Risotto Ai Frutti Di Mare

Ingredients

• Salt and pepper - To taste
• Parmesan cheese - 1/2 cup, grated
• Parsley - 1/4 cup, chopped
• Cherry tomatoes - 1 cup, halved
• Mixed seafood (shrimp, mussels, calamari, etc.) - 1 pound
• Seafood broth - 4 cups
• White wine - 1/2 cup
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Olive oil - 2 tablespoons
• Arborio rice - 1 1/2 cups

Instructions

1. In a large pan, heat the olive oil over medium heat.
2. Add the garlic and onion, and sauté until translucent.
3. Add the Arborio rice and stir to coat it with the oil.
4. Pour in the white wine and cook until it evaporates.
5. Gradually add the seafood broth, one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more.
6. After about 15 minutes, add the mixed seafood and cherry tomatoes to the risotto.
7. Continue adding the broth and stirring until the rice is cooked al dente and the seafood is cooked through, about 5-7 minutes.
8. Remove from heat and stir in the chopped parsley and grated Parmesan cheese.
9. Season with salt and pepper to taste.
10. Let the risotto rest for a few minutes before serving.
11. Garnish with additional parsley and grated Parmesan cheese, if desired.