Mary Berry Seafood Risotto Recipe [Tips & Tricks]

If you’re a fan of rich, flavorful dishes that are easy to whip up yet packed with impressive taste, then Mary Berry’s seafood risotto is an absolute must-try!

This recipe combines the delicate flavors of fresh seafood with the creamy texture of perfectly cooked risotto, creating a meal that feels both comforting and sophisticated. With Mary Berry’s trusted guidance, you’ll learn to create a dish that not only looks stunning but tastes like it came straight from a high-end restaurant. Whether you’re hosting a dinner party or just treating yourself to something special, this seafood risotto is sure to impress!

Mary Berry Seafood Risotto Recipe

Ingredients Needed

To make Mary Berry’s Seafood Risotto, you’ll need a combination of fresh, high-quality seafood, savory vegetables, aromatic herbs, and the rich, creamy base that makes risotto such a comforting dish. Below is a breakdown of the key ingredients required:

1. Seafood: The star of the dish is the seafood. Typically, a mix of prawns, scallops, and white fish like cod or haddock are used. These add both texture and flavor to the risotto, offering a delightful contrast between tender shellfish and flaky white fish.

2. Arborio Rice: This short-grain rice is essential for a creamy, velvety risotto. Arborio rice has a high starch content, which, when cooked slowly and stirred frequently, creates the characteristic creamy texture of risotto.

3. Vegetable or Fish Stock: A good quality stock, either vegetable or fish, is essential for infusing the rice with flavor. The stock is gradually added to the rice while cooking, helping to develop the dish’s depth and richness.

4. Onion and Garlic: A finely chopped onion and garlic provide a savory foundation for the risotto. These ingredients are sautéed in olive oil or butter to release their aromatic flavors, creating a flavorful base.

5. Butter and Olive Oil: A combination of butter and olive oil is used to sauté the onions and garlic, and later, to stir the rice, contributing to the creamy texture and richness of the dish.

6. White Wine: Dry white wine is often added to risotto after the rice is toasted. It not only deglazes the pan but also adds acidity and complexity to the dish, balancing the creaminess.

7. Lemon Zest and Juice: To brighten up the dish, lemon zest and a squeeze of lemon juice are added. The citrus cuts through the richness and adds a refreshing contrast to the seafood.

8. Parmesan Cheese: Freshly grated Parmesan cheese is a must. It’s stirred in at the end of cooking, giving the risotto a rich, umami flavor that enhances the seafood without overpowering it.

9. Fresh Herbs: Parsley is typically used as a garnish, providing a fresh, slightly peppery finish. Fresh thyme or dill can also be included to complement the seafood.

10. Salt and Pepper: To season the dish and bring all the flavors together, salt and pepper are essential. These should be adjusted to taste, keeping in mind that seafood and stock may already bring a level of saltiness to the dish.

Equipment Needed

To make Mary Berry’s Seafood Risotto, you’ll need a few pieces of essential kitchen equipment to ensure a smooth cooking process:

1. Large Pan or Skillet: A large, deep frying pan or skillet is ideal for cooking risotto. It allows ample space for stirring and ensures even cooking of the rice and seafood.

2. Saucepan for Stock: You’ll need a separate saucepan to keep the stock warm while cooking. The stock should be added gradually to the risotto, so keeping it warm ensures it doesn’t cool down the cooking process.

3. Wooden Spoon or Spatula: A wooden spoon or spatula is the best tool for stirring risotto. It helps avoid scratching the pan and ensures the rice is constantly stirred to release its starch, which contributes to the creamy texture.

4. Ladle: A ladle is helpful for adding the warm stock to the risotto gradually. It ensures the stock is incorporated slowly, helping to achieve the desired consistency.

5. Grater: A fine grater is needed to grate the Parmesan cheese and zest the lemon.

6. Serving Dishes or Bowls: Once your seafood risotto is ready, you’ll want something to serve it in. Shallow bowls or deep plates work well, as they allow you to plate the risotto nicely and showcase the seafood.

How To Make Mary Berry’s Seafood Risotto

Making Mary Berry’s Seafood Risotto is a step-by-step process that combines patience with careful technique to create a creamy, flavorful dish. Here’s how to make it:

1. Prepare the Seafood: Begin by preparing your seafood. If using prawns, peel and devein them. For scallops, ensure they are properly cleaned. White fish should be cut into bite-sized chunks. Set the seafood aside while you prepare the risotto.

