Seafood Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Stock

   In a saucepan, heat the chicken or fish stock over low heat. Keep it warm but not boiling.

2. 2

   Sauté Aromatics

   In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet and stir for about 2 minutes, allowing the rice to toast and absorb the flavors.

4. 4

   Deglaze with Wine

   Pour in the white wine and stir until it is mostly absorbed by the rice.

5. 5

   Add Stock Gradually

   Begin adding the warm stock one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 15-20 minutes.

6. 6

   Incorporate Seafood

   When the rice is al dente, add the seafood mix and continue stirring until the seafood is cooked through, about 5 minutes.

7. 7

   Finish the Risotto

   Remove from heat and stir in the grated Parmesan cheese, chopped parsley, and season with salt and black pepper to taste.

8. 8

   Serve

   Serve immediately, garnished with additional parsley and Parmesan if desired.