Our easy seafood white wine risotto - inspired by Dalmatian flavors - comes together beautifully with a seafood mix and simple pantry staples. Perfectly tasty and perfectly fast. Shall we?
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Croatia's Dalmatian coast is famous for its amazing seafood and seafood dishes. Like today's seafood risotto, these dishes are known for delectable flavors made with simple ingredients.
Today's recipe involves seafood paired with rice, olive oil, and plenty of garlic. This dish is so tasty you'll imagine yourself sitting in a konoba (traditional Croatian tavern), a glass of wine in hand, watching the waves push against the rocks.
Traditional versions of this dish are made with the seafood caught in the Adriatic that day - scampi, mussels, or squid. Our kitchen-friendly recipe uses a frozen seafood mix. However, we promise the swap still brings that briny, bold taste to the table.
Most risottos call for short-grained rice for the creaminess effect. Surprisingly, we found that the long-grained rice, with a slightly firmer and grittier bite, packs just as much flavor. The choice is yours.
Why You'll Love This Recipe
- Easy Ingredients. Fresh seafood is always welcome, but a frozen mix works just as well—and long-grain rice holds its own if short-grain isn’t on hand.
- Simple Steps. No tricky techniques here—just a few straightforward steps for a risotto that tastes like it came straight from a coastal konoba.
- Endless Summer. Regardless of the season or continent, this dish brings a little sunshine to your home all year long.
Ingredients
Here are the ingredients for this easy seafood white wine risotto.
- Rice. Long-grained or short-grained both work. Long-grained gives the dish a grittier, while short-grained gives it a creamier taste.
- Olive oil. The only choice of oil for a dish like seafood risotto.
- Garlic.
- Seafood. Fresh or frozen mix (calamari, mussels, squid, shrimp, etc.).
- Salt, pepper, parsley.
- White wine. Dry kind like Pinot Grigio or Sauvignon Blanc.
- (Optional) Butter.
Instructions
Here are the easy instructions for making seafood risotto in white wine.
Step 1. Soak the rice while you prep the rest.
Step 2. Sauté garlic in olive oil.
Step 3. Cook the seafood mix until just done.
Step 4. Add spices and wine, and stir in the rice and water.
Step 5. Let everything simmer until the rice is tender but not mushy.
Step 6. (Optional) Butter at the end adds extra richness.
Handling
Here are a few serving tips.
Serve: Serve seafood wine risotto warm with a slice of homemade bread or pogacha, with a glass of wine.
Store the remaining risotto immediately after the meal. (If it's been outside too long, discard.) Place in an airtight container and transfer to the fridge for up to 24 hours. Discard after this time.
Reheat using your preferred method. Add a splash of broth or water if necessary.
Don't freeze!
Recipe FAQs
Yes, especially for this recipe! Traditional risotto calls for short-grained rice to achieve creaminess. However, the long-grained rice gives the seafood a chance to really shine.
No. This is a relaxed risotto version that doesn't require much supervision.
Yes! Simply skip the butter.
Transfer the seafood mix from the freezer to the fridge a few hours before you plan to make it. Alternatively, submerge the sealed bag in cold water for 30-45 minutes, and drain well before adding seafood to the pan.
Expert Tips
Here are a few tips to keep your risotto perfect.
- If using a frozen mix, don’t overcook the seafood—since it’s pre-cooked or partially cooked when frozen, it just needs to be warmed through.
- Add salt slowly; seafood is naturally salty, and so is broth.
- Use a wide skillet or shallow pot for more even cooking and quicker evaporation.
Thoughts?
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Prijatno and bon appetit!
Seafood Risotto
Ingredients
- 9 ounces rice short-grained or long-grained
- ½ cup olive oil
- 5-6 garlic cloves minced
- 10-12 ounces mixed seafood frozen or fresh
- salt and pepper to taste
- .5-1 cup dry white wine Pinot Grigio or Sauvignon Blanc; substitute with sugarfree grape juice
- 1-2 cups lukewarm water
- (Optional) 1 tablespoon butter
- 2-3 tablespoons fresh parsley minced, or 1 tablespoon dry
Instructions
- Soak the Rice: In a medium bowl, cover the rice with water and set it aside while you prep the rest (Steps 2–4). After soaking, rinse and strain well.
- Sauté Garlic: In a large pan, heat olive oil over low to medium heat for 1–2 minutes. Add the garlic and cook until golden, about 2–3 minutes.
- Cook the Seafood: Add the seafood mix to the pan and stir occasionally for 3-5 minutes, until just cooked through.
- Add Wine and Spices: Stir in the spices and pour in the wine. Raise the heat to medium and simmer, stirring occasionally, for another 5 minutes.
- Add Rice and Water: Add the strained rice and fresh water.* Cover the pan halfway and let it simmer for 15–20 minutes, or until the rice has absorbed the liquid but still has a slight bite. (Optionally, stir in the butter at the end for extra richness.)
- Finish and Serve: Garnish with chopped parsley and serve warm. Eat as much as you plan and discard the rest. This dish does not keep well.
- Serve: Serve seafood wine risotto warm with a slice of homemade bread or pogacha, with a glass of wine.Store the remaining risotto immediately after the meal. (If it's been outside too long, discard.) Place in an airtight container and transfer to the fridge for up to 24 hours. Discard after this time. Do not freeze!Reheat using your preferred method. Add a splash of broth or water if necessary.
Valerie says
This sounds delish but I'm afraid the seafood will be overcooked if I follow these directions. Will give it a try. Thanks for the inspiration!
Aida says
Valerie,
Simmer it for a shorter period of time and let us know how it turned out! We always encourage readers to put their spin on the recipes.