Seafood Risotto


4-6 Servings
4 tbspPastene Extra Virgin Olive Oil
1 1/2 cupsPastene Italian Arborio Rice
2 tbspPastene minced garlic
3 cupsfish or chicken stock
5 ozbaby clams
1 pinchsaffron
12fresh shrimp, peeled and deveined
12fresh scallops
1 tbspchopped fresh parsley
1 tbspchopped fresh basil
Pastene Parm cheese


  • Heat olive oil in a saucepan over medium heat. Add rice and garlic. Cook until lightly browned. 
  • Add 1 cup of fish or chicken stock. Continue cooking, stirring, until liquid is absorbed. Repeat until all necessary stock is absorbed. 
  • Add clam juice from clams (reserve clams for later) and saffron. Mix well. Cook rice until nearly tender. 
  • Arrange shrimps and scallops on top of rice, cover, and cook five minutes until seafood is cooked. 
  • Stir in parsley, basil, and reserved clams. Serve hot with grated Parmesan, if desired. 

Product Used

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