Creamy Saffron Seafood Risotto

Saffron and seafood makes the Risotto perfect. Check it out!


Saffron strands 1 Pinch
Hot water 1/4 Cup (4 tbs)
Vegetable stock 6 Cup (96 tbs)
Onion 1/2 Medium , diced
Fennel 50 Gram , thinly sliced
Olive oil 1 Tablespoon
Brandy 1/4 Cup (4 tbs)
Carnaroli rice 140 Gram
Mussels 230 Gram , cleaned and debearded
Shrimp 130 Gram , peeled and deveined
Bay scallops 200 Gram
Unsalted butter 1 Tablespoon
Salt and pepper To Taste



1. Soak saffron in hot water for 20 minutes.

2. In a sauce pan heat the stock gently.


3. In a pan, heat olive oil, add onion, fennel and sweat for 5 minutes.

4. Pour brandy and cook until completely absorbed.

5. Add rice and cook for 3-5 minutes.

6. Pour saffron water and a ladle of hot stock to the rice. Stir until the liquid has fully absorbed. Repeat the process until the rice is tender but still firm to the bite.

7. Add mussels, followed by a ladle of stock. Cover and cook for 3 minutes or until mussels are fully opened.

8. Add shrimp and scallop. Cook for 2 minutes.

9. Add butter and season to taste.


10. Serve hot and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 777Calories from Fat 166

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 2209 mg92.04%

Total Carbohydrates 70 g23.3%

Dietary Fiber 6 g24%

Sugars 2 g

Protein 55 g110%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet