Seafood risotto with wild garlic

Ingredients for 5 servings:

• 500 g risotto rice (Arborio or Vialone)
• 1 liter vegetable stock
• 125 ml white wine, dry
• 5 shallots
• 1 large onion(s)
• 5 tbsp olive oil
• 50 g butter
• 900 g seafood, frozen or fresh, ready to cook
• 1 handful of wild garlic
• 1 bag of saffron threads
• 40 g Parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Finely chop the shallots and onion and sauté in olive oil. Stir in the risotto rice, sauté until translucent, and deglaze with the white wine. Bring to a boil and cook the rice until the liquid has evaporated, without over-stirring. Gradually add the vegetable stock and cook the rice for 18-20 minutes, stirring frequently, until al dente. Halfway through cooking, add the seafood (defrost frozen seafood first), the saffron, and finely chopped wild garlic, and let it simmer in the risotto. Then stir in the butter and freshly grated Parmesan cheese, season with salt, and serve.