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Seafood Risotto Recipe

Seafood Risotto Recipe Recipe

  • 2 quarts (8 cups) fish stock, low-sodium fish broth, or clam juice
  • 1/4 cup olive oil, plus more for drizzling
  • 4 anchovy fillets, finely chopped
  • 1 medium yellow onion, finely chopped
  • 2 cups Arborio or Carnaroli rice
  • 1 cup dry white wine
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 pound scallops
  • 1/2 pound small shrimp (about 20), peeled and deveined, shells reserved
  • 1/2 pound cleaned calamari, cut into 1/2-inch rings but tentacles left whole
  • Vegetable oil
  • 1 cup frozen peas, thawed
  • 1/4 cup coarsely chopped fresh Italian parsley leaves
  • Finely grated zest of 1 medium lemon
  • Juice of 1/2 medium lemon, plus more as needed
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