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Seafood Risotto Recipe

Seafood Risotto
How to make Seafood RisottoJamie Oliver Italian

Perfect for the weekend, this amazing risotto will blow everyone away. Slow-roasting the tomatoes transforms them into incredibly sweet, vibrant bombs of goodness that will explode in your mouth, while the combination of delicate seafood is a real treat.

  • Total Cook Time1 hr 15 mins
  • Prep Time 15 mins
  • Cook Time1 hr
  • Recipe Servings2
  • Easy

Ingredients of Seafood Risotto

  • 400 g Mixed cherry tomatoes , on the vine
  • 2 Garlic cloves
  • 1/2 bunch of Fresh rosemary
  • Olive oil
  • 6 Raw langoustines, or large king prawns, shell on
  • 300 g Mussels, scrubbed, debearded
  • 500 g Clams, scrubbed
  • 4 Medium squid, cleaned, gutted
  • 300 g Cooked white crab meat
  • A pinch of Saffron
  • 1 Large onion
  • 1 heart of Celery
  • 1 bulb of Fennel
  • 400 g Risotto rice
  • 1/2 glass White wine, or rosé wine
  • 1.6 litres Quality fish stock
  • 1 knob of Butter
  • 30 g Parmesan cheese
  • Extra virgin olive oil

How to Make Seafood Risotto

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Preheat the oven to 160°C/325°F/gas 3.
Blanch the tomatoes in a large pan of boiling water for 30 seconds. Remove with a slotted spoon to a bowl of ice-cold water and peel the skins. Tip into a medium roasting tray.
Peel and slice the garlic, pick the rosemary leaves and scatter over the tomatoes. Drizzle over a little oil, then toss to coat and space them out in a single layer. Roast for 40 minutes, or until golden.
Remove the heads and tails from the langoustines, then peel the skin and roughly chop the sweet meat. Check the mussels and sort through the clams, giving any that aren’t tightly closed a tap. If they don’t close, discard them. Finely slice the squid and reserve for later. Pick through the crab meat, removing any shell.
Put the saffron in a small bowl, cover with 50ml of freshly boiled water and leave to infuse.
For the risotto, peel and finely chop the onion, celery and fennel, reserving any nice leaves and herby tops for garnish, then place in a large, high-sided pan on a medium heat with 3 tablespoons of olive oil. Cook for 15 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes.
Pour in the wine, and stir until absorbed. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring for around 10 seconds every minute and continuing to add ladleful's of stock until the rice is soft and a pleasure to eat, but retains its shape and a tiny bit of bite. It will need 16 to 18 minutes,
Add the saffron and its soaking liquid, then stir in the mussels and clams. When the mussels are just starting to open up, go in with the squid, crab and langoustine.
Beat in the butter, finely grate and and beat in the parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 1 to 2 minutes so the risotto becomes creamy and oozy. Beat again, adding a little extra stock if necessary.
Carefully pour the risotto onto a large platter and discard any mussels or clams that remain closed. Dot over the roasted tomatoes, scatter over the reserved celery leaves and herby fennel tops, then drizzle with a little extra virgin olive oil. Dish up and enjoy!


To make your own fish stock, ask your fishmonger for 250g fish bones (and heads) then whack them in a large pan with the langoustine shells and heads, veg offcuts (including the tomato skins and stalks) and some oil.
Add 150ml white wine and 2 fresh bay leaves, let it cook away for a couple of minutes, then top up with enough cold water to cover (approx 2 litres). Bring to the boil and leave to tick over for 15 minutes. Strain the liquid through a sieve before using.
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