2. Heat the Stock: In a separate saucepan, bring the vegetable or fish stock to a simmer. Keep it on low heat, ensuring it stays warm throughout the cooking process. This is key to a smooth risotto.

3. Cook the Aromatics: In a large pan, heat a tablespoon of olive oil and a knob of butter over medium heat. Add the chopped onion and sauté it until soft and translucent, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.

4. Toast the Rice: Add the Arborio rice to the pan and stir to coat the grains in the butter and oil. Cook for 2-3 minutes, allowing the rice to lightly toast. This helps the rice release its starch and creates the creamy texture.

5. Deglaze with Wine: Pour in the white wine and stir until it has mostly absorbed into the rice, scraping up any bits stuck to the bottom of the pan. This adds flavor and depth to the dish.

6. Add the Stock Gradually: Begin adding the warm stock, one ladle at a time. Stir frequently and allow the stock to be absorbed before adding more. Continue this process until the rice is creamy and cooked through but still slightly firm to the bite (al dente). This should take about 18-20 minutes.

7. Cook the Seafood: While the rice is cooking, in a separate pan, quickly sauté the seafood in a little butter or olive oil. The seafood should cook for just 2-3 minutes, until it is opaque and tender. Avoid overcooking, as the seafood will continue to cook when added to the risotto.

8. Combine the Seafood and Risotto: Once the rice is cooked, gently fold the seafood into the risotto. Stir in the lemon zest, lemon juice, and grated Parmesan cheese. Season with salt and pepper to taste. The risotto should have a rich, creamy consistency.

9. Serve: Spoon the risotto into bowls or plates and garnish with fresh parsley. Serve immediately while it’s still hot and creamy.

Expert Tips

1. Use Fresh Seafood: For the best flavor, opt for the freshest seafood available. If using frozen seafood, ensure it is thoroughly defrosted and patted dry before cooking.

2. Constant Stirring: Stirring the risotto constantly is key to its creamy texture. The movement helps release the rice’s starch, which is what gives risotto its signature silkiness.

3. Stock Temperature Matters: Always keep your stock warm. Adding cold stock to the rice will slow down the cooking process and affect the texture.

4. Don’t Overcook the Rice: Risotto should be cooked to al dente, meaning the grains should still have a slight firmness when bitten. Overcooking the rice can make the risotto mushy.

5. Finish with Butter and Cheese: For an extra luxurious finish, stir in a little more butter at the end and more Parmesan. This makes the risotto even richer and creamier.

6. Be Mindful of Salt: Depending on the saltiness of your stock and seafood, you may not need to add much salt. Taste the risotto before seasoning to avoid oversalting.

Mary Berry’s Seafood Risotto is a celebration of fresh, vibrant ingredients, with a delicate balance of flavors that combine to create an indulgent yet light dish. The creamy risotto, paired with tender seafood and bright lemon, is both comforting and refined. It’s a dish that showcases the beauty of simple, quality ingredients and the joy of home cooking.

With a little patience and attention to detail, this seafood risotto will be a showstopper at any dinner table, offering both a satisfying meal and an impressive presentation. Whether you’re cooking for a special occasion or simply want to treat yourself to something elegant, Mary Berry’s Seafood Risotto is sure to become a favorite recipe in your culinary repertoire.

Easy Recipe Variations For Mary Berry’s Seafood Risotto

Mary Berry’s Seafood Risotto is a classic, luxurious dish that’s perfect for any occasion. However, one of the best things about risotto is its versatility.

You can easily tailor this dish to suit different tastes or adapt it based on what’s available in your kitchen. Here are a few easy recipe variations that maintain the heart and soul of Mary Berry’s original while adding unique twists:.

1. Vegetarian Seafood Risotto: If you want to make a vegetarian-friendly version of this dish without losing the comforting creaminess, consider swapping the seafood for vegetables like asparagus, peas, and mushrooms. Sauté them in olive oil and butter before adding the rice to mimic the texture and flavors of the seafood. You can also incorporate some vegetable broth instead of fish stock to maintain a rich flavor profile.

2. Spicy Seafood Risotto: For those who enjoy a bit of heat, adding a touch of spice to your risotto is a great way to liven up the dish. Introduce chili flakes or finely chopped fresh chili peppers when cooking the onions and garlic to infuse the base with a spicy kick. You can also incorporate a small amount of saffron to give the risotto a golden hue, along with a subtle aromatic warmth.

