7. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic.

Step 8. Cover the skillet to keep shellfish warm.

Preparing Risotto

Step 1. Pour the fish stock into a saucepan over medium heat and bring to a simmer.

Step 2. Melt butter in a skillet over low heat.

Step 3. Add 1 tbsp. olive oil and shallot.

Step 4. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until the rice has absorbed the oil and butter and has a nutty aroma, often stirring, 1 to 2 minutes.

Step 5. Make sure not to burn the shallot and reduce heat if the skillet gets too hot.

Step 6. Pour 1/2 cup white wine into the skillet and stir until the alcohol has evaporated.

Step 7. Add 1 ladleful of fish stock, stir, and cook until the rice has absorbed the stock.

Step 8. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.

Step 9. Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking.

Step 10. Stir and finish cooking altogether, adding stock if needed.

Step 11. Remove from heat.

Step 12. Stir in remaining parsley and 1 tbsp extra-virgin olive oil. Let risotto stand for 2 minutes before serving.

Shrimp and Scallop Risotto

3 from 75 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Stirring continuously because so risotto recipes demand it. You can feel free to adapt this recipe as I did, swapping out canned seafood stock for the homemade shrimp stock.

Ingredients

Seafood**
3 tbsps. olive oil
3 cloves garlic, peeled
1/2 lb. shelled sea scallops
1/2 lb. uncooked shrimp, peeled and deveined
Salt and ground black pepper to taste
1 pinch red pepper flakes
1/2 cup dry white wine
1/2 lemon, juiced
1 bunch fresh parsley, finely chopped
Risotto Ingredients
1 Quart fish stock, or more as needed
2 tbsps. butter
1 tbsp. olive oil
1 shallot, finely chopped
1 (12 oz.) package Arborio rice
1/2 cup dry white wine

Directions

Preparing Seafood Ingredients
Heat 3 tbsps. olive oil in a skillet over medium heat.
Add garlic; cook and stir until starting to sizzle about 2 minutes.
Stir in scallops and cook for 1 minute.
Add shrimp and season with salt, pepper, and red pepper flakes.
Cook over high heat until shrimp are pink, 3 to 5 minutes.
Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the skillet’s bottom to deglaze; cook until the liquid is reduced, 2 to 3 minutes.
Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic.
Cover the skillet to keep shellfish warm.
Preparing Risotto
Pour the fish stock into a saucepan over medium heat and bring to a simmer.
Melt butter in a skillet over low heat.
Add 1 tbsp. olive oil and shallot.
Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes.
Make sure not to burn the shallot and reduce heat if the skillet gets too hot.
Pour 1/2 cup white wine into the skillet and stir until the alcohol has evaporated.
Add 1 ladleful of fish stock, stir, and cook until the rice has absorbed the stock.
Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.
Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking.
Stir and finish cooking altogether, adding stock if needed.
Remove from heat.
Stir in remaining parsley and 1 tbsp extra-virgin olive oil. Let risotto stand for 2 minutes before serving.