Why You’ll Love this Surf & Turf Risotto
If you’ve ever craved the perfect marriage of land and sea flavors, this Surf & Turf Risotto might just become your new favorite indulgence.
I’m obsessed with how the tender beef tenderloin pairs with succulent prawns, all nestled in creamy, wine-infused arborio rice. The mushrooms add an earthy depth that ties everything together.
What makes it special? It’s the combination of textures—velvety risotto, melt-in-your-mouth beef, and that perfect prawn snap.
Plus, it’s impressive enough for date night but actually simpler than it looks. Who needs a steakhouse when you can create this showstopper at home?
What Ingredients are in Surf & Turf Risotto?
This Surf & Turf Risotto brings together all the rich flavors of land and sea in one luxurious dish. The beauty of this recipe lies in its thoughtful combination of earthy mushrooms, tender beef, and sweet prawns, all coming together around creamy arborio rice. I love how the wine and beef broth create this amazing depth of flavor that you just can’t get any other way. Ready to gather everything you need for this showstopper?
Ingredients:
- 1½ pounds arborio rice
- 1 pound brown button mushrooms, sliced
- 12 pieces beef tenderloin (3/8 inch steaks)
- 18 prawns (16-20 count)
- 6 cups beef broth
- 2 cups water
- ½ cup Sauvignon Blanc wine
- 1 cup sweet onion, cut into small cubes
- 1 cup plum tomatoes, sliced
- 5 garlic cloves, minced
- 2 tablespoons shallots, minced
- Unsalted butter (about 12 tablespoons total)
- 1 teaspoon salt
- ½ teaspoon white pepper
- Fresh chives, minced, for garnish
When shopping for these ingredients, quality really matters. Splurge on good beef tenderloin if you can—it’s the star of the show alongside those plump prawns. Fresh prawns are preferable to frozen, but if you must use frozen, thaw them completely and pat them dry before cooking. For the arborio rice, don’t try substituting regular long-grain rice; arborio’s high starch content is what gives risotto that signature creamy texture without adding cream. And about that wine—while you need only a half cup for cooking, choose something you’d enjoy drinking with the meal. The flavors concentrate as it cooks, so a wine you don’t like will only become more noticeable in the finished dish.
How to Make this Surf & Turf Risotto
Making this surf and turf risotto involves a beautiful dance of timing and technique, but don’t worry—it’s completely doable even for those of us who don’t typically attempt restaurant-quality dishes at home.
Start by heating a medium stockpot and adding 3 tablespoons of butter along with your sliced brown button mushrooms (1 pound), minced garlic (5 cloves), minced shallots (2 tablespoons), and cubed sweet onion (1 cup). Let these aromatics sauté for about 5 minutes until they become fragrant and the mushrooms begin to release their moisture.
Then add the sliced plum tomatoes (1 cup), beef broth (6 cups) and water (2 cups), bringing everything to a boil before reducing to a gentle simmer.
While your broth mixture is warming, the real risotto magic begins. In a heated 12-inch sauté pan, melt 3 tablespoons of butter and add the arborio rice (1½ pounds), stirring continuously with a wooden spatula to coat each grain. This step, called toasting the rice, is essential for developing flavor—can you smell that nutty aroma?
Now comes the meditative part: add about 2 cups of your warm stock mixture and stir, stir, stir. As the liquid gets absorbed, add more stock about ¾ cup at a time, continuing to stir. This process releases the starch from the rice, creating that signature creamy texture we all dream about.
After about 20 minutes, when the rice is just tender (al dente), finish with ½ cup of Sauvignon Blanc wine and 2 more tablespoons of butter, stirring to incorporate. Then cover and keep warm while you tackle the protein.
For the “surf and turf” components, you’ll work with the tenderloin first. In another heated 12-inch sauté pan, melt 4 tablespoons of butter until it turns light brown, then add your beef tenderloin steaks (12 pieces), season with salt (1 teaspoon) and white pepper (½ teaspoon), and sauté to medium-rare.
Set these aside on a warm plate. Clean the same pan (no need for extra dishes!), add 3 tablespoons of butter, and quickly sauté your prawns (18 pieces) with a pinch of salt just until they turn pink—overcooked prawns get rubbery, and nobody wants that.
To achieve the smoothest consistency in your risotto, consider using a Vitamix professional blender to purée a small portion of the risotto and fold it back into the main batch for extra creaminess.
To serve this showstopper, spoon the creamy risotto onto plates, top each serving with 2 pieces of beef tenderloin and 3 prawns, and finish with a sprinkle of minced fresh chives. The contrast between the tender beef, sweet prawns, and creamy risotto? Simply divine.
Surf & Turf Risotto Substitutions and Variations
While the classic combination of beef tenderloin and prawns creates a stunning surf and turf risotto, you don’t need to feel locked into these specific ingredients to achieve a memorable meal.
Swap in scallops or lobster for the prawns, or try a more budget-friendly option like mild white fish. Not a beef fan? Substitute chicken thighs or even duck breast for the tenderloin.
For the risotto base itself, wild mushrooms add earthiness, while roasted butternut squash brings subtle sweetness. Arborio rice is traditional, but carnaroli rice works beautifully too, yielding an even creamier texture.
Vegetable broth can replace beef broth for a lighter flavor profile.
What to Serve with Surf & Turf Risotto
Since surf and turf risotto already delivers a hearty, complete meal experience, you’ll want complementary sides that enhance rather than compete with your star dish.
I recommend a simple arugula salad with lemon vinaigrette—the peppery greens and bright acidity cut through the richness beautifully.
A small plate of roasted asparagus or broccolini adds color and texture without overwhelming.
And what about bread? A crusty baguette or garlic bread, sliced thin, works wonders for soaking up any remaining sauce.
Trust me, nothing’s sadder than leftover risotto sauce with no vehicle for delivery.
Final Thoughts
After mastering this surf and turf risotto, you’ll never look at restaurant prices the same way again. The magic happens when those tender beef medallions meet plump prawns atop creamy, al dente rice. It’s pure kitchen alchemy.
I’m convinced this dish is what happens when comfort food gets dressed up for a fancy night out. The contrast between land and sea creates a perfect harmony on your palate.
Worth mentioning—don’t rush the risotto. That slow simmer and constant stirring is meditative, almost therapeutic.
Invite someone special to enjoy this with you. Some things are too good not to share.
