Risotto ai Frutti di Mare

Ingredients

• •300g Arborio rice
• •400g mixed seafood (shrimp, mussels, clams, scallops)
• •1L seafood or vegetable broth
• •150ml dry white wine
• •1 medium onion, finely diced
• •3 cloves garlic, minced
• •100ml heavy cream
• •50g Parmesan cheese, grated
• •2 tablespoons olive oil
• •2 tablespoons butter
• •0.5 teaspoon saffron threads
• •to taste salt and black pepper
• •2 tablespoons fresh parsley, chopped

Directions

1. 1Heat broth in a pot and keep warm. Steep saffron threads in 2 tablespoons of warm broth.
2. 2Heat olive oil and butter in a large pan over medium heat. Sauté diced onion until softened, about 3 minutes. Add garlic and cook for 1 minute.
3. 3Add Arborio rice and stir constantly for 2 minutes until lightly toasted. Pour in white wine and stir until absorbed.
4. 4Add warm broth one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next, about 18-20 minutes total.
5. 5In a separate pan, heat 1 tablespoon olive oil and quickly sauté seafood over high heat until just cooked through, about 3-4 minutes. Season with salt and pepper.
6. 6When rice is creamy and al dente, stir in saffron broth, cream, Parmesan cheese, and butter until fully incorporated.
7. 7Gently fold in the cooked seafood and its juices. Taste and adjust seasoning with salt and pepper.
8. 8Serve immediately in warm bowls, garnished with fresh parsley and extra Parmesan cheese.

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