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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Broth
In a saucepan, heat the vegetable or seafood broth and keep it warm over low heat.
- 2
Sauté Aromatics
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes. Stir in the minced garlic and cook for an additional minute.
- 3
Toast the Rice
Add the Arborio rice to the skillet and cook for 2-3 minutes, stirring continuously until the rice is lightly toasted.
- 4
Deglaze with Wine
Pour in the white wine and cook until it is mostly absorbed by the rice, stirring frequently.
- 5
Add Broth Gradually
Start adding the warm broth, one ladle at a time, stirring constantly. Allow each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 6
Cook the Seafood
In the last 5 minutes of cooking, add the seafood mix to the risotto and stir gently until the seafood is cooked through and opaque.
- 7
Finish with Cheese and Seasoning
Remove the skillet from heat, stir in the remaining butter, grated Parmesan cheese, salt, black pepper, and chopped parsley. Mix well until creamy.
- 8
Serve
Serve the risotto hot, garnished with additional parsley if desired.
