Members recipe
Saffron Seafood Risotto
Built around arborio rice and mixed seafood -- the method starts by soaking the saffron in 2 tablespoons of the warm stock.
Anchored by arborio rice, mixed seafood and warm fish or chicken stock, this Italian dish starts by soaking the saffron in 2 tablespoons of the warm stock and comes together in about 30 minutes -- the kind of advanced recipe that earns a permanent spot in the rotation.
Ready in 30 minutes -- genuinely doable on a weeknight.
A more involved technique that rewards patience with real depth of flavor.
Built around arborio rice, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 1/2 cups Arborio (risotto) rice
- 12 oz (340 g) mixed seafood (shrimp, squid, mussels)
- plus 9 more ingredients
Method
Soak the saffron in 2 tablespoons of the warm stock and set aside. Keep the rest of the stock warm in a pot over low heat.
The rest of this recipe is for members.
Join the club to unlock the full method for this dish and all 250 recipes in the index. Start with a 30-day free trial -- cancel anytime.
- Every step, ingredient, and tip
- All 250 recipes, 15 kitchens
- Member meal plans
- Member rate in the shop
