Creamy artichoke and seafood risotto, a perfect balance of land and sea in a single comforting dish that highlights the freshness of seasonal ingredients or the convenience of frozen products, always ensuring an excellent result.
This creamy artichoke and seafood risotto skillfully combines the garden’s delicacy with the sea’s savor, offering a refined first course for any occasion.
Whether you choose fresh ingredients of the day or the practicality of frozen ones, the recipe is designed to enhance every ingredient, guaranteeing enveloping creaminess and intense flavor.
Thanks to dedicated tips for both preparations, you can serve a gourmet dish whether you have time to select top-quality ingredients or need a quick yet impeccably tasty solution.
Suggested for you:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
- Energy 533.91 (Kcal)
- Carbohydrates 55.47 (g) of which sugars 2.18 (g)
- Proteins 20.57 (g)
- Fat 25.46 (g) of which saturated 9.06 (g)of which unsaturated 4.63 (g)
- Fibers 2.45 (g)
- Sodium 788.69 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients Creamy artichoke and seafood risotto
Let’s go shopping
- 3.5 oz mussels (net weight)
- 3.5 oz clams (net weight)
- 3.5 oz shrimp (net weight)
- 3.5 oz squid (or cuttlefish, net weight)
- 4 artichoke hearts
- 2 cloves garlic
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste parsley
- 1.25 cups Carnaroli rice
- 1/3 cup onion (chopped (about 40 g))
- 1.5 tbsp butter
- 1.5 tbsp extra virgin olive oil
- 3 1/3 tbsp dry white wine ((about 50 ml))
- as needed water (cooking water from the shellfish or vegetable broth)
- to taste salt
- 1.5 tbsp butter (for finishing)
- 1/4 cup grated Parmesan ((about 20 g))
- to taste pepper
- to taste chopped parsley
Creamy artichoke and seafood risotto
Tools
What we need to prepare
- 1 Knife
- 3 Bowls
- 3 Pans
- 1 Pot
Steps Creamy artichoke and seafood risotto
Let’s get cooking
As I mentioned in the introduction, for this dish you can use either fresh or frozen products to save time and for convenience.
If you use frozen seafood, make the cooking liquid for the rice simply with vegetable broth: water + homemade bouillon, see my recipe
Start with the artichokes: peel them and keep them in water with lemon to prevent browning until you’re ready to cook them. Slice them thinly.
Clean the mussels well, removing the byssus and any encrustations from the shell.
Open the mussels and the clams separately in each pan, adding garlic and parsley stems. Cover with a lid and cook until the shells have opened.
Then remove the shells and set the seafood meat aside in a bowl; strain the cooking liquid — we’ll use it to cook the risotto.
Now take the rest of the catch and clean it. Remove the shells from the shrimp and devein them.
Clean the squid/cuttlefish and cut them into pieces.
Sauté the sliced artichoke hearts for 5 minutes in extra virgin olive oil with 1 whole clove of garlic, then set them aside.
In a pan, add chopped garlic and parsley stems, add the squid and cook for 3 minutes, then add the shrimp (they should remain essentially raw — they will finish cooking with the risotto). Add the seafood and the artichoke pieces to the pan and set aside.
In a pan, put the butter, the olive oil and the chopped onion, and let it soften for a few minutes.
Then add the rice and toast it for a few minutes, stirring.
Toast until the rice turns translucent.
Deglaze with the white wine and let it evaporate.
At this point, add the broth one ladle at a time.
If you used fresh seafood, use the shellfish cooking liquid; otherwise, use vegetable broth.
Cook for the time indicated on the rice package.
When there are 4 minutes left, add the artichoke and seafood mixture and continue cooking.
To obtain the right creaminess, in the final minute turn off the heat, add the butter and the Parmesan and quickly toss the risotto until it becomes silky (mantecato).
Finish with a grind of pepper and some chopped parsley and serve immediately.Here is your Creamy artichoke and seafood risotto.
Storage
Creamy artichoke and seafood risotto should be eaten immediately, but if you have leftovers you can store it in the fridge for up to 1 day and reheat it in the microwave.
FAQ (Questions & Answers)
Creamy artichoke and seafood risotto
Can I omit the artichokes?
Yes, using only seafood works well — click here for more: Seafood risotto
Creamy artichoke and seafood risotto
