Seafood Risotto

Ingredients for 6 servings:

• 500 g risotto, e.g. Arborio
• 2 liters of broth (beef, chicken or fish)
• 1 shallot(s) or small onion
• 50 g shrimps, small
• 50 g seafood
• some butter
• 1 jar white wine
• 2 tbsp Parmesan
• some salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Heat the broth and set it aside on the stovetop. Fry the seafood, thaw it, and so on. Stir it into the risotto at the end. Finely chop the shallot/small onion. Melt the butter in a large pot and sauté the shallot/onion. Add the risotto rice all at once (do not wash the rice) and stir until translucent. Deglaze with white wine and wait until it has almost completely evaporated. You can add enough white wine to almost cover the rice. From now on, stir continuously. The cooking time of the risotto depends on the type of rice, so follow the instructions on the package. Gradually add 1-2 ladles of broth and stir continuously. The rice should never be left on dry land. When the rice is cooked, stir in the Parmesan cheese and seafood. Season with salt, and the risotto is ready to serve.