Name: Seafood Risotto
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 320 g Risotto rice; 800 g Mixed seafood; 1 L Vegetable broth; 60 g Onion; 2 un Garlic cloves; 90 ml White wine; 70 g Butter; 30 ml Olive oil; 10 g Parsley; 8 g Salt; 2 g Black pepper

Preparação

Warm the vegetable broth and keep it simmering. Soften the onion and garlic cloves in olive oil.
Toast the risotto rice until the edges look translucent. Pour in white wine and cook until it evaporates.
Add hot broth a ladle at a time, stirring, about 16 minutes.
In the last 3 minutes, fold in the mixed seafood and cook until just done.
Off the heat, beat in cold butter, parsley, salt and black pepper. Rest 1 minute and serve.

Dica de mercado

Buy risotto rice (carnaroli or arborio), not carolino. A frozen mixed seafood bag (mix de marisco) is the realistic shop. Thaw and drain before it hits the pan.