Seafood and Wild Mushroom Risotto |

Seafood and Wild Mushroom Risotto

Servings 4
Author Sonia! The Healthy Foodie


  • 2 tbsp ghee or make your own
  • 1 small onion finely chopped
  • 1/2 tsp Himalayan salt
  • 1/2 tsp ground white pepper
  • 1 cup arborio rice
  • 170 g 6oz peeled and deveined raw shrimp
  • 170 g 6oz bay scallops
  • 1 can 142g|5oz baby clams
  • 25 g 1oz dried mushrooms
  • 1 tbsp freshly chopped thyme
  • 12-14 fresh basil leaves finely chopped

Cooking Liquid


  • If using frozen shrimp and scallops, make sure you place them in a bowl to thaw so you can save all the liquids that will come out as they thaw.
  • Place the shrimp and scallop in a fine mesh strainer set over a small saucepan to save all their juices; pour the baby clams right over to collect the canning liquid.
  • Rehydrate the mushrooms according to the directions on the package and once rehydrated, add the soaking liquid (you should have about 1 cup) to the saucepan containing the seafood drippings. Add the bone broth, water, Dijon mustard and white balsamic vinegar and bring to a simmer over low heat.
  • Melt the ghee in a large skillet set over medium heat. Add the onion, salt and white pepper and cook, stirring occasionally, until the onion softens and turns slightly golden, about 2 to 3 minutes. Stir in the Arborio rice and cook, stirring often, until the rice is completely covered in fat and the ends of the grains turn translucent, about 2 minutes.
  • Turn the heat down to medium-low, add 1 cup of the simmering stock and cook, stirring frequently, until all the liquid has absorbed and the bottom of the pan is almost dry, which should take about 10 minutes.
  • Add another 1/2 cup of hot broth and continue cooking, stirring often, until almost all the liquid has been absorbed again. Be careful not to let the bottom of the pan go dry. Repeat, adding 1/2 cup of hot broth each time, and continue stirring until the liquid is almost completely absorbed between each addition, until the rice is completely cooked and creamy. This will take about 30 to 45 minutes, depending on how soft you want your rice to be. Some prefer it al dente, some like it super soft, almost like oatmeal. Depending on how long you cook your rice for, you may not use all the broth or you may run out. If you find yourself a little short, don’t sweat it: just use plain boiling water.
  • When the rice is cooked to your liking, gently fold in the shrimp, scallops, baby clams, rehydrated mushrooms and a final 1/3 cup of hot broth (or boiling water, if you’re all out). Reduce the heat to low and cook, stirring very delicately once or twice, until the seafood is cooked through, about 5 minutes. Carefully stir in fresh herbs, season with additional salt and pepper if needed, and serve immediately.