Ingredients:

  • 1 cup Arborio rice
  • 4 cups seafood stock (or vegetable stock for a vegetarian option)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 1 cup heavy cream
  • Zest of one lemon
  • Juice of half a lemon
  • Salt and freshly cracked black pepper to taste
  • Fresh dill or parsley, chopped (for garnish)
  • (Optional) Grated Parmesan cheese

Instructions:

  1. In a medium saucepan, bring your seafood or vegetable stock to a simmer over low heat. This will be used for cooking the risotto.
  2. In a large skillet or saucepan, heat about two tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  3. Add Arborio rice to the onion and garlic mixture. Stir continuously for about two minutes until the rice is slightly translucent around the edges.
  4. If using white wine, pour it into the pan now. Stir constantly until most of the liquid has evaporated.
  5. Begin adding warm seafood stock one ladle at a time to the rice mixture. Stir frequently and allow each addition of stock to be absorbed before adding more.
  6. While your risotto is cooking
  7. Once your risotto reaches that perfect creamy consistency, remove from heat and fold in your prepared sea cream sauce gently until well combined.