Vineyard Seafood Risotto

A creamy, rich risotto with a variety of seafood and a hint of white wine. Perfect for a special occasion or a gourmet dinner at home.

Ingredients - Serves 4

Heat the olive oil in a large pan over medium heat. Add the onion and garlic and cook until soft.
Add the Arborio rice to the pan and stir to coat in the oil. Cook for 2-3 minutes until the rice is slightly toasted.
Pour in the white wine and stir until it is fully absorbed by the rice.
Begin adding the chicken broth, one cup at a time, stirring continuously. Wait until each cup of broth is absorbed before adding the next.
When the risotto is creamy and almost done, add the shrimp, scallops, and mussels. Cook until the seafood is cooked through.
Stir in the Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
Serve the risotto immediately, garnished with extra parsley and Parmesan if desired.