Lockdown Cookup: Simone Zanoni’s 30-Minute Seafood Risotto Is Pure Creamy Comfort

Creamy, carb-y, and packed with umami – seafood risotto is our definition of comfort grub. This Mediterranean classic has an (unfair) rep among home cooks as a time-consuming affair – but leave it to Italian chef extraordinaire Simone Zanoni to show us a 30-minute marvel.

The firebrand at the helm of Four Seasons Hotel George V’s one-Michelin-starred Le George in Paris, chef Zanoni runs his kitchen with infectious energy and a passion for sustainability. No surprise that his recipe for Risotto aux Fruits de Mer, shared on his Instagram page, is full of nifty tricks for cutting down on waste. Using mussels? Enrich your stock with the shells. No scallops? Use up whatever you’ve got in the fridge.

What results is a lean, green recipe that yields, as he says, an ‘atomic bomb’ of umami. Here’s our translated version of his recipe in French:

Ingredients (serves 2)

200g rice (Carnaroli, Arborio, or Vialone Nano)

1 glass dry white wine

500g mussels

200g scallops and/or shrimps (or any other seafood at hand)

1 lemon, juiced

Lemon basil (or sweet basil)

Flat-leaf parsley

Olive oil

Garlic

Method

Making The Stock

Step 1: Heat olive oil in saucepan until it begins to smoke.

Step 2: Pour in the mussels, a few cloves of garlic, and a handful of parsley. Add a drizzle of white wine and cover the saucepan.

Step 3: Let cook for around 2 minutes, or until all the mussels are open.

Step 4: Remove from heat and strain through a colander.

Making The Risotto

Step 1: Pour olive oil in saucepan over medium heat. Add the rice, and throw in a pinch of salt and pepper at your discretion. Stir continuously for around 2 minutes.

Step 2: Pour in a drizzle of wine. Continue stirring for another minute, until the wine has completely evaporated.

Step 3: Ladle the stock through a sieve into the risotto. Simmer for 13 minutes.

Cooking The Seafood

Step 1: Meanwhile, pick the cooked mussels from their shells and collect them in a bowl. Leave aside.

Step 2: Preheat a dry saucepan over medium-high heat.

Step 3: Drizzle olive oil and pepper over the scallops and/or shrimps.

Step 4: Add scallops and shrimps to heated saucepan, and add a dash more olive oil.

Step 5: Sauté for about 30 seconds, then remove from heat and transfer the seafood onto a plate.

Step 6: Add a dash of water to the empty saucepan. Scrape off the ‘juice’ that remains, and pour it into the risotto for an extra umami kick.

Putting It All Together

Step 1: Chop and mix the parsley and basil.

Step 2: Check that the risotto has a creamy consistency, and that the grains have an opaque center with translucent edges. Once ready, remove from heat and let sit for about 15 seconds.

Step 3: Add scallops, shrimps, mussels, and herbs, and mix well.

Step 4: Optional – add 30g of butter for extra creaminess, and more olive oil if too compact.

Step 5: Add a spritz of lemon juice and mix well.

To check out Chef Zanoni’s expert sautéing and stirring techniques, here’s his original video guide:

 

View this post on Instagram

 

Risottino ai Frutti di Mare 🍋🦐 . La semaine dernière on vous avait livré la recette des “linguine alle vongole” , cette semaine on vous propose le risotto aux fruits de mer … ce sont le deux primi piatti que nous goûtons à chaque été et dont nous ressentons toujours le besoin (dès qu’il fait beau) d’apprécier ce goût riche et délicat à la fois, capable de nous en dire beaucoup sur la mer et sa beauté…. . Pour cela n’hésitez pas à regarder la vidéo plusieurs fois avant de vous lancer (pas de la fenêtre hein? ) c’est très important que vous puissiez donner toute l’importance qu’il faut au respect de la matière première afin d’avoir un résultat impeccable et régaler vos convives. . Les erreurs (plus communes) à éviter : -Il ne faut JAMAIS rincer le riz. -Ne sous estimez pas l’importance d’un bon bouillon, bien aromatisé et fait maison. -Pour éviter l’ajout de matière grasse inutile , et éviter que votre risotto soit pâteux, enlevez votre casserole du feu un peu avant, laissez-le reposer. . Adesso tocca a voi 💪🏼👨🏻‍🍳🏡 . Ingrédients pour 2 personnes: . -200gr de riz pour risotto (carnaroli , arborio, vialone nano). -1 verre de vin blanc sec (pas d’alcool? No problem, utilisez votre bouillon à la place). -Bouillon maison bien aromatisé (dans la vidéo vous avez TOUTES les astuces). -500gr de vongole. -200gr mix de st.jaques et gambas (moi j’avais ça, vous pouvez utiliser ce que vous avez de dispo). -Zestes d’1 citron. -Basilic citronnée (ou normal). -Persil Plat. -Huile d’Olive. . Grazie bella gente! Stay tuned … Vous êtes géniaux 😘🇮🇹👨🏻‍🍳🏡💪🏼🍾 . #stayhome #iorestoacasa #fattoincasa #cucinaitaliana #faitmaison #leconfinementavecunchef #ensembleàlamaison #risottofruttidimare #risotto #chef #fruttidimare #italia #amoreincucina #vongole

A post shared by Simone Zanoni (@chefzanoni_simone) on

Top Image: Ernesto Andrade on Flickr


Lifestyle Writer

Jolene has a major sweet tooth and would happily eat pastries for all meals. When she’s not dreaming of cheesecake, she can be found in the dance studio, working on craft projects, or curled up with a good book.