Seafood Medley Recipe

Cooking Instructions

1. 1

   Prepare the Risotto

   In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and red bell pepper, and sauté until soft, about 5 minutes. Add the minced garlic and cook for an additional minute.

2. 2

   Cook the Arborio Rice

   Add the Arborio rice to the saucepan and stir for 2 minutes until the rice is well-coated and slightly translucent. Pour in the white wine and cook until it's mostly evaporated.

3. 3

   Add Broth Gradually

   Begin adding the chicken or vegetable broth one ladle at a time, stirring frequently, allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

4. 4

   Add Crab Meat

   Once the risotto is cooked, gently fold in the crab meat and grated Parmesan cheese. Season with salt and black pepper to taste. Remove from heat and cover to keep warm.

5. 5

   Grill the Seafood

   While the risotto is cooking, preheat the grill to medium-high heat. Brush the fresh fish fillets and jumbo shrimp with the remaining olive oil, and season with salt and black pepper.

6. 6

   Cook the Fish and Shrimp

   Grill the fish for about 4-5 minutes per side or until cooked through. Grill the shrimp for about 2-3 minutes per side until pink and opaque.

7. 7

   Serve

   Plate the risotto and top with the grilled fish and shrimp. Garnish with chopped fresh parsley and serve immediately.