Risotto Alla Pescatora

Ingredients

• Parmesan cheese (1/2 cup, grated)
• Salt and pepper (to taste)
• Parsley (1/4 cup, chopped)
• Tomato sauce (1/2 cup)
• Mixed seafood (shrimp, calamari, mussels, clams) (1 pound)
• Fish stock (4 cups)
• White wine (1/2 cup)
• Onion (1 medium, finely chopped)
• Garlic (3 cloves, minced)
• Olive oil (2 tablespoons)
• Arborio rice (1 1/2 cups)

Instructions

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the minced garlic and chopped onion. Sauté until the onion is translucent.
3. Add the Arborio rice and stir to coat it with the oil. Cook for 2-3 minutes, until the rice is lightly toasted.
4. Pour in the white wine and cook until it is absorbed by the rice.
5. Gradually add the fish stock, about 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
6. Meanwhile, in a separate pan, heat some olive oil and sauté the mixed seafood until cooked through.
7. Once the rice is al dente and creamy, stir in the tomato sauce and cooked seafood. Cook for an additional 2-3 minutes to heat through.
8. Remove from heat and stir in the chopped parsley. Season with salt and pepper to taste.
9. Serve the risotto alla Pescatora hot, garnished with grated Parmesan cheese.