Jamie Oliver Seafood Risotto is made with mixed cherry tomatoes, garlic, fresh rosemary, langoustines, mussels, clams, squid, cooked white crab meat, saffron, onion, celery, fennel, risotto rice, white wine, quality fish stock, butter, Parmesan cheese, and extra virgin olive oil.
This delicious Seafood Risotto recipe creates a rich and creamy dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Try More Jamie Oliver Recipes:
💛 Why You’ll Love This Seafood Risotto Recipe:
- Fresh and Flavorful: Uses fresh seafood and quality ingredients for an authentic taste.
- Rich and Creamy: The risotto is perfectly creamy with a rich, savory flavor.
- Easy to Follow: Step-by-step instructions make it simple to prepare, even for beginners.
- Impressive Presentation: The dish looks beautiful and is perfect for special occasions.
- Healthy and Nutritious: Packed with protein and nutrients from the seafood and vegetables.
🍤 Jamie Oliver Seafood Risotto Ingredients
- 400 g (14 oz) mixed cherry tomatoes, on the vine
- 2 cloves of garlic
- 15 g (½ a bunch) fresh rosemary
- Olive oil
- 6 raw langoustines or large king prawns, shell on, from sustainable sources
- 300 g (10.5 oz) mussels, scrubbed and debearded, from sustainable sources
- 500 g (1 lb 2 oz) clams, scrubbed, from sustainable sources
- 4 medium squid, cleaned and gutted (300 g / 10.5 oz total), from sustainable sources
- 300 g (10.5 oz) cooked white crab meat, from sustainable sources
- 1 pinch of saffron
- 1 large onion
- 1 heart of celery
- 1 bulb of fennel
- 400 g (14 oz) risotto rice
- ½ a glass of white or rosé wine
- 1.6 liters (6 ¾ cups) quality fish stock (see tip)
- 30 g (2 tbsp) butter
- 30 g (¼ cup) Parmesan cheese, finely grated
- Extra virgin olive oil
🍲 How To Make Jamie Oliver Seafood Risotto
- Preheat your oven to 160°C (325°F / Gas 3). Blanch the tomatoes in a large pan of boiling water for 30 seconds. Remove them with a slotted spoon and place them in ice-cold water, then peel off the skins. Put the tomatoes in a medium roasting tray. Peel and slice the garlic, pick the rosemary leaves, and scatter both over the tomatoes. Drizzle with a little olive oil, toss to coat, and arrange in a single layer. Roast for 40 minutes, or until golden.
- Remove the heads and tails from the langoustines or prawns, peel off the shells, and roughly chop the meat. Check the mussels and clams, discarding any that remain open after a tap. Finely slice the squid and set aside. Pick through the crab meat, removing any shell. Put the saffron in a small bowl, cover with 50 ml (3 tbsp) of freshly boiled water, and leave to infuse.
- Peel and finely chop the onion, celery, and fennel, keeping any nice leaves for garnish. In a large, high-sided pan, heat 3 tablespoons of olive oil over medium heat. Cook the onion, celery, and fennel for 15 minutes, stirring occasionally, until softened but not colored. Stir in the rice and cook for 2 minutes. Pour in the wine and stir until absorbed.
- Add a ladleful of stock to the rice, stirring occasionally until fully absorbed before adding another. Continue adding stock until the rice is soft with a slight bite, about 16 to 18 minutes. Add the saffron and its soaking liquid, then stir in the mussels and clams. When the mussels start to open, add the squid, crab meat, and langoustine.
- Stir in the butter and Parmesan, then season with salt and pepper. Turn off the heat, cover the pan, and let the risotto rest for 1 to 2 minutes to become creamy. If needed, add a little extra stock. Transfer the risotto to a large serving platter, discarding any mussels or clams that remain closed. Dot the roasted tomatoes over the top, scatter with the reserved celery and fennel leaves, and drizzle with a little extra virgin olive oil. Serve immediately and enjoy!
💭 Recipe Tips:
- Use Fresh Seafood: Make sure all seafood is fresh and comes from sustainable sources. This makes it taste better and is safer.
- Quality Fish Stock: Use good fish stock or make your own. This gives the risotto a rich flavor. To make your own fish stock, ask your fishmonger for 250 g (9 oz) fish bones and heads. Place them in a large pan with the langoustine shells and heads, vegetable scraps (including tomato skins and stalks), and some oil. Add 150 ml (½ cup) white wine and 2 fresh bay leaves. Cook for a couple of minutes, then add enough cold water to cover (about 2 liters / 8 ½ cups). Bring to a boil and simmer for 15 minutes. Strain through a sieve before using.
- Consistent Stirring: Stir the risotto often. This helps make it creamy.
- Proper Timing: Watch the cooking times, especially for the seafood, so it doesn’t get overcooked.
- Serve Immediately: Serve the risotto right after cooking. This keeps it creamy and delicious.
🥗 What To Serve With Seafood Risotto?
Seafood Risotto pairs well with a fresh green salad, garlic bread, steamed asparagus, and roasted vegetables. It also can be served alongside a crisp white wine, a lemony arugula salad, grilled shrimp, and a tomato bruschetta for a delicious meal.
