Ingredients

Method

Begin by preparing the seafood. Heat olive oil in a large pan over medium heat. Add the mixed seafood, season with salt and pepper, and cook until just opaque. Remove from heat and set aside.

In a separate large pot, heat one tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic. Cook until the onion is translucent.

Stir in the Arborio rice, ensuring each grain is coated with oil. Sauté for a minute until the rice becomes slightly translucent at the edges, then add the white wine.

Once the wine is mostly absorbed, begin adding the warm broth, one ladle at a time, allowing each ladleful to be absorbed before adding the next. Stir continuously.

When the rice is just tender but still has some bite, and the risotto is creamy, fold in the cooked seafood, Parmesan cheese, and butter. Mix until the butter and cheese have melted into the risotto.

Remove from heat and let sit for a couple of minutes. Stir in the chopped parsley.

Serve the risotto with lemon wedges on the side for squeezing over each serving. Adjust seasoning with salt and pepper if needed.