Ingredients:
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 cup Arborio rice
1/2 cup dry white wine (optional)
4 cups fish or vegetable stock, kept warm
200g (7 oz) mixed seafood (shrimp, calamari, mussels, etc.)
1/2 cup grated Parmesan cheese
2 tbsp butter
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (optional)
Instructions:
1. Heat olive oil in a large pan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
2. Add the garlic and cook for 1 more minute.
3. Stir in the Arborio rice and cook for 1–2 minutes until the grains are well-coated and slightly translucent at the edges.
4. Pour in the white wine (if using) and stir until it's mostly absorbed.
5. Add the warm stock one ladle at a time, stirring constantly. Wait until each addition is absorbed before adding the next. This process takes about 18–20 minutes.
6. When the rice is nearly cooked, stir in the seafood. Cook for 4–5 minutes or until the seafood is cooked through.
7. Remove from heat and stir in the butter and Parmesan cheese. Season with salt and pepper to taste.
8. Garnish with chopped parsley and serve with lemon wedges if desired.
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