Rich & Flavorful Seafood Risotto Tomato: My Favorite…

Ingredients

• 1 cup (200 g) Arborio rice
• 4 cups (960 ml) seafood stock (homemade or store-bought)
• 1 cup (240 ml) dry white wine
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz or 400 g) of diced tomatoes, drained
• 1 cup (150 g) mixed seafood (shrimp, mussels, calamari)
• 1/2 cup (120 ml) heavy cream
• 1/2 cup (50 g) grated Parmesan cheese
• 2 tablespoons (30 ml) olive oil
• Salt and pepper to taste
• Fresh basil for garnish