3. Lemon and Herb Seafood Risotto: A fresh citrus note can beautifully complement the delicate flavors of the seafood. Incorporating lemon zest or a squeeze of lemon juice towards the end of cooking will add brightness and vibrancy. You can pair this with fresh herbs like dill, parsley, and tarragon, which will lift the dish and make it feel even more refreshing.

4. Seafood and Bacon Risotto: The smokiness and saltiness of bacon can offer an interesting contrast to the subtle flavors of seafood. Crispy pancetta or streaky bacon can be browned and then mixed into the risotto, adding depth to the dish. It’s a fusion of indulgent flavors that work harmoniously when paired with seafood.

5. Coconut Seafood Risotto: A tropical twist can bring a new dimension to this classic. Instead of using regular stock, try substituting it with coconut milk for a creamy texture and a slightly sweet, nutty flavor. This is a particularly exciting option if you’re using shellfish like prawns or scallops, as the coconut adds an exotic touch that complements the seafood beautifully.

6. Seafood and Tomato Risotto: To add a Mediterranean flair, incorporating tomatoes into your risotto is a wonderful option. You can use fresh diced tomatoes or even sun-dried tomatoes for an extra burst of umami. Adding a splash of white wine and a handful of olives will introduce tanginess and acidity, which balances the richness of the seafood.

By adjusting the flavors and ingredients, you can easily make Mary Berry’s seafood risotto a dish that’s personalized to your preferences. Each variation offers something unique, but they all maintain the creamy, comforting texture that makes risotto so special.

Best Practices To Store Leftovers

Seafood risotto, like many dishes, is best enjoyed fresh, but if you find yourself with leftovers, there are smart ways to store and preserve the quality of the dish. Here’s how to keep your seafood risotto tasting as delicious as possible when reheated:

1. Cool It Quickly: Before storing leftovers, it’s essential to cool the risotto quickly to prevent bacterial growth. Spread it out on a flat surface like a baking sheet or a shallow pan and allow it to cool for about 20 minutes. Don’t leave it out for too long, as food should not be in the danger zone (between 40°F to 140°F) for more than two hours.

2. Airtight Storage: Transfer the cooled risotto to an airtight container. This will help lock in moisture and prevent the dish from drying out while also keeping other odors in the fridge from affecting it. Ensure the container is properly sealed before storing it in the fridge.

3. Refrigerate Promptly: Store the risotto in the refrigerator if you plan to eat it within 1 to 2 days. For optimal taste and texture, try to consume it within this time frame. Seafood can spoil quickly, so it’s essential to stick to the timeline for food safety.

4. Freezing Leftovers: If you have leftover risotto that you don’t think you’ll finish within the next couple of days, freezing it is an option. However, note that seafood can change in texture when frozen and thawed, so it may not be as delicate as when freshly made. To freeze, portion the risotto into freezer-safe containers or freezer bags and remove as much air as possible. Label the containers with the date to track how long they’ve been frozen. When ready to use, thaw it in the refrigerator overnight before reheating.

5. Reheating: The best way to reheat seafood risotto is to add a little liquid (such as water, broth, or even cream) to restore its creamy consistency. Reheat it on the stovetop over low to medium heat, stirring frequently, and add liquid a little at a time until you’ve reached the desired texture. Alternatively, you can reheat in the microwave, but be sure to cover it to avoid drying out the risotto.

By following these storage tips, you can extend the shelf life of your seafood risotto and enjoy its flavors even after the meal is over.

What Goes Well With Seafood Risotto

Seafood risotto is rich, creamy, and full of delicate flavors, so pairing it with the right sides and drinks can elevate the meal to an even higher level. Here are some great options to serve alongside your seafood risotto:

1. Salads

A light and refreshing salad is the perfect counterpart to the richness of risotto. Opt for greens like arugula or spinach dressed with a simple vinaigrette made from olive oil, lemon, and a touch of mustard. A citrus salad with orange, fennel, and radish can also complement the seafood, bringing both sweetness and crunch.

2. Roasted Vegetables

Vegetables that have been roasted bring an earthy contrast to the creamy texture of risotto. Roasted asparagus, baby carrots, or bell peppers provide a balance of flavor and texture that enhances the overall meal. The slight caramelization from roasting also adds a touch of sweetness.

