Saffron Risotto with Shrimps and Scallops & Wine Pairing

Saffron Risotto with Shrimps and Scallops: A Luxurious Dinner with Perfect Wine Pairing

Silky, golden saffron risotto crowned with sweet prawns and caramelized scallops is the kind of dish that turns an ordinary night into a restaurant-level experience. The rice is creamy and fragrant, the seafood is tender and lightly seared, and the whole plate begs for a perfectly chilled glass of wine alongside.

This is the kind of risotto recipe saffron lovers dream about: rich but balanced, elegant but comforting, and surprisingly achievable at home with a bit of focus and a good stock. It’s also a dream dish for wine pairing—there’s enough creaminess and umami to handle richer whites, but also enough delicacy to showcase aromatic, fresh styles.

Whether you’re planning a date night, a special-occasion dinner, or just want to elevate a quiet evening at home, this saffron risotto with shrimps and scallops delivers serious wow-factor. And with Vinomat in your pocket to fine-tune the wine match, you can dial in that perfect bottle from your local shop in seconds.

About This Dish

At its heart, this is a classic Italian saffron risotto dressed up with pristine seafood. Risotto alla Milanese is one of the most iconic Italian saffron risotto recipes, traditionally made with beef stock and often served alongside osso buco. Here, we borrow the luxurious saffron-and-Parmesan base and give it a coastal twist with prawns and scallops.

The result is a dish that feels like a cross between Northern Italian comfort food and a refined seafood entrée you’d expect in a white-tablecloth restaurant. The rice is cooked slowly with hot stock, absorbing flavor and starch until it becomes irresistibly creamy—no cream needed. Saffron threads infuse the risotto with their unmistakable floral, slightly earthy aroma and that signature golden hue.

Shrimps (prawns) and scallops add sweetness, brininess, and a delicate, almost buttery texture. When seared properly, scallops take on a gorgeous caramelized crust that contrasts beautifully with the soft risotto beneath. This balance of richness, umami, and gentle seafood flavors is exactly why so many Italian saffron risotto recipes pair beautifully with expressive white wines.

If you’ve ever searched for a “risotto saffron recipe” and felt intimidated, consider this your friendly guide. The technique is straightforward: hot stock, patient stirring, and attention to texture. Once you’ve mastered this, you’ll be ready to explore more risotto recipes saffron lovers adore—from simple vegetarian versions to playful riffs inspired by the famous Matt Damon saffron risotto with steamed asparagus recipe that went viral among food fans.

Key Ingredients & Their Role

A great saffron risotto recipe is all about harmony—each ingredient plays a clear, important role in both flavor and texture, and also influences your wine pairing choices.

Arborio rice This short-grain Italian rice is high in starch, which releases gradually as you stir, creating that trademark creamy consistency. Arborio (or similar rices like Carnaroli) is essential: long-grain rice will never give you that luscious, spoon-coating texture.

Saffron threads Saffron is the soul of this dish. Just a quarter teaspoon of threads infuses the risotto with floral, honeyed, and slightly earthy notes plus a deep golden color. Saffron’s aromatic intensity is why you want wines with good aroma and acidity, but not heavy oak, so the spice can shine.

Prawns (shrimps) and scallops Sweet, delicate seafood adds gentle brininess and a tender bite. The natural sweetness of scallops, especially when seared until just golden, brings out the nutty side of Parmesan and the subtle sweetness of saffron. For wine pairing, that combination of creaminess and sweetness points toward medium-bodied whites with fresh acidity—think coastal Italian whites, California Chardonnay with moderate oak, or vibrant Spanish Albariño.

Onion and garlic These aromatics form the savory backbone of the risotto. Gently cooked without browning, they add sweetness and depth without overpowering the saffron.

Dry white wine Deglazing with dry white wine adds acidity and complexity, lifting the richness of the rice. Because you typically drink what you cook with, choose a good but affordable bottle—something in the $15–$25 range from Total Wine, Trader Joe’s, or your local shop works perfectly.

