Seafood Risotto

Ingredients

Quantities are for one portion.

• 50 mlwhite wine
• 15 mlolive oil
• salt and pepper to taste
• 1onion, finely diced
• 200 mlfish stock
• 2garlic cloves, minced
• 70 garborio rice
• 100 gmixed seafood (raw shrimp, squid, mussels)
• 10 gfresh parsley, chopped

Method

1. Heat the fish stock in a small pot and sustain a very low simmer to keep it warm.
2. Heat the olive oil in a wide pan. Sauté the finely diced onion and minced garlic until translucent.
3. Add the arborio rice to the pan and toast it slightly.
4. Pour in the white wine and let it bubble until absorbed into the rice.
5. Add the warm fish stock a ladle at a time, stirring continuously until the liquid is absorbed before adding more.
6. When the rice is almost tender, fold in the mixed seafood. Cook for a few minutes until the shrimp are pink and the seafood is cooked through.
7. Remove from the heat, stir in the fresh parsley, season with pepper, and serve hot.