Seafood Risotto

Ingredients

• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 300 g risotto rice
• 200 ml dry white wine
• 500 ml fish stock
• 4 sprigs thyme
• 1 sprig rosemary
• 1 bay leaf
• Salt
• black pepper (freshly ground)
• 500 g mussels (e.g., Venus and mignonette)
• 200 g small squid (pre‑cooked)
• 200 g shrimp (pre‑cooked)
• 2 tbsp freshly chopped parsley
• 1 tsp lemon juice

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Sauté together in a pot with hot oil until translucent. Stir in the rice, then add wine and stock. Tie thyme, rosemary, and bay leaf into a herb bundle, add to the rice, season with salt and pepper, and cook for about 20 minutes, stirring occasionally.

2. 2.

   Wash and clean the mussels thoroughly. Rinse and pat dry the squid and shrimp. Add the mussels and squid during the last 10 minutes of cooking. During the final 5 minutes, add the shrimp. Add more stock if needed, but it should be almost fully absorbed by the end.

3. 3.

   Remove the herb bundle, stir in parsley, and season with lemon juice, salt, and pepper to taste.