Ingredients:

  • 1 ½ cups Arborio rice (300g)
  • 4 cups low-sodium chicken or vegetable broth (960ml)
  • 1 small onion, finely diced (about 100g)
  • 2 cloves garlic, minced
  • ½ cup dry white wine (120ml)
  • 2 tablespoons unsalted butter (30g)
  • 2 tablespoons olive oil (30ml)
  • 1 cup grated Parmesan cheese (100g)
  • Salt and pepper to taste
  • 1 cup mixed seafood (shrimp, scallops, and mussels - 250g), cleaned and prepared
  • 1 cup shiitake or button mushrooms, sliced (150g)
  • 1 tablespoon fresh parsley, chopped for garnish

Instructions:

  1. Dice onion, mince garlic, and slice mushrooms. Clean and prepare seafood. Heat broth in a saucepan; keep warm.
  2. Heat olive oil and 1 tablespoon butter in a pan over medium heat. Add diced onion and cook until translucent (3-4 minutes). Stir in garlic and mushrooms; cook until tender (5 minutes).
  3. Add Arborio rice to the pan; stir for 2 minutes until lightly toasted.
  4. Pour in white wine, stirring until absorbed. Gradually ladle in warm broth, one cup at a time, stirring frequently until absorbed before adding the next. Total approximately 18-20 minutes.
  5. In the last 5 minutes of cooking, add the mixed seafood and stir gently until cooked through.
  6. Once rice is al dente, remove from heat and stir in remaining butter and Parmesan cheese. Season with salt and pepper to taste.
  7. Serve the risotto garnished with chopped fresh parsley.