Exotic Italian Risotto with Saffron & Seafood

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the garlic and cook until fragrant.
2. Add in the Arborio rice, stirring to coat in the oil and garlic. Cook until the rice becomes translucent, about 3-4 minutes.
3. Deglaze the pan with the white wine, stirring constantly until the wine is fully absorbed by the rice.
4. Add in the saffron threads, stirring well to distribute the color and flavor through the rice.
5. Gradually add in the vegetable broth, one cup at a time, stirring constantly until the liquid is absorbed before adding more.
6. Once all the broth is absorbed and the rice is al dente, add in the mixed seafood. Cook until the seafood becomes opaque and fully cooked through.
7. Stir in the butter and freshly grated Parmesan cheese until melted and creamy.
8. Season with salt and pepper to taste, garnish with fresh parsley, and serve immediately. Enjoy your exotic Italian Risotto!