Mixed Seafood Risotto

Recipe Description

Makes 6 servings

2 cups chopped onions
2 cloves garlic, minced
½ teaspoon red pepper flakes|crushed red pepper
1 tablespoon olive oil
1 cup uncooked U.s. arborio rice|arborio or medium-grain rice
? cup dry white wine
2 cups fish stock, divided
3 cups water
2 cups diced fresh seafood (clams, shrimp, lobster, crab meat, whitefish, or mussels)
1 cup crushed Italian plum tomatoes with juice
1 teaspoon Italian seasoning|Italian herb seasoning
? cup chopped fresh parsley

Cook onions and garlic with pepper in oil in large skillet over medium-high heat.
Add rice; stir 2 to 3 minutes.
Add wine; stir until absorbed.
Stir in 1 cup stock.
Cook, uncovered, stirring frequently, until broth is absorbed.
Continue stirring and adding remaining 1 cup stock and water, allowing each to be absorbed before adding another, until rice is tender and mixture has a creamy consistency.
It will take approximately 25 to 30 minutes.
Add seafood, tomatoes and Italian seasoning; cook for 5 minutes, stirring constantly.
Do not overcook seafood.
Sprinkle with parsley.

This article uses material from the "Mixed Seafood Risotto" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License