Seafood risotto A classic of Italian cuisine, wonderfully creamy and rich in seafood, perfect for an elegant dinner.

1. Preparation: Finely chop the shallots and garlic. Bring the broth to a boil and simmer in a separate pot. If you are using frozen seafood, thaw it beforehand.
2. Seafood: Sauté the garlic in a skillet with a little olive oil. Add the seafood and cook over high heat for 3 to 4 minutes. Remove from the pan and save the cooking juices (they will add flavor to the risotto).
3. Rice: In the same pan (or in a clean saucepan), melt a pat of butter with a little oil. Gently sauté the shallots until tender but not browned. Add the rice and stir for 2 minutes until translucent (pearlescent).
4. Deglazing: Pour white wine over the rice and evaporate, stirring occasionally.
5. To cook the risotto: Add a ladle of hot broth. Stir gently until completely absorbed. Repeat this process, ladle by ladle, stirring constantly, for about 18 to 20 minutes. The rice should be soft but still have a soft texture inside. 6. Folding: Five minutes before the end of cooking, add the seafood and its juices to keep warm.
7. Thickening (Mantecare): Remove the remaining cold butter, diced, from the heat and whisk thoroughly until the risotto is creamy and shiny. Stir in the chopped parsley.
8. Serving: Serve immediately in shallow bowls with ground black pepper.