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Shrimp and Scallop Risotto Recipe

Gordon Ramsay's Seafood Risotto with Shrimp and Scallop, creamy Arborio rice cooked to perfection with white wine, fresh seafood stock, and plump shrimp. The signature dish combines delicate seafood flavors with rich, velvety risotto, finished with Parmesan cheese and fresh herbs.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Fish, Gordon Ramsay, Hell's Kitchen, Recipes, Risotto, Scallops, Shrimp, Starters
Servings 4 servings
Calories 300 kcal

Ingredients
  

For the Seafood

  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb scallops
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste

For the Risotto

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine (optional)
  • 5 -6 cups warm seafood or chicken stock
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges for serving

Instructions
 

Cook the Seafood:

  • Season the shrimp and scallops with salt and pepper.
  • In a skillet, heat 1 tablespoon of olive oil over medium-high heat.
  • Sear the scallops for 1-2 minutes per side until golden brown is cooked. Remove and set aside.
  • In the same skillet, cook the shrimp until pink and opaque. Remove and set aside

Sauté Onion and Garlic for Risotto:

  • Heat 1 tablespoon of olive oil over medium heat in a large pan.
  • Add the finely chopped onion, and cook until translucent.
  • Stir in the minced garlic and cook until fragrant, about 1 minute.

Toast the Rice:

  • Add the Arborio rice to the pan and stir to coat with the onion and garlic. Let it toast for about 2 minutes.

Deglaze with Wine (Optional):

  • Pour in the white wine and stir until it's almost completely absorbed.

Add Stock Gradually:

  • Begin adding the warm stock one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This process should take about 18-20 minutes. The rice should be creamy and al dente.

Add Seafood:

  • Gently fold in the cooked shrimp and scallops into the Risotto. Warm them through.
  • Finish the Risotto: Remove from heat and stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste.
  • Serve warm seafood risotto, garnished with chopped parsley and lemon wedges on the side.

Video

Notes

Toast the arborio rice in butter or oil before adding liquid to create a protective coating around each grain. This ensures that the rice releases its starch slowly, resulting in a creamier risotto texture.