Authentic Italian Risotto with Seafood and Saffron

Ingredients

• 300 g Arborio rice
• 1 liter fish stock
• 200 g mixed seafood (shrimp, mussels, squid)
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 100 ml white wine
• 1 teaspoon saffron threads
• 2 tablespoons olive oil
•  Salt and pepper to taste
•  Handful of fresh parsley, finely chopped

Instructions

1. 1 Heat the olive oil in a large pan over medium heat. Add the onion and garlic and sauté until soft.
2. 2 Add the rice and stir until each grain is coated with oil.
3. 3 Add the wine and simmer until the liquid has almost completely evaporated.
4. 4 Add the saffron to the fish stock and stir well. Then begin adding the stock a ladleful at a time to the rice, stirring constantly and adding more stock when the previous amount has been absorbed.
5. 5 When the rice is almost cooked (after about 18 minutes), add the seafood. Cook until the seafood is done and the risotto is creamy.
6. 6 Season with salt and pepper and stir in the chopped parsley. Serve immediately.