Creamy risotto with seafood | PEKIS Recipes

Ingredients

• 1¼ cups of arborio rice (300 g)
• 1 litre of seafood stock (can be replaced with fish stock)
• approx. 1 cup of prawns, peeled and deveined (200 g)
• approx. 1 cup of squid, cleaned and sliced into rings (200 g)
• approx. ¾ cups of mussels, cleaned (150 g)
• approx. ¾ cups of clams, cleaned (150 g)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup of white wine (125 ml)
• approx. 3½ tbsp of butter (50 g)
• approx. ½ cup of grated Parmesan cheese (60 g)
• 2 tbsp olive oil (30 ml)