Seafood Mushroom Risotto: My Nicollet Island Inspiration

The first time I had Seafood Mushroom Risotto was at the beautiful Nicollet Island Inn in Minneapolis — one of those cozy, elegant places where every bite feels like a little luxury. The risotto was creamy, rich, and perfectly balanced with tender seafood and earthy mushrooms. I remember thinking, I have to figure out how to make this at home.

After a few tries (and a few too many taste tests!), I finally landed on a version that brings that same fine-dining feel right into my kitchen — but at a fraction of the cost. It’s a dish that feels indulgent and impressive, yet comforting and approachable.

This Seafood Mushroom Risotto can easily stand on its own, but it also pairs beautifully with a crisp salad, garlic bread, or a glass of chilled white wine.

Seafood Mushroom Risotto

Serves: 4

Ingredients

• 1 cup Arborio rice

• 3 tbsp butter, divided

• 1 tbsp olive oil

• ½ lb shrimp, peeled and deveined

• ½ lb scallops (or substitute crab meat or a mix of seafood)

• 1 cup mushrooms, sliced (cremini or button work great)

• ½ small onion or 1 shallot, finely diced

• 2 cloves garlic, minced

• ½ cup dry white wine (optional but recommended)

• 4 cups seafood or chicken stock, kept warm

• ½ cup grated Parmesan cheese

• ¼ cup heavy cream (optional for extra richness)

• Salt and pepper, to taste

• Fresh parsley or chives, for garnish

• Lemon wedge, for serving (optional)

Instructions

1. Prepare the stock:In a small pot, keep your stock warm on low heat — this helps the rice cook evenly.

2. Sauté the seafood:In a large skillet or saucepan, heat 1 tablespoon of butter and olive oil over medium heat. Add shrimp and scallops, season lightly with salt and pepper, and cook until just opaque (about 2–3 minutes per side). Remove and set aside.

3. Cook the mushrooms:In the same pan, add another tablespoon of butter and toss in the mushrooms. Sauté until golden and softened. Add the onions and garlic; cook another 2–3 minutes until fragrant.

4. Toast the rice:Stir in the Arborio rice and cook for about 1–2 minutes, coating each grain with the butter and mushroom mixture.

5. Add the wine:Pour in the white wine and stir until mostly absorbed. (If skipping wine, start adding stock right away.)

6. Add the stock gradually:Add ½ cup of warm stock at a time, stirring gently and allowing it to absorb before adding more. This process takes about 20–25 minutes — slow and steady makes the creamiest risotto!

7. Finish with seafood and cheese:Once the rice is tender and creamy, stir in the cooked seafood, remaining tablespoon of butter, Parmesan cheese, and a splash of cream if using. Taste and adjust seasoning with salt and pepper.

8. Serve and garnish:Spoon into warm bowls, top with fresh herbs, and serve with a squeeze of lemon if desired.

This recipe brings a touch of fine dining into your home kitchen — elegant enough for date night, yet comforting enough for a cozy weekend dinner. Every time I make it, I’m reminded of that first taste at Nicollet Island Inn — rich, flavorful, and simply unforgettable.