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SANJI'S SEAFOOD RISOTTO

cook:

2 h

Picture for Sanji's Seafood Risotto

1,208,296 views  A hearty dish featuring tender shrimp, octopus, and squid, all simmered in a rich, homemade seafood stock. This creamy risotto blends the briny flavors of the ocean with the subtle richness of butter and Parmesan, resulting in a comforting, satisfying meal. Inspired by One Piece.

2 servings

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

For the Seafood & Seafood Stock

For the Seafood & Seafood Stock

shrimp, peeled & deveined

8 oz shrimp, peeled & deveined

squid tubes, cut into rings

6 oz squid tubes, cut into rings

octopus

3 lb octopus

lobster shells

1 ½ lobster shells

water to cover

water to cover

yellow onion, finely chopped

1 yellow onion, finely chopped

carrots, roughly chopped

2 carrots, roughly chopped

celery stalks, roughly chopped

3 celery stalks, roughly chopped

parsley stems, roughly chopped

7 parsley stems, roughly chopped

bay leaves

2 bay leaves

black peppercorns

2 tsp black peppercorns

olive oil

3 tbsp olive oil

For the Risotto

For the Risotto

olive oil

3 tbsp olive oil

yellow onion, chopped

½ yellow onion, chopped

shallot, finely chopped

1 shallot, finely chopped

of salt

pinch of salt

Arborio rice

7 oz Arborio rice

dry white wine

120 ml dry white wine

For the Assembly

For the Assembly

cold butter

1 ½ oz cold butter

fish stock or homemade seafood stock

48 oz fish stock or homemade seafood stock

handfuls parmesan cheese, optional

2 handfuls parmesan cheese, optional

fresh parsley, finely chopped

2 tbsp fresh parsley, finely chopped

salt to taste

salt to taste

TOOLS

large stock pot

large stock pot

fine mech sieve

fine mech sieve

high walled saucepan

high walled saucepan

Chef's knife

Chef's knife

cutting board

cutting board

wooden spoon

wooden spoon

paper towels

paper towels

measuring cups & spoons

measuring cups & spoons

kitchen scale, optional

kitchen scale, optional

mixing bowls

mixing bowls

prep bowls

prep bowls

DIRECTIONS

1.

For the Seafood & Seafood Stock

1.

Peel and devein shrimp, using a paper towel for extra grip to remove the digestive tract. Reserve the shells.

shrimp, peeled & deveined

8 oz shrimp, peeled & deveined

paper towels

paper towels

2.

Slice squid tubes into rings.

squid tubes, cut into rings

6 oz squid tubes, cut into rings

Chef's knife

Chef's knife

cutting board

cutting board

3.

Separate the legs from octopus for easier cooking.

octopus

3 lb octopus

Chef's knife

Chef's knife

cutting board

cutting board

4.

In a large pot, heat olive oil over medium heat.

olive oil

3 tbsp olive oil

large stock pot

large stock pot

5.

Add shrimp shells and any lobster shells, toasting them until they turn bright orange, about 2 to 3 minutes.

shrimp, peeled & deveined

8 oz shrimp, peeled & deveined

lobster shells

1 ½ lobster shells

6.

Add the octopus legs and head, cooking for another 2 minutes.

octopus

3 lb octopus

7.

Pour in water, then add chopped onions, parsley stems, carrots, celery, bay leaves, and peppercorns.

water to cover

water to cover

yellow onion, finely chopped

1 yellow onion, finely chopped

carrots, roughly chopped

2 carrots, roughly chopped

celery stalks, roughly chopped

3 celery stalks, roughly chopped

parsley stems, roughly chopped

7 parsley stems, roughly chopped

bay leaves

2 bay leaves

black peppercorns

2 tsp black peppercorns

8.

Bring to a simmer and let cook for 1 hour to develop flavors and tenderize the octopus.

mixing bowls

mixing bowls

9.

Strain the stock through a fine mesh sieve, reserving the octopus legs for later.

octopus

3 lb octopus

fine mech sieve

fine mech sieve

10.

For the Risotto

1.

In a high-walled saucepan, heat olive oil over medium heat.

olive oil

3 tbsp olive oil

high walled saucepan

high walled saucepan

2.

Add finely chopped yellow onion and shallot with a pinch of salt, cooking until translucent, about 3-4 minutes.

yellow onion, chopped

½ yellow onion, chopped

shallot, finely chopped

1 shallot, finely chopped

of salt

pinch of salt

3.

Add Arborio rice, toasting until the grains turn translucent, about 2-3 minutes.

Arborio rice

7 oz Arborio rice

4.

Pour in dry white wine, stirring until absorbed.

dry white wine

120 ml dry white wine

wooden spoon

wooden spoon

5.

For the Assembly

1.

Begin adding the seafood stock to the rice, 1/4 cup at a time, stirring constantly until absorbed before adding more.

For the Seafood & Seafood Stock

For the Seafood & Seafood Stock

For the Risotto

For the Risotto

measuring cups & spoons

measuring cups & spoons

2.

Continue this process until most of the stock is absorbed, leaving about 1/4 cup for the final step.

For the Seafood & Seafood Stock

For the Seafood & Seafood Stock

For the Risotto

For the Risotto

3.

Once most of the stock has been incorporated, add the shrimp, squid, and reserved octopus legs to the risotto.

shrimp, peeled & deveined

8 oz shrimp, peeled & deveined

squid tubes, cut into rings

6 oz squid tubes, cut into rings

octopus

3 lb octopus

4.

Stir in the remaining stock and cook until the shrimp turn bright orange and the squid firms into rings, about 2-3 minutes.

For the Seafood & Seafood Stock

For the Seafood & Seafood Stock

fish stock or homemade seafood stock

48 oz fish stock or homemade seafood stock

5.

Turn off the heat, then stir in butter and finely chopped parsley.

cold butter

1 ½ oz cold butter

fresh parsley, finely chopped

2 tbsp fresh parsley, finely chopped

6.

Optional: Fold in two generous handfuls of grated Parmesan cheese for a richer texture and flavor.

handfuls parmesan cheese, optional

2 handfuls parmesan cheese, optional

7.

Taste and adjust seasoning as needed.

salt to taste

salt to taste

8.

Serve hot, garnished with extra parsley if desired.

fresh parsley, finely chopped

2 tbsp fresh parsley, finely chopped

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