3. Crusty Bread

A good loaf of crusty bread is ideal for mopping up any leftover risotto sauce. Choose a rustic baguette or a sourdough loaf with a chewy, tangy flavor that pairs well with the richness of the dish. It’s also perfect for adding an extra texture to each bite of the creamy risotto.

4. White Wine

A glass of chilled white wine can be the ideal drink to serve with seafood risotto. Opt for something light and crisp, such as a Sauvignon Blanc, Chardonnay, or Pinot Grigio.

These wines have acidity that cuts through the creaminess and complement the flavors of the seafood. A sparkling wine or champagne can also work wonderfully to add a bit of elegance to the meal.

5. Grilled Shellfish

For seafood lovers, serving grilled shellfish, such as shrimp, scallops, or lobster tails, alongside the risotto can take the meal to the next level. The smokiness from the grill adds depth to the dish, while the tender shellfish enhances the seafood flavors in the risotto.

6. Lemon Or Garlic Butter

A drizzle of melted lemon or garlic butter can take your risotto experience to the next level. The citrusy zing from lemon or the savory richness of garlic butter will tie in beautifully with the seafood flavors, providing an additional layer of indulgence.

Conclusion

Mary Berry’s seafood risotto is a delightful dish that offers endless opportunities for customization and variation. Whether you’re making it spicier, vegetarian, or even infusing it with tropical flavors, the key to this recipe’s beauty lies in its adaptability.

Additionally, by understanding the best ways to store and reheat leftovers, you can extend the enjoyment of this luxurious dish without compromising on quality. Pair it with complementary sides and drinks, and you have a well-rounded, satisfying meal that’s perfect for any occasion. Whether it’s for a cozy family dinner or a festive gathering, seafood risotto is a timeless and versatile choice.

FAQs

What Are The Main Ingredients In Mary Berry’s Seafood Risotto?

The main ingredients for Mary Berry’s seafood risotto include Arborio rice, prawns, mussels, white fish (such as cod or haddock), fish stock, white wine, onions, garlic, butter, and Parmesan cheese.

Can I Use Frozen Seafood For Mary Berry’s Seafood Risotto?

Yes, frozen seafood can be used in this recipe. Simply ensure that the seafood is thawed properly before cooking to avoid excess moisture affecting the risotto.

What Type Of Rice Is Best For Making Mary Berry’s Seafood Risotto?

Arborio rice is the best type of rice for making seafood risotto, as it has a high starch content that creates a creamy texture when cooked.

Can I Substitute Fish Stock With Vegetable Or Chicken Stock In Mary Berry’s Seafood Risotto?

While fish stock is preferred for its depth of flavor, you can substitute it with vegetable or chicken stock in Mary Berry’s seafood risotto if needed, but it may alter the overall taste of the dish.

How Do I Prevent The Risotto From Becoming Too Dry?

To prevent the risotto from becoming too dry, make sure to add stock gradually and stir frequently, allowing the rice to absorb the liquid before adding more. If the risotto seems dry, you can always add more stock or a bit of water.

How Can I Make The Seafood Risotto Spicier?

To make Mary Berry’s seafood risotto spicier, you can add chili flakes, fresh chopped chili, or a dash of hot sauce to the dish while cooking. Adjust the amount based on your preferred spice level.

Can I Make Mary Berry’s Seafood Risotto Ahead Of Time?

While risotto is best served freshly made, you can prepare it ahead of time by cooking the rice and seafood separately. Store them separately in the fridge and combine them when reheating, adding a bit more stock to restore creaminess.

How Long Does It Take To Cook Mary Berry’s Seafood Risotto?

Mary Berry’s seafood risotto takes approximately 25-30 minutes to cook. This includes the time needed to sauté the onions, cook the rice, and incorporate the seafood.

Can I Use Other Types Of Seafood In Mary Berry’s Risotto?

Yes, you can experiment with different types of seafood such as scallops, squid, or lobster in Mary Berry’s seafood risotto. Just ensure the seafood is cooked properly before adding it to the risotto.

What Should I Serve With Mary Berry’s Seafood Risotto?

Mary Berry’s seafood risotto can be served with a simple side salad, steamed vegetables, or crusty bread to soak up the delicious sauce. A light white wine, such as Sauvignon Blanc, also pairs well with this dish.