Ingredients:

  • 1 cup Arborio rice
  • 4 cups seafood stock (or chicken stock)
  • 1 cup dry white wine (e.g., Sauvignon Blanc)
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 8 ounces mixed seafood (shrimp, scallops, and squid), cleaned and cut into bite-sized pieces
  • 8 ounces mushrooms (shiitake or cremini), sliced
  • ½ cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley, chopped for garnish

Instructions:

  1. In a saucepan over low heat, keep the seafood or chicken stock warm. This will help maintain the temperature of the risotto as you cook it.
  2. In a large skillet or heavy-bottomed pot over medium heat, add olive oil and butter. Once melted, add the chopped onion and sauté for about 5 minutes until soft and translucent. Add minced garlic and sauté for an additional minute until fragrant.
  3. Add sliced mushrooms to the skillet; cook for about 5–7 minutes until they are browned and softened. Season with salt and black pepper to taste.
  4. Stir in Arborio rice into the mushroom mixture; toast for about 2–3 minutes until lightly golden while stirring continuously to prevent sticking.
  5. Pour in the dry white wine; stir constantly until most of it is absorbed by the rice.
  6. Begin adding warm seafood stock one ladle at a time while stirring frequently. Wait until almost all liquid is absorbed before adding more stock—this should take around 20 minutes total for all of your stock; adjust cooking times based on how al dente you prefer your risotto.
  7. When there are just about five minutes left of cooking time (around when you have added your last ladle of stock), gently fold in mixed seafood into the risotto allowing them to cook through without becoming rubbery—about three to five minutes depending on size.
  8. Once risotto reaches your desired creaminess (should be creamy but not soupy), remove from heat and stir in grated Parmesan cheese ensuring everything is well combined.
  9. Taste for seasoning adjustment with salt or pepper if needed before serving hot garnished with fresh parsley on top.