A GORGEOUS MEAL!
love this dish, always have, and this inspires me to make it! thank you for sharing this recipe, have never made this before.
~ Sabrina
– Prepare the risotto: Heat the olive oil in a large pot or Dutch oven over medium heat. – Stir in the shallot and cook until soft. Add the Arborio rice and cook for another 2 to 3 minutes.
– Add the white wine and stir until most of the wine has been absorbed, then ladle in 1 cup of seafood stock and continue to stir until most of the stock has been absorbed.
– Continue adding more stock ½ to 1 cup at a time, stirring often and allowing each addition of stock to be absorbed before adding the next. This usually takes about 25 minutes. Cook until the rice is almost tender (al dente).
– When the risotto is done, remove it from the heat and stir in the cheese, lemon zest, and heavy cream (if using). Season to taste with salt and pepper.
– To serve, pour the risotto in a serving bowl or individual bowls and top with assorted cooked seafood. Garnish with the chopped parsley and serve with lemon wedges.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...