Ingredients:

  • 1 cup (200 g) Arborio rice
  • 4 cups (960 ml) seafood stock (homemade or store-bought)
  • 1 cup (240 ml) dry white wine
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz or 400 g) of diced tomatoes, drained
  • 1 cup (150 g) mixed seafood (shrimp, mussels, calamari)
  • 1/2 cup (120 ml) heavy cream
  • 1/2 cup (50 g) grated Parmesan cheese
  • 2 tablespoons (30 ml) olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions:

  1. Heat seafood stock in a separate saucepan and keep warm on low heat.
  2. In a large saucepan, heat olive oil over medium heat, add chopped onion and sauté until soft, about 4 minutes. Add garlic and sauté another minute until fragrant.
  3. Add Arborio rice to the saucepan, stirring for 2-3 minutes until the rice is slightly translucent.
  4. Pour in the white wine and cook, stirring frequently, until the wine is mostly absorbed.
  5. Begin adding warm seafood stock, one ladle at a time, stirring continuously, for about 15-20 minutes.
  6. Once the rice is al dente, stir in the diced tomatoes and mixed seafood, cooking until the seafood is opaque, about 5 minutes.
  7. Remove from heat, stir in heavy cream, and Parmesan cheese until creamy. Season with salt and pepper to taste.
  8. Plate the risotto, garnish with fresh basil, and enjoy!