Ingredients
Method
Prepare the Stock: In a small saucepan, heat the seafood stock over low heat to keep it warm during the cooking process.
Cook the Aromatics: In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 3-4 minutes.
Toast the Rice: Add the Arborio rice to the pan and stir for 1-2 minutes until the rice becomes slightly translucent at the edges.
Deglaze with Prosecco: Pour in the Prosecco and let it cook off, stirring occasionally, until most of the liquid has evaporated.
Add the Stock: Begin adding the warm seafood stock, one ladle at a time, stirring continuously. Allow the rice to absorb the liquid before adding more. Continue this process for 18-20 minutes, until the rice is cooked al dente and creamy.
Cook the Seafood: In a separate skillet, heat a little olive oil over medium-high heat. Add the seafood and cook for 3-4 minutes until just cooked through.
Finish the Risotto: Once the rice is cooked, stir in the cooked seafood, white wine (optional), Parmesan cheese, lemon zest, parsley, and basil. Add butter for extra creaminess. Season with salt and pepper to taste.
Serve: Spoon the risotto onto plates and garnish with more fresh herbs. Serve immediately with a chilled glass of Prosecco for a complete summer experience.
Notes
- For a richer flavor, you can substitