Seafood Medley Risotto

From Harvest of the Sea Kitchens

Ingredients:

3 cups Seafood Medley

4 cups unsalted chicken stock + 1 cup of water

¾ cup Arborio rice (risotto rice)

¼ cup diced shallots

½ lemon sliced

1 tbsp chopped fresh parsley

2 tbsp olive oil

2 tbsp butter

½ cup white wine

Salt & Pepper

Method

In a small sauce pot, bring chicken stock and water to a simmer. Meanwhile, in a medium skillet over medium-high heat, melt olive oil and butter together and sauté Arborio rice for 2-3 minutes. Add diced shallot and cook for 1-2 more minutes. Reduce the heat to low and carefully add white wine and stir continuously until most of the liquid is absorbed by the rice. Turn the heat up to medium and ladle 4-6 ounces (about 1 ladle full) of stock into rice and continue to stir until the rice absorbs the stock. Continue to add stock, stir and cook down in 1 ladle increments until you have about 6 ounces of stock remaining. While cooking taste and season with salt and pepper as needed. Now add frozen Seafood Medley and remaining stock. Stir gently until medley is cooked and rice is tender and creamy. Finish by adding a squeeze of lemon and fresh parsley. Plate into a shallow bowl and enjoy!