🎚 How To Store Leftovers Seafood Risotto?
- Refrigerate: Store in an airtight container in the refrigerator for up to 2 days.
- Freeze: Place in a freezer-safe container and freeze for up to 1 month. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Seafood Risotto?
- In The Oven: Preheat the oven to 350°F (175°C). Place the risotto in an oven-safe dish, cover with foil, and bake for 15-20 minutes or until heated through.
- In The Microwave: Place the risotto in a microwave-safe bowl, cover, and heat on medium power for 2-3 minutes, stirring halfway through, until hot.
- On The Stove: Put the risotto in a saucepan, add a splash of water or stock, and heat on medium, stirring occasionally, until warmed through.
FAQ’S
Can I Use Frozen Seafood Instead Of Fresh?
Yes, you can use frozen seafood if fresh is not available. Make sure to thaw it completely and pat it dry before cooking to avoid extra moisture in the risotto.
What Type Of Rice Is Best For Risotto?
Arborio rice is the best for risotto because it is high in starch, which helps create the creamy texture. Carnaroli or Vialone Nano are also good options.
Can I Make The Risotto Ahead Of Time?
It’s best to make risotto fresh, but you can prepare it up to the final step and refrigerate it. Reheat gently with a splash of stock before serving.
How Do I Know When The Seafood Is Cooked?
The seafood is cooked when the mussels and clams open, the squid becomes opaque, and the langoustine meat turns firm and white. Any mussels or clams that remain closed should be discarded.
What Can I Use Instead Of Wine In The Recipe?
If you prefer not to use wine, you can substitute it with an equal amount of chicken or vegetable broth. A splash of lemon juice can also add some acidity.
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Jamie Oliver Seafood Risotto Nutrition Fact
- Calories 551
- Fat 14.7g
- Saturates4.3g
- Sugars 6.2g
- Salt 2.2g
- Protein 38.4g
- Carbs 66.1g
- Fibre 5.9g
Jamie Oliver Seafood Risotto
Description
Jamie Oliver Seafood Risotto is made with mixed cherry tomatoes, garlic, fresh rosemary, langoustines, mussels, clams, squid, cooked white crab meat, saffron, onion, celery, fennel, risotto rice, white wine, quality fish stock, butter, Parmesan cheese, and extra virgin olive oil.
This delicious Seafood Risotto recipe creates a rich and creamy dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat your oven to 160°C (325°F / Gas 3). Blanch the tomatoes in a large pan of boiling water for 30 seconds. Remove them with a slotted spoon and place them in ice-cold water, then peel off the skins. Put the tomatoes in a medium roasting tray. Peel and slice the garlic, pick the rosemary leaves, and scatter both over the tomatoes. Drizzle with a little olive oil, toss to coat, and arrange in a single layer. Roast for 40 minutes, or until golden.
- Remove the heads and tails from the langoustines or prawns, peel off the shells, and roughly chop the meat. Check the mussels and clams, discarding any that remain open after a tap. Finely slice the squid and set aside. Pick through the crab meat, removing any shell. Put the saffron in a small bowl, cover with 50 ml (3 tbsp) of freshly boiled water, and leave to infuse.
- Peel and finely chop the onion, celery, and fennel, keeping any nice leaves for garnish. In a large, high-sided pan, heat 3 tablespoons of olive oil over medium heat. Cook the onion, celery, and fennel for 15 minutes, stirring occasionally, until softened but not colored. Stir in the rice and cook for 2 minutes. Pour in the wine and stir until absorbed.
- Add a ladleful of stock to the rice, stirring occasionally until fully absorbed before adding another. Continue adding stock until the rice is soft with a slight bite, about 16 to 18 minutes. Add the saffron and its soaking liquid, then stir in the mussels and clams. When the mussels start to open, add the squid, crab meat, and langoustine.
- Stir in the butter and Parmesan, then season with salt and pepper. Turn off the heat, cover the pan, and let the risotto rest for 1 to 2 minutes to become creamy. If needed, add a little extra stock. Transfer the risotto to a large serving platter, discarding any mussels or clams that remain closed. Dot the roasted tomatoes over the top, scatter with the reserved celery and fennel leaves, and drizzle with a little extra virgin olive oil. Serve immediately and enjoy!
Notes
- Use Fresh Seafood: Make sure all seafood is fresh and comes from sustainable sources. This makes it taste better and is safer.
- Quality Fish Stock: Use good fish stock or make your own. This gives the risotto a rich flavor. To make your own fish stock, ask your fishmonger for 250 g (9 oz) fish bones and heads. Place them in a large pan with the langoustine shells and heads, vegetable scraps (including tomato skins and stalks), and some oil. Add 150 ml (½ cup) white wine and 2 fresh bay leaves. Cook for a couple of minutes, then add enough cold water to cover (about 2 liters / 8 ½ cups). Bring to a boil and simmer for 15 minutes. Strain through a sieve before using.
- Consistent Stirring: Stir the risotto often. This helps make it creamy.
- Proper Timing: Watch the cooking times, especially for the seafood, so it doesn’t get overcooked.
- Serve Immediately: Serve the risotto right after cooking. This keeps it creamy and delicious.
Jamie Oliver Seafood Risotto