Risotto with Crab and Shrimp | Louisiana Kitchen & Culture

Ingredients

• 2 large cloves garlic, finely chopped
• 3 tablesoons chopped fres parsley
• 6 tablespoons olive oil
• 1/2 pound cleaned shrimp, cut into bite-sized pieces
• salt and pepper to taste
• 6 cups chicken or fish stock
• 1 yellow onion, finely chopped
• 2 cups medium-grain rice
• 1/2 cup dry white wine
• 2 tomatoes, peeled, seeded, and choppet (about 1 cup)
• 1/2 pound crabmeat, picked over