Ingredients:

  • 1 ½ cups arborio rice (300g)
  • 4 cups seafood stock (1 liter), preferably homemade or low-sodium
  • 1 cup dry white wine (240ml)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons unsalted butter (30g)
  • Salt and freshly cracked pepper, to taste
  • ½ cup grated Parmesan cheese (50g)
  • 8 oz shrimp, peeled and deveined (225g)
  • 8 oz mussels, scrubbed and debearded (225g)
  • 8 oz calamari, cleaned and sliced into rings (225g)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat seafood stock in a separate pot over low heat; keep warm.
  2. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté until fragrant and translucent.
  3. Stir in arborio rice, cooking for about 2-3 minutes until slightly translucent.
  4. Pour in white wine; stir until absorbed.
  5. Using a ladle, add warm stock one ladleful at a time, stirring continuously until absorbed before adding more.
  6. After about 15 minutes, add shrimp and calamari. Continue stirring and adding stock until rice is creamy and al dente (approximately 20 minutes total).
  7. Add mussels in the last 5 minutes of cooking. Cover to steam open.
  8. Remove from heat; stir in butter and Parmesan cheese. Season with salt and pepper.
  9. Spoon risotto into bowls and garnish with fresh parsley.