We Cook! Mill’s Tavern’s Saffron Seafood Risotto (gluten-free)

Saffron Seafood Risotto (Gluten-Free) (Serves 4):

This risotto from Mill’s Tavern combines fresh seafood with the aromatic richness of saffron for a creamy, flavorful dish. Perfect for a special occasion or a cozy family dinner.

INGREDIENTS:
For the Seafood:

• 1 1/2 cups of cooked lobster meat, cut into bite-sized pieces
• 12 large shrimp (about 1 lb.), peeled, deveined, and tails removed
• 8 large scallops (about 1 lb.), cleaned and patted dry
  
  

For the Risotto:

• 1 1/2 cups Arborio rice
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp saffron threads
• 1/2 cup of dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
• 5 cups seafood or lobster stock, warmed
• 2 tbsp. butter, divided
• 2 tbsp. olive oil
  
  

For Finishing:

• 1/2 cup grated Parmesan cheese (optional but recommended for richness)
• 1 tsp. lemon zest, freshly grated
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving
  
  

INSTRUCTIONS:

1. Infuse stock with saffron
2. In a small bowl, combine 1/4 cup of warmed seafood or lobster stock with the saffron threads.
3. Let it steep for 10 minutes to release the saffron’s color and flavor.
   
   
4. Sear the Seafood:
5. Heat 1 tbsp. of olive oil and 1 tbsp. of butter in a large skillet over medium-high heat.
6. Season the shrimp and scallops lightly with salt and pepper.
7. Sear the shrimp and scallops for about 1-2 minutes per side until golden but not fully cooked.
8. Remove and set aside on a plate.
   
   
9. Prepare Risotto:
10. In a large, deep skillet or pot, heat the remaining olive oil over medium heat.
11. Add the diced onion and cook until softened, about 3 minutes.
12. Add the garlic and cook for another 30 seconds, until fragrant.
    1. Add the Arborio rice to the skillet, stirring well to coat the grains in the oil, and toast them for about 2 minutes.
    1. Pour in the white wine and stir until it is absorbed.
    1. Begin adding the warm stock, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
    1. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
    1. Stir in the saffron-infused stock, along with the seared shrimp, scallops, and lobster meat.
    1. Continue to cook for an additional 2-3 minutes until the seafood is fully cooked and incorporated into the risotto.
       
       
13. Finish the Dish and Serve:
    1. Add the remaining butter, grated Parmesan (if using), and lemon zest.
    1. Adjust seasoning with salt and black pepper.
    1. Stir well, then remove from heat and let the risotto sit, covered, for 1-2 minutes.
    1. Spoon the risotto onto plates, garnish with chopped fresh parsley, and serve with lemon wedges on the side
       
       

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.