Exotic Italian Saffron Seafood Risotto

Ingredients

Seafood

• 8 large shrimp, peeled and deveined

• 10 fresh mussels, cleaned

• 6 oz scallops (optional but recommended)

Risotto Base

• 2 cups Arborio rice

• 5 cups seafood stock (warm)

• 1 small onion, finely diced

• 4 cloves garlic, minced

• ½ cup dry white wine

• 3 tbsp extra virgin olive oil

• 2 tbsp butter

Flavor & Aromatics

• ½ tsp saffron threads

• 1 tsp lemon zest

• ½ tsp red pepper flakes

• ½ cup grated Parmigiano-Reggiano

• Salt and fresh cracked black pepper (to taste)

Garnish

• Fresh parsley, chopped

• Lemon wedges

• Drizzle of olive oil

Instructions

1. Prepare the Saffron Stock

1. In a small bowl, soak the saffron threads in ¼ cup of warm seafood stock for about 5 minutes.

2. Keep the remaining seafood stock warm in a separate pot.

2. Sauté Aromatics

1. Place the Nutri-Stahl 7 QT on medium-low heat.

2. Add olive oil and butter.

3. Sauté the onion for 3–4 minutes until translucent.

4. Add garlic and red pepper flakes and cook for 30 seconds.

3. Toast the Rice

1. Add Arborio rice to the pot.

2. Stir continuously for about 2 minutes to lightly toast the grains.

4. Deglaze with Wine

1. Pour in the white wine and stir until it has mostly evaporated.

2. This step enhances depth and acidity in the risotto.

5. Build the Risotto

1. Add 1 cup warm seafood stock and stir gently.

2. Once absorbed, continue adding stock ½–1 cup at a time, stirring occasionally.

3. After about 15 minutes, stir in the saffron-infused stock.

6. Cook the Seafood

1. When the rice is almost tender (around 18 minutes), add:

   • shrimp

   • scallops

   • mussels

2. Cover the pot lightly and cook 4–5 minutes until seafood is cooked and mussels open.

7. Finish the Risotto

1. Stir in:

   • Parmesan cheese

   • lemon zest

   • additional butter (optional for richness)

2. Adjust salt and pepper.