Seafood Risotto

Instructions

1. 1

   Heat the fish stock in a saucepan and keep it warm on low heat throughout the cooking process.

2. 2

   Clean and prepare the seafood: devein shrimp, remove scallop side muscles, and cut calamari into rings. Pat everything dry and season lightly with salt and pepper.

3. 3

   In a large, heavy-bottomed pan, heat 2 tablespoons of olive oil over medium-high heat. Quickly sear the seafood in batches for 1-2 minutes per side until just cooked. Set aside.

4. 4

   In the same pan, reduce heat to medium and add remaining olive oil. Sauté the diced onion until translucent, about 3-4 minutes.

5. 5

   Add minced garlic and cook for another minute until fragrant.

6. 6

   Add the arborio rice and stir for 2-3 minutes until the grains are well-coated and slightly toasted.

7. 7

   Pour in the white wine and stir until almost completely absorbed.

8. 8

   Begin adding the warm stock one ladle at a time, stirring constantly and waiting for each addition to be mostly absorbed before adding the next. This process should take about 18-20 minutes.

9. 9

   When the rice is creamy and al dente, fold in the cooked seafood, butter, and half the parmesan cheese.

10. 10

    Remove from heat and stir in the lemon juice and fresh parsley. Adjust seasoning with salt and pepper.

11. 11

    Let the risotto rest for 2 minutes, then serve immediately in warm bowls, topped with remaining parmesan and a drizzle of olive oil.