Seafood Risotto ala Terry


  • 6 cups fish stock (available at Dirk's)

  • 1 teaspoon saffron

  • 1 tablespoon shrimp base (stock from shrimp shells is also an option)

  • 2 cups yellow onion, minced

  • 1 cup baby carrots, diced

  • 1 tablespoon garlic, chopped

  • 4 tablespoons olive oil, divided

  • 1 1/2 cups Arborio rice

  • salt and pepper to taste

  • 1/2 cup white wine

  • 2 plum tomatoes, diced and drained

  • 1 cup asparagus tips or vegetable of choice

  • 1/2 lb. peeled, raw shrimp

  • 1/2 lb. crabmeat

  • 1/2 lb scallops(if using sea scallops, cut in half)

  • 1/2 cup half and half (optional)

  • 3/4 cup asiago or parmesan cheese, shredded   


  • Bring the fish stock to a simmer.

  • Add saffron and shrimp base. Set aside.

  • In a large skillet or saucepan, heat 2 tablespoons of olive oil.

  • Saute the onion, garlic, and carrots until tender, stirring occasionally.

  • Add the rice and stir. Add a little salt and pepper, then the wine. Keep stirring.

  • Add stock mixture, about 1/2 cup at a time, stirring occasionally.

  • As the stock evaporates, add more. The rice should always be moist.

  • In another skillet, heat remaining oil over medium heat.

  • Saute the tomatoes, asparagus, (or other vegetables) shrimp, crab, and scallops, with a little salt and pepper, for about 3 to 4 minutes.

  • When the rice is done, about 25 minutes, (it should be a little al dente) add one last 1/2 cup of stock and 1/2 cup of cream.

  • Add the contents of the second skillet. Stir.

  • Cook until the shrimp turns pink, mix in the cheese and serve immediately.

Dirk FucikRice