Chicken or fish stock Warm stock slowly absorbed into the rice builds layers of flavor. Fish or seafood stock will emphasize the oceanic character, while chicken stock offers a milder, comfort-food profile. Either way, the savory base supports medium-bodied, high-acid wines.

Butter and Parmesan cheese These are your finishing touches for creaminess, gloss, and umami. Butter smooths out the risotto, while finely grated Parmesan melts in, adding saltiness and depth. This extra richness suggests wines with enough body and texture to keep up—no ultra-light whites here.

Together, these ingredients create a saffron risotto that is creamy, savory, and gently aromatic, perfectly structured for confident wine pairing.

Recipe

Ingredients:

• 1 1/2 cups Arborio rice
• 1/4 tsp Saffron threads
• 12 Prawns (peeled and deveined)
• 8 Scallops
• 1 Onion (finely chopped)
• 2 cloves Garlic (minced)
• 1/2 cup Dry white wine
• 4 cups (heated) Chicken or fish stock
• 3 tbsp Butter
• 2 tbsp Olive oil
• 1/2 cup Parmesan cheese (finely grated)
• To taste Salt
• To taste Black pepper
• Optional Edible flowers and microgreens (for garnish)

Instructions:

1. Finely chop the onion and mince the garlic. Measure out all ingredients. Heat the stock in a saucepan and keep it warm over low heat.
2. In a large pan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the onion and garlic, cooking until softened but not browned (about 3 minutes).
3. Stir in the Arborio rice and cook for about 2 minutes until it is slightly translucent. Add the saffron threads, followed by the white wine, stirring until absorbed.
4. Add the stock, one ladle at a time, stirring continuously. Wait until the liquid is absorbed before adding the next ladle. Cook for 18–20 minutes or until the risotto is creamy and the rice is tender but slightly al dente.
5. Stir in 2 tbsp butter and the grated Parmesan cheese. Season with salt and pepper, cover, and set aside to stay warm.
6. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Pat the prawns and scallops dry, then season them with salt and pepper. Sear the scallops for 2 minutes per side and the prawns for 1–2 minutes per side, until golden and cooked through.
7. To plate, spoon the saffron risotto into the center of each plate. Arrange the seared prawns and scallops on top. Garnish with edible flowers and microgreens for an elegant presentation.

Nutrition Facts (per serving):

• Calories: 550 kcal
• Protein: 25.0g
• Fat: 30.0g
• Carbohydrates: 55.0g
• Salt: 3.5g

Dietary Information: Contains gluten, Contains dairy, Nut-free

Perfect Wine Pairings

A dish this special deserves a thoughtful wine pairing. The key is to match the saffron risotto’s creaminess and umami, plus the sweet, delicate seafood, without overpowering them.

Here are the main wine traits to look for:

• Body: Medium to medium-plus body to stand up to butter and Parmesan
• Acidity: Bright acidity to cut through creaminess and refresh your palate
• Oak: Light or well-integrated oak at most; heavy oak can clash with saffron
• Tannins: Low tannins (this is a seafood and risotto saffron recipe, not a steak!)

1. California Chardonnay (Sonoma or Carneros)

Look for a Sonoma Coast or Carneros Chardonnay in the $18–$28 range with moderate oak and good acidity. These wines often show flavors of lemon cream, apple, pear, and subtle vanilla that echo the buttery texture of the risotto without overwhelming the seafood.

You’ll find excellent options at Total Wine, BevMo, and many grocery stores. At Trader Joe’s, seek out their reserve or estate-labeled Chardonnays from coastal California regions for a great value wine recommendation.

2. Northern Italian Whites (Pinot Grigio, Soave, Gavi)

To channel the spirit of Italian saffron risotto recipes, try:

• Alto Adige or Friuli Pinot Grigio
• Soave Classico (Garganega-based)
• Gavi (Cortese)

These wines are crisp, mineral, and citrus-driven, with enough texture to complement the Arborio rice. They’re widely available at Total Wine and many local wine shops in the $15–$22 range. Their bright acidity is fantastic with both prawns and scallops.

3. Spanish Albariño or Godello

From Rías Baixas (Albariño) or Valdeorras (Godello), these Spanish whites are tailor-made for seafood. Albariño gives you lime, stone fruit, and a saline edge that highlights the oceanic notes of the dish, while Godello offers a creamier texture with pear and floral notes that flatter saffron.

Look for bottles around $16–$24 at BevMo or your local shop. These are excellent when you want something a bit different from Italian classics but still highly food-friendly.

4. Oregon Pinot Gris or Washington State Riesling (Dry)

• Oregon Pinot Gris has generous fruit, a rounded mouthfeel, and bright acidity—ideal for a creamy saffron risotto with shrimps and scallops.
• A dry Washington Riesling offers citrus, green apple, and subtle stone fruit with a racy spine of acidity. It’s a great choice if your Parmesan is on the salty side, as the fruitiness provides balance.

Both styles are widely distributed across the U.S., commonly found at Total Wine and Trader Joe’s in the $14–$20 range.

Use Vinomat to plug in this dish, specify whether you’re emphasizing the prawns or scallops, and it will refine these categories into specific bottles available near you.

Cooking Tips & Techniques

1. Respect the rice Use Arborio (or another risotto rice) and do not rinse it—the surface starch is what creates creaminess. Toast the rice gently in fat until the grains look slightly translucent around the edges.

2. Keep your stock hot Cold stock will shock the rice and slow down cooking. Keep it at a low simmer in a separate pot so each ladle you add maintains an even temperature and encourages steady starch release.

3. Add liquid gradually The hallmark of a great risotto recipe saffron or otherwise is patience. Add stock one ladle at a time, stirring often, and only add more once the previous addition is nearly absorbed. This slow process is what creates that luscious texture.

4. Watch the texture, not the clock Times are a guide, but the real test is texture. The rice should be al dente—tender but with a slight bite—and the risotto should be loose and creamy, flowing softly when you tilt the pan. If it sits in a stiff mound, add a splash more hot stock.

5. Sear seafood properly Pat prawns and scallops very dry; moisture is the enemy of a good sear. Use a hot pan, give them space, and resist moving them too soon. You’re looking for golden edges while keeping the centers just cooked and tender.

6. Finish off the heat When the rice is just right, remove the pan from the heat before stirring in butter and Parmesan. This helps prevent splitting and keeps the risotto silky rather than greasy.

Once you’re comfortable with this technique, you can riff on other ideas, like adding asparagus tips inspired by that famous Matt Damon saffron risotto with steamed asparagus recipe, or folding in seasonal vegetables.

Serving Suggestions

This saffron risotto is rich and elegant, so presentation and accompaniments matter.

• Plating: Spoon a generous pool of risotto into the center of a warm, wide-rimmed bowl or plate. Gently shake the plate so the risotto spreads into an even, glossy layer.
• Top with seafood: Arrange the seared scallops and prawns on top—odd numbers of scallops (3 per plate) tend to look more restaurant-style. Let their caramelized sides face up.
• Garnish: A light sprinkle of extra-fine Parmesan, a twist of black pepper, and the optional edible flowers and microgreens make the plate look like fine dining. A drizzle of high-quality extra virgin olive oil adds aroma and sheen.
• Sides: Keep sides simple so they don’t compete with the risotto saffron recipe. A crisp green salad with lemony vinaigrette or lightly steamed asparagus or green beans works beautifully.
• Wine & temperature: Serve your chosen white wine lightly chilled (around 45–50°F). Pour just before serving so the aromas open up as the risotto cools slightly.

Set the table with real napkins, dim the lights, and let the golden color of the dish and the aromas from your glass take center stage—it’s a small effort that makes the whole experience feel special.

Conclusion

This saffron risotto with shrimps and scallops brings together everything we love about Italian comfort food and coastal seafood: creamy rice, fragrant saffron, sweet shellfish, and a perfect excuse to open a great bottle of wine.

Once you master this saffron risotto guide, you’ll have a show-stopping centerpiece for date nights, celebrations, or whenever you want to treat yourself. Use Vinomat to explore pairings—from Sonoma Chardonnay to Spanish Albariño—and discover just how much the right wine can elevate every bite.