4 Reviews

I used Arborio rice and for 1 cup of rice (2 servings) it took a full 5 cups of liquid to make a good creamy risotto. If the liquid amount wasn't so far off I would rate this higher. All of my sea food was cleaned and frozen so I added it with the last liquid addition and it came out just right. I think that adding some garlic with the onions when they are almost done would be a good addition. I must say that this recipe makes huge servings, the 2 servings I made yielded at the minimum 4 servings and possibly more so it gives a lot of bang for your buck!

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Annacia September 12, 2008

This was a nice dish. As with another viewer, found the liquid wasn't quite enough to completely soften the rice. Almost but not quite. I added fresh lemon wedges on side to serve which helped enhance the seafood flavours. Made for ZWT4

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Debi June 17, 2008

We thought this risotto was tasty. We ended up having to use considerably more wine and broth than what was posted (perhaps double) in order to make the rice soft. I thought this had nice flavor. However, another seafood risotto recipe that I like uses a bit of bacon in the dish in order to give it additional flavor. I think I might try it that way in the future. I had no mussels on hand, so I substituted clams. Otherwise, I followed the directions as posted. Made for ZWT4.

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Dr. Jenny June 07, 2008

Delicious risotto! After a long day at work I just wanted to come home and make one complete meal, this was it! I had to use mussel meat because I couldn't find mussels with the shell but otherwise I kept to the recipe and we all enjoyed it. Thank you JackieOhNo! - *Made for Zaar World Tour 4*

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Chef floWer June 01, 2008
Seafood Risotto