Indulge in the ultimate surf and turf experience with our Seafood and Steak Risotto. This dish combines the rich, creamy texture of classic Italian risotto with tender steak bites and succulent seafood, creating a decadent and flavorful meal that’s perfect for special occasions or when you simply want to treat yourself. Each bite offers a harmony of land and sea, all brought together by the velvety smoothness of the risotto. Let’s get started on this culinary delight!
Ingredients
For the Steak and Seafood:
- 8 ounces steak (such as ribeye or sirloin), cut into bite-sized pieces
- 8 ounces large shrimp, peeled and deveined
- 8 ounces sea scallops, patted dry
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (for garnish)
For the Risotto:
- 1 1/2 cups Arborio rice
- 4 cups chicken or seafood broth, kept warm
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white grape juice or chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions
- Cook the Steak:
- Season the steak pieces with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the steak and cook for 3-4 minutes, turning to brown on all sides until medium-rare. Remove the steak from the skillet and set aside.
- Cook the Seafood:
- In the same skillet, add 1 tablespoon of butter. Once melted, add the shrimp and scallops. Cook for 2-3 minutes per side, until the shrimp are pink and the scallops have a golden crust. Season with salt and pepper, then remove the seafood from the skillet and set aside with the steak.
- Start the Risotto:
- In a large saucepan or another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Stir in the Arborio rice, cooking for 1-2 minutes to lightly toast the rice. Pour in the white grape juice (or chicken broth) and stir until absorbed.
- Cook the Risotto:
- Begin adding the warm broth, one ladleful at a time, stirring constantly. Allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes. The risotto should have a slightly al dente texture.
- Finish the Risotto:
- Once the risotto is cooked, stir in the Parmesan cheese and remaining tablespoon of butter. Season with salt and pepper to taste. Gently fold in the cooked steak, shrimp, and scallops to incorporate evenly.
- Serve:
- Transfer the risotto to plates and garnish with fresh parsley. Serve immediately, savoring the rich flavors of this luxurious surf and turf dish.
How to Prepare
The key to a perfect risotto is patience and constant stirring, which helps release the starches from the rice, creating that signature creamy texture. Cooking the steak and seafood separately ensures each component is perfectly cooked and retains its distinct flavor. This dish is rich and satisfying on its own but pairs beautifully with a crisp green salad or roasted vegetables.
Preparation Time
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
Servings
This recipe serves 4 people.
FAQs
- Can I use other types of seafood? Yes, you can add lobster, crab, or even mussels for a different twist.
- What can I serve with this risotto? A simple arugula salad or steamed asparagus would complement the richness of the dish.
- Can I use a different type of rice? Arborio rice is traditional for risotto, but you can use Carnaroli or Vialone Nano rice for similar results.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a bit of broth to loosen the risotto if needed.
- Can I make this dish ahead of time? It’s best served fresh, but you can cook the steak and seafood ahead of time and reheat them gently before adding to the risotto.
