The Last Risotto Recipe You'll Ever Learn! Seafood Risotto - Chef Jean-Pierre

arborio rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier option, while long-grain rice is often less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine provides similar acidity without alcohol, and chicken broth is a budget-friendly alternative.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is a dairy-free option, while pecorino is often less costly.

seafood mix

🥗Healthier: fresh fish

💰Cheaper: canned tuna

Fresh fish can be a healthier choice, while canned tuna is more affordable.

Start by sautéing the rice in a large pan with olive oil.

Use 2 cups of superfino arborio rice and 1 cup of onion, sautéing them together.

Add about 2.5 tablespoons of roasted garlic olive oil for the rice.

Sauté the rice until it is slightly light and golden brown.

Prepare saffron infusion by adding saffron to the rice and mixing it in.

Pour in 1 cup of chardonnay and deglaze the pan, allowing the wine to evaporate completely before adding stock.

Gradually add chicken stock, one cup at a time, waiting for each cup to be absorbed before adding the next.

Stir constantly while adding stock to build creaminess in the risotto.

Adjust heat to medium-high to prevent burning, ensuring the rice does not stick to the bottom of the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens