Method

Step 1: Prepare the Seafood Stock

If using homemade stock, simmer fish bones, vegetables, and herbs in water for about 30 minutes. Strain and keep warm. If using store-bought, simply heat it in a pot.

Step 2: Sauté Aromatics

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent (about 3-4 minutes). Add minced garlic and sauté for another minute until fragrant.

Step 3: Toast the Rice

Add the Arborio rice to the skillet, stirring frequently for about 2 minutes until the rice is lightly toasted. This enhances the nutty flavor.

Step 4: Deglaze with Wine

Pour in the white wine, stirring continuously until the liquid is mostly absorbed.

Step 5: Gradually Add Stock

Begin adding the warm seafood stock, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process will take about 20 minutes. The risotto should be creamy and the rice tender yet al dente.

Step 6: Add Seafood

In the last 5 minutes of cooking, stir in the mixed seafood. Cook until the seafood is just cooked through (shrimp should be pink, mussels and clams should be open).

Step 7: Final Touches

Remove from heat, stir in butter and parsley, and season with salt and pepper to taste. Let the risotto stand for about 5 minutes.

Step 8: Serve

Serve the risotto hot, garnished with additional parsley and lemon wedges on the side.