Seafood Risotto

Takes 30 minutes | Serves 4 |

Ingredients

1 cup Arborio rice
4 cups Chicken or fish stock
2 tablespoons Olive oil
1 medium Onion, finely chopped
3 cloves Garlic, minced
1 cup White wine
1 cup Mussels, cleaned
1 cup Squid, cleaned and sliced
1 cup Scallops, cleaned
1 cup Clams, cleaned
1 cup Parmesan cheese, grated
2 tablespoons Fresh parsley, chopped
1 teaspoon Salt
1 teaspoon Black pepper

Steps

Preparation

• In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
• Stir in the Arborio rice, cooking for 1-2 minutes until the rice is slightly translucent.
• Pour in the white wine and let it cook until mostly evaporated.
• Gradually add the warm stock, one ladle at a time, stirring frequently until absorbed.
• After about 15 minutes, add the mussels, squid, scallops, and clams, stirring gently.
• Continue cooking until the seafood is cooked through and the rice is creamy.
• Remove from heat and stir in the grated Parmesan cheese, chopped parsley, salt, and pepper.
• Serve hot, garnished with additional parsley if desired.