Seafood Risotto


  • 3 cups chicken stock
  • 2 tablespoons butter
  • 1 minced small onion
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 1/4 cup grated parmesan
  • Salt & pepper
  • 1 tablespoon thyme leaves
  • Zest of 1 lemon
  • 1/2 pound medium shrimp
  • 1/2 pound bay scallops


  1. In a small saucepan, bring the chicken stock to a simmer.
  2. In a large pot, melt 1 tablespoon butter over medium high heat. Add the onion and saute until translucent.
  3. Add the rice to the butter and onion and cook, stirring regularly, until the rice has a nice glassy sheen, 1-2 minutes.
  4. Start adding the stock, about ½ cup at a time, and cook until most of the liquid is gone, stirring consistently. Alternate with ½ cup wine. Repeat until rice is cooked through. You might not need all of the stock.
  5. Remove from heat and stir in the Parmesan and thyme. Add a little stock to keep a nice creamy texture if you need to.
  6. Saute seafood in 1 tablespoon butter and place on top of risotto.