SEAFOOD RISOTTO

Preparation Method :

• Pour the stock and saffron into a saucepan and simmer gently.
• Melt half of the butter with the oil in a heavy-based saucepan.
• Add the shallots and garlic and sauté gently for 5 minutes.
• Add the rice and stir well to coat each grain with the butter and oil.
• Add enough stock to just cover the rice and stir well.
• Simmer gently, stirring frequently. When almost all the liquid is absorbed, add more stock.
• Continue adding the stock in stages and stirring until it is absorbed.
• When half the stock has been incorporated, add the seafood. Increase the heat a little and add the remaining stock by the ladle, stirring carefully.
• When all the stock is absorbed, add the parsley, remaining butter, wine or vermouth, half of the Parmesan, and salt and pepper.
• Serve with the remaining Parmesan.