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Seafood Risotto

Servings: 4

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Ingredients:

  • 1.5 cups Arborio rice
  • 0.5 cup White wine
  • 4 cups Chicken stock
  • 1 lb Mixed seafood (shrimp, mussels, clams)
  • 1 piece Onion, finely chopped
  • 2 pieces Garlic cloves, minced
  • 3 tbsp Unsalted butter
  • 2 tbsp Olive oil
  • 2 tbsp Parsley, chopped
  • To taste Salt and pepper
  • 0.5 cup Parmesan cheese, freshly grated

Instructions:

  1. Heat the olive oil in a large, heavy-bottomed pan over medium-high heat. Add onion and garlic, and sauté until onion is translucent.
  2. Add the Arborio rice and stir, ensuring each grain is coated in oil. Continue cooking until rice is lightly toasted.
  3. Pour in the white wine, stirring constantly until the wine is fully absorbed.
  4. Reduce heat to medium. Add one cup of chicken stock to the rice, and stir until the stock is absorbed. Repeat this process with remaining stock, adding in one cup at a time.
  5. When the rice is nearly cooked (after about 20 minutes), add in the mixed seafood. Cover and cook until the seafood is fully cooked.
  6. Remove from heat. Stir in the butter and freshly grated Parmesan until well combined. Season with salt and pepper to taste.
  7. Sprinkle with chopped parsley before serving. Enjoy your exotic Italian dinner.