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Dining Tip: Creamy Seafood-Medley Risotto

Alabama-based chef James Boyce throws clams, shrimp and calamari into a savory, cheesy risotto dish; he suggests pairing with an Italian white wine
Photo by: Andrew Purcell
Broccoli raab and shellfish add a colorful touch to this Italian staple.

Posted: July 10, 2017

Note: This recipe originally appeared in the July 31, 2017, issue of Wine Spectator, "Collecting."

Creamy Seafood-Medley Risotto

Recipe courtesy of chef James Boyce of Galley & Garden and Cotton Row

• 6 1/4 cups fish stock (or chicken stock), plus more
• 3 tablespoons butter
• 2 medium shallots, minced
• 1 garlic clove, minced
• 2 cups Arborio rice
• 1/3 cup dry white wine
• 18 hard-shell clams, littleneck or Manila, scrubbed
• 1/3 cup clam juice
• 1 bunch broccoli raab, bottom 3 to 4 inches trimmed off
• 1/2 pound cleaned calamari, cut into 1/2-inch rings, tentacles left whole
• 12 jumbo shrimp (about 3/4 pound), peeled and deveined, tails on
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup Parmesan cheese
• 1/3 cup heavy cream
• 1/4 cup whole parsley leaves, for garnish

1. In a saucepan set over medium heat, bring the stock to a simmer. Remove from heat, cover and set aside to keep warm.

2. Melt the butter in a 6-quart saucepan over medium heat. Add the shallots and garlic, and cook until soft, 3 to 4 minutes. Add the rice and cook until lightly toasted, about 4 minutes. Stir in the wine and cook until evaporated, 2 to 4 minutes.

3. Add enough warm stock to barely cover the rice, about 1 cup. Cook, stirring, until all liquid is absorbed, about 4 minutes. Repeat this step, adding stock to barely cover rice and letting it absorb before adding more, until rice is tender and creamy, about 20 minutes total. (You might not use all the stock.)

4. Stir in the clams, clam juice, 1/4 cup stock and broccoli raab, agitating the pot so clams sink into the mixture. Turn heat to low and cover pot. Cook until clams are slightly open, 5 to 10 minutes.

5. Add the calamari and shrimp, stirring to incorporate, and cook, covered, about 5 minutes more, lifting the lid every couple minutes to stir, until clams open completely. Remove from heat, stir in the Parmesan and cream, and season to taste.

6. Divide the risotto between six warm plates and garnish with the parsley leaves. Serves 6.

Recommended wines
Chef's Pick: Feudi di San Gregorio Falanghina Sannio 2015 (88, $26)
Wine Spectator Alternates: Botter Falanghina Beneventano Gran Passione 2014 (89, $13)
St.-Michael-Eppan Pinot Grigio Alto Adige 2015 (88, $19)

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