✦ Featured
Le Chaudron recipe
Risotto crémeux aux fruits de mer
Creamy seafood risotto
⏱ 40 minServes 4Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)arborio rice
400 g (14 oz)mixed seafoodmussels, shrimp, squid
1.2 L (5 cups)fish stock
1yellow onion
3 clovesgarlic
200 ml (¾ cup)dry white wine
100 g (3½ oz)grated Parmesan
50 g (2 oz)unsalted butter
3 tbspolive oil
1bunch of flat-leaf parsley
1 tspfine salt
1 tspfreshly ground pepper
- 300 g (11 oz) arborio rice
- 400 g (14 oz) mixed seafood mussels, shrimp, squid
- 1.2 L (5 cups) fish stock
- 1 yellow onion
- 3 cloves garlic
- 200 ml (¾ cup) dry white wine
- 100 g (3½ oz) grated Parmesan
- 50 g (2 oz) unsalted butter
- 3 tbsp olive oil
- 1 bunch of flat-leaf parsley
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Keep the fish stock at a bare simmer in a saucepan the whole time. Adding hot stock keeps the rice cooking steadily.
- Peel and very finely chop the yellow onion. Remove the germ from the 3 garlic cloves and crush them. Clean the seafood: scrub the mussels, peel the shrimp and cut the squid into 1 cm (⅜ in) rings.
- Heat 2 tbsp olive oil in the large sauté pan over high heat. Sear the squid 2 minutes, then add the shrimp and mussels. Cook 3 minutes until the mussels open and the shrimp turn pink.
- Set the seafood aside. In the same pan, add the remaining oil and sweat the onion 5 minutes over medium heat until translucent. Add the garlic and cook 1 minute.
- Add the arborio rice and toast it 2 minutes, stirring, until translucent at the edges. This is crucial for a risotto that doesn't turn gluey.
- Deglaze with the dry white wine, stirring constantly with a wooden spoon until it's all absorbed. Start adding the stock one ladle at a time, waiting until each is absorbed before adding the next.
- Keep going for 18 minutes, stirring often to release the starch. The risotto should be creamy with the rice still slightly firm in the center (al dente). Taste and adjust the salt.
- Off the heat, stir in the seafood, cold diced butter and grated parmesan vigorously (mantecatura). Cover and rest 2 minutes. Sprinkle with chopped parsley and serve right away.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.