Risotto Ai Frutti Di Mare

Ingredients

Arborio rice

1 1/2 cups

Mixed seafood (shrimp, mussels, calamari)

1 pound, cleaned and prepared

Seafood broth

4 cups, warmed

White wine

1/2 cup

Olive oil

2 tablespoons

Onion

1 medium, finely chopped

Garlic

3 cloves, minced

Cherry tomatoes

1 cup, halved

Parmesan cheese

1/2 cup, grated

Fresh parsley

1/4 cup, chopped

Salt

to taste

Pepper

to taste

Instructions

1. In a large, heavy-bottomed pan, heat the olive oil over medium heat.
2. Add the minced garlic and chopped onion, sautéing until the onions become translucent, about 3-4 minutes.
3. Stir in the Arborio rice, ensuring each grain is coated in the oil, and toast for about 2 minutes until slightly translucent.
4. Pour in the white wine and cook, stirring frequently, until the wine has mostly evaporated.
5. Gradually add the warmed seafood broth, one ladle at a time, stirring constantly. Allow the rice to absorb the liquid before adding more broth. This process should take about 15 minutes.
6. After 15 minutes, gently fold in the mixed seafood and halved cherry tomatoes.
7. Continue adding the broth and stirring until the rice is creamy and cooked al dente, which should take an additional 5-7 minutes.
8. Remove the pan from heat and stir in the chopped parsley and grated Parmesan cheese for a rich, creamy finish.
9. Season with salt and pepper to taste, letting the risotto rest for a few minutes before serving.
10. Garnish with additional parsley and Parmesan cheese if desired.