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by The Team
Looking to spoil Mum with an unforgettable seafood meal this Mother’s Day? This luxurious seafood risotto featuring prawns, mussels, and scallops is the perfect main course to impress. Creamy, golden, and full of ocean flavour — it’s everything you want in a special occasion dish.
Whether you’re planning a home-cooked dinner or adding a premium course to a seafood-themed lunch, this saffron risotto with seafood is guaranteed to be a showstopper.
Restaurant-quality at home: Elegant, but easy enough to make in your own kitchen.
Full of premium seafood: Think juicy prawns, sweet scallops, and fresh mussels.
Mother’s Day perfection: Rich flavours, and beautiful plating.
200g arborio rice
6–8 king prawns (peeled and deveined)
4–6 scallops (roe removed, patted dry)
6–8 fresh mussels (scrubbed and debearded)
1L seafood or chicken stock
1 small brown onion (finely diced)
2 cloves garlic (minced)
100ml dry white wine
½ cup grated parmesan cheese
2 tbsp unsalted butter
2 tbsp olive oil
Chopped parsley and lemon wedges to serve
Optional: Parmesan crisp or micro herbs for garnish
In a wide, heavy-based pan, heat 1 tbsp olive oil and 1 tbsp butter.
Add diced onion and garlic, cooking gently until soft.
Stir in arborio rice and toast for 1–2 minutes until lightly translucent.
Pour in the white wine and stir until fully absorbed.
Place mussels in a separate saucepan with a splash of white wine.
Cover and steam for 3–4 minutes until opened. Discard any unopened shells.
Ladle in warm stock, one scoop at a time, stirring frequently.
Continue for 18–20 minutes until the risotto is creamy and the rice is al dente.
Heat a pan with oil until hot. Sear scallops for 1–2 minutes per side until golden. Season with salt.
In the same pan, cook prawns in garlic butter for 2–3 minutes until just pink.
Spoon creamy risotto onto warm plates or bowls.
Top with mussels, seared scallops, and prawns.
Garnish with chopped parsley, lemon wedges, and parmesan crisps for a fine-dining finish.
Use high-quality seafood: Fresh or premium frozen seafood makes all the difference.
Don’t overcook the scallops: They should be just golden on the outside and tender inside.
Make it extra special: Serve with a glass of chilled Chardonnay or Vermentino.
Start with an entrée of Lobster Thermidor or Garlic Butter Scallops, followed by this indulgent saffron risotto. Add a light dessert like lemon posset or chocolate-dipped strawberries to finish.
