Cooking up a delicious, creamy seafood risotto with Buckley Healthcare Center

Mass Appeal

Buckley Healthcare Center’s Seasons Restaurant Head Chef Mike Harrison is here to show us how to make creamy seafood risotto with spinach and arugula.

Buckley Healthcare Center is dedicated to maximizing the well-being and independence of their residents. Their Season’s Restaurant is part of that commitment. It’s open to residents and visitors. 

Creamy Seafood Risotto with Spinach and Arugula


3 cups bottled clam juice
2 ½ cups water 
2 tablespoons extra virgin olive oil 
4 cups of baby spinach and arugula 
1 small onion, finely chopped 
Salt and fresh ground pepper 
1 ½ cups Arborio rice (10 ounces) 
Pinch of saffron threads 
½ cup dry white wine 
1 tablespoon unsalted butter 
1 shallot, minced 
½-pound cooked shrimp, cut into 3rds 
½-pound mussels
½-pound scallops 
½-pound lump crabmeat 
2 tablespoons chopped flat-leaf parsley 
½ cup mascarpone cheese 

How to Make It 
Step 1: In a medium saucepan, combine the clam broth and water and bring to a simmer. 
             Keep warm.

Step 2: In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper
             and cook over moderate heat, stirring, until softened about 5 minutes. Add spinach 
             and arugula and cook stirring just until wilted, about 2 minutes. Add the rice and 
             cook for 1 minute, stirring to thoroughly coat. Crumble the saffron into the wine 
             and add it to the rice. Cook, stirring until the wine is absorbed. Add 1 cup of the 
             warm clam juice and cook over moderate heat, stirring constantly, until near absorbed. 
             Continue adding the juice ½ cup at a time, and stirring constantly until it is nearly 
             absorbed between additions. The risotto is done when the rice is al dente and 
             suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper

Step 3:  Melt the butter in a large skillet. Add the shallot and cook over moderate heat until 
              Softened, about 2 minutes. Add the shrimp, mussels, scallops and crab until just heated
              through. Scrape the seafood into the risotto and stir in the parsley and mascarpone. 
              Serve immediately. 

Promotional consideration provided by Buckley Healthcare Center.

Copyright 2020 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Trending Stories

Contact Mass Appeal

Donate Today