Seafood Risotto

Ingredients

• 1 cup Arborio rice

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1/2 cup white wine

• 4 cups seafood stock

• 1 cup mixed seafood (shrimp, scallops, mussels)

• 1/2 cup grated Parmesan cheese

• 2 tablespoons butter

• Salt and pepper to taste

• Chopped parsley for garnish

Directions

1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until the onion is translucent.

2. Add the Arborio rice to the pan and stir well to coat the rice in the oil. Cook for a couple of minutes until the edges of the rice become translucent.

3. Pour in the white wine, and stir continuously until it has been fully absorbed by the rice.

4. Begin adding the seafood stock, one ladle at a time, stirring continuously. Wait until each ladle of stock has been absorbed before adding the next.

5. Halfway through adding the stock, add the mixed seafood. Continue to add stock and stir until the rice is creamy and al dente, and the seafood is cooked.

6. Remove from heat and stir in the Parmesan cheese and butter. Season with salt and pepper to taste.