- 500 grams Mixed seafood (frozen)
- 1 Onion
- 2 Garlic cloves
- 4 tablespoons Olive oil
- 30 grams Butter
- 200 grams Arborio rice
- 250 milliliters White wine
- 400 milliliters Fish stock
- freshly ground pepper
- 1 bunch Parsley
Thaw the seafood, rinse and pat dry.
Peel the onion and garlic, cut the onion into cubes.
For the risotto, heat 2 tablespoons of olive oil and half of the butter in a saucepan, and saute the onion and rice. Press 1 clove of garlic and add to the rice. Pour in the white wine and boil down the wine to half, while stirring. Gradually pour in the fish stock and simmer, stirring occasionally.
Heat the remaining olive oil in a pan and fry the seafood for 3-4 minutes. Squeeze the remaining garlic and add to the seafood. Season with salt and pepper.
Rinse the parsley, shake dry, chop finely and mix into the risotto. Season with salt and pepper. Stir in the remaining butter and the fried seafood. Serve the risotto immediately in plates.