Risotto with seafood

Risotto with seafood is a luxurious and flavorful dish that's perfect for a special occasion or a fancy dinner at home. Here’s a recipe to make a creamy seafood risotto:

Seafood Risotto

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups seafood stock or chicken broth (keep warm)
• 1/2 cup white wine (optional, can substitute with more broth)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/2 cup chopped tomatoes (optional)
• 1 cup cooked seafood (e.g., shrimp, scallops, clams, mussels, or a mix)
• 1/2 cup frozen peas or fresh greens (optional)
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Prepare the Seafood:

   1. If using raw seafood, cook it in a separate pan with a little olive oil until just done. Set aside. If using pre-cooked seafood, simply set it aside.

2. Start the Risotto:

   1. In a large, heavy-bottomed skillet or saucepan, heat the olive oil over medium heat.
   2. Add the chopped onion and cook until translucent, about 5 minutes.
   3. Add the minced garlic and cook for another minute until fragrant.

3. Cook the Rice:

   1. Stir in the Arborio rice and cook for 2 minutes, until the rice is lightly toasted and coated with oil.
   2. Pour in the white wine (if using) and cook, stirring constantly, until the wine is mostly absorbed.

4. Add Broth:

   1. Begin adding the warm seafood stock or broth, one ladleful at a time, to the rice. Stir constantly, allowing each addition of liquid to be absorbed before adding the next ladleful.
   2. Continue this process for about 18-20 minutes, or until the rice is creamy and cooked to your desired doneness.

5. Add Seafood and Peas:

   1. Stir in the cooked seafood and peas (if using). Cook for an additional 2-3 minutes until the seafood is heated through and the peas are tender.
   2. Stir in the butter and grated Parmesan cheese. Adjust seasoning with salt and pepper.

6. Serve:

   1. Garnish with fresh parsley and serve with lemon wedges on the side.

This risotto is creamy, rich, and packed with flavor from the seafood. It pairs wonderfully with a crisp white wine and makes a fantastic main course for a special meal. Enjoy!