Seafood Risotto with Tomatoes and Gremolata

Preparation info

  • Difficulty


  • Serves


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

I usually serve this combination of shellfish, tomato, and gremolata, that magic trio of lemon zest, garlic, and parsley, as a linguine or spaghetti dish, but I find that it also makes a very sprightly risotto.


  • 5 to 6 cups Chicken Stock or Fish Fumet combined with juices from tomatoes
  • 6 tablespoons olive oil
  • pounds crabmeat, picked over for cartilage and broken into large pieces; or bay or sea scallops, tough foot removed; or medium shrimp, shelled and deveined
  • Salt and freshly ground pepper
  • ¾ cup unsalted butter
  • cups diced onions
  • 2 cups Arborio rice
  • 3 cups diced drained canned Italian plum tomatoes, juices added to the stock
  • 2 tablespoons finely minced garlic
  • 3 tablespoons lemon zest covered with 2 tablespoons lemon juice
  • ¾ cup chopped fresh parsley, plus additional for garnish


Heat the chicken stock to boiling in a saucepan, then reduce the heat and hold at a simmer.

Heat the olive oil in a large sauté pan or skillet over medium heat. Sprinkle the shellfish with salt and pepper, add it to the pan, and sauté it quickly. If you are using crabmeat, just warm it in a little butter for a minute.

Heat the butter in a wide heavy saucepan over low heat. Add the onions and cook until translucent, about 5 minutes. Add the rice and cook, stirring to coat with butter, until opaque, 3 to 5 minutes.

Add ½ cup hot stock and cook, stirring constantly, until the stock is absorbed. Continue adding the stock, ½ cup at a time, and stirring until the rice is almost completely cooked. Add the tomatoes, garlic, lemon zest, and parsley and continue to cook. A minute or two before the rice is perfectly cooked, add the shellfish. Season with salt and pepper to taste and sprinkle with a little more parsley. No cheese, please.