This vibrant dish begins with a classic risotto base — Arborio rice slowly simmered in white wine and seafood stock, stirred continuously to release its natural starch and achieve that signature creamy texture. A generous spoonful of basil pesto is folded in mid-way through cooking, infusing the rice with bright notes of garlic, Parmesan, and fresh basil.
To elevate the dish, a medley of seafood is added — typically tender shrimp, seared scallops, and sweet, delicate mussels or calamari. These are either cooked separately and folded in at the end or gently poached in the risotto’s final stages to maintain their delicate textures and flavors.
Dining and Cooking