Seafood Risotto


  • 2 cups Italian Arborio rice
  • About 7 cups vegetable stock (or the strained broth from cooking the seafood)
  • ¼ cup unsalted butter
  • 2/3 cup finely chopped yellow onion
  • 1½ teaspoons minced garlic
  • ½ cup Handley Cellars Chardonnay
  • 3 tablespoons fresh squeezed lime juice (or lemon)
  • Approximately 2 cups cooked & cleaned shellfish (crab or lobster for an elegant feast, or medium shrimp work well also)
  • 1 cup cooked English peas
  • Kosher salt & pepper to taste
  • 2 tablespoons chopped fresh parsley


1. Wash and drain rice, rinsing several times until the water runs clear.
2. Bring the stock or broth to a simmer over high heat, then reduce to a simmer while cooking the rice.
3. In a heavy sauté pan or skillet, melt the butter over medium-high heat. Add the onion and cook until translucent, stirring frequently, about 5 minutes. Add the garlic and drained rice, and stir until all the grains are well coated in butter. Cook until the rice begins to turn translucent, about 2 minutes.
4. Add the wine and cook, stirring constantly until it has evaporated, about 3 minutes. Add ½ cup of the simmering stock, lowering the heat if the liquid is evaporating too quickly. Keep the rice at a simmer and stir frequently, scraping the bottom and sides of the pan until all of the liquid has been absorbed.
5. Continue to add the broth ½ cup at a time, each time the rice becomes dry, and stir the rice as it continues to cook.
6. As the risotto approaches completion, looking creamy and almost pourable, add the broth only ¼ cup at a time. You may not need it all. (If you need more, you may add hot water).
7. When the rice is almost done after about 20 minutes, add the shellfish, fresh squeezed lime, the peas, and salt & pepper to taste. Cook until the rice is al dente, about 25 minutes total.
8. Spoon into bowls and garnish with minced parsley to serve.