Risotto All’onda Recipe

Cooking Instructions

1. 1

   Prepare the Seafood

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the seafood mix and cook until just opaque, about 3-5 minutes. Remove from skillet and set aside.

2. 2

   Sauté the Aromatics

   In the same skillet, add the remaining olive oil and butter. Once melted, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.

3. 3

   Cook the Rice

   Add the Arborio rice to the skillet, stirring to coat the grains with oil. Cook for about 2 minutes until the rice is slightly translucent.

4. 4

   Add Wine

   Pour in the white wine and stir until it has mostly evaporated.

5. 5

   Incorporate Stock Gradually

   Begin adding the warm fish stock, one ladle at a time, stirring frequently. Allow the rice to absorb the stock before adding more. Continue this process for about 15-20 minutes until the rice is al dente.

6. 6

   Finish the Risotto

   Stir in the cooked seafood, lemon zest, lemon juice, and chopped parsley. Season with salt and black pepper to taste.

7. 7

   Serve

   Remove from heat and let sit for a couple of minutes. Serve hot, garnished with additional parsley and lemon wedges if desired.