Ingredients
For the risotto:
• 300 g risotto rice (Arborio or Carnaroli)
• 500 g fresh or frozen seafood (mussels, shrimps, squid, cockles)
• 1 liter hot fish or vegetable stock
• 10 cl dry white wine
• 2 shallots
• 1 clove of
garlic • 40 g butter
• 2 tablespoons olive oil
• Fresh parsley
• Salt and pepper