Risotto Alla Pescatora

Ingredients

• Olive oil (3 tablespoons)
• Garlic (3 cloves, minced)
• Onion (1 medium, finely chopped)
• Arborio rice (1 ½ cups)
• White wine (½ cup)
• Fish stock (4 cups, warm)
• Mixed seafood (shrimp, calamari, mussels, clams) (1 pound, cleaned and prepared)
• Tomato sauce (1 cup)
• Fresh parsley (¼ cup, chopped)
• Parmesan cheese (½ cup, grated)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the minced garlic and finely chopped onion. Sauté until the onion is translucent, about 5 minutes, ensuring not to let the garlic burn.
3. Stir in the Arborio rice, ensuring each grain is coated with the oil. Cook for 2-3 minutes until the rice is slightly toasted and translucent around the edges.
4. Pour in the white wine, stirring continuously until it is fully absorbed by the rice, enhancing the flavor.
5. Gradually add the warm fish stock, about ½ cup at a time, stirring constantly. Allow each addition to be absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is al dente and creamy.
6. While the risotto is cooking, heat a tablespoon of olive oil in a separate pan over medium heat. Sauté the mixed seafood until cooked through, about 3-5 minutes. Remove from heat and set aside.
7. Once the risotto reaches a creamy consistency, stir in the tomato sauce and the cooked seafood. Allow cooking for an additional 2-3 minutes to heat through.
8. Remove the saucepan from heat and fold in the chopped parsley. Season with salt and pepper to taste.
9. Serve the Risotto alla Pescatora hot, garnished with grated Parmesan cheese for an extra touch of flavor.