Seafood Risotto


I like rice. I like seafood. This recipe is two good things that taste good together, what else do you need to know? Definitely my own version of comfort food, and fairly easy to make if you don’t mind putting in the elbow grease. Back home in Cali, I’d use fresh shellfish and go with larger shrimp and clams, but we are in Finland so I use what I can.


My base recipe is from Allrecipes but I made several modifications due to either preference or Finnish availability. I have also provided Finnish measurements where applicable in the recipe below.

Seafood Risotto

Serves 6
Prep time 10 minutes
Cook time 45 minutes
Total time 55 minutes
Allergy Fish, Shellfish
Dietary Gluten Free
Meal type Lunch, Main Dish, Starter
Misc Serve Hot
Website Allrecipes
Seafood Risotta


  • 5 cups water (~12 dl. boil in electric kettle so it will be ready to add to rice.)
  • 2 cups fish stock (original recipe used clam juice. keep heated to add to rice.)
  • 1 cup small shrimp (the sort used into cold salads)
  • 1 box frozen frutti di mare mix
  • 4 tablespoons butter
  • 1 medium yellow onion ((I used 2 small ones, since that was what was on hand))
  • 2 cups arborio rice (410g)
  • 3/4 cups white wine (1.8 dl)
  • 1/2 teaspoon saffron
  • 1 teaspoon dried basil (I used frozen basil from my garden, so had to fudge the measurement a little)
  • sea salt
  • ground black pepper


My version of this risotto, slightly adapted from the Allrecipes original.


Melt butter over medium heat in a largish pot. I use a 5L, which is the largest I can find in most stores.
Add onion and cook until soft and transparent. Stir occasionally to avoid sticking.
Add rice and let it warm up, stirring for 5ish minutes. Do not let rice brown.
Stir in wine and let alcohol cook off for a couple of minutes.
Stir together the hot water and fish stock to make your cooking broth. Add 1/2 cup of broth and stir consistently until the broth is almost all evaporated. Repeat with another 1/2 cup of broth.
Add in saffron and basil.
Here comes the tedious part of making risotto -- the continuous stirring. Continue adding broth 1/2 cup at a time and stirring until the liquid has absorbed. Taste rice to see when it starts to reach the firmness you desire (usually al dente). This will take a little more than 20 minutes.
Slightly before reaching the end state you would like your rice to be, add in the seafood and another 1/2 cup of broth. Stir until the liquid is absorbed.
Season to taste with salt and pepper. Add in last 1/2 cup of broth and stir vigorously. Remove from heat and serve while hot.

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