Midnight Seafood Risotto

Instructions:

1. In a medium saucepan, heat the fish broth over medium-low heat. Keep warm.
2. In a large skillet, heat olive oil over medium heat, add onion and garlic, saute until translucent.
3. Add in the Arborio rice, stirring to coat the rice with the oil. Cook until the edges look slightly transparent.
4. Pour in the white wine, and continue stirring until the wine is absorbed by the rice.
5. Add one cup of warmed fish broth to the rice, stirring frequently until the broth is absorbed.
6. Continue adding the broth one cup at a time, waiting for each addition to be absorbed before adding more. The rice should always be covered with liquid.
7. After the last cup of broth has been almost completely absorbed, add the mixed seafood, stirring continuously until the seafood is cooked.
8. Remove from the heat and add in the butter and parmesan, season with salt and pepper. Stir until creamy and fully combined.
9. Serve hot, garnish with additional parmesan on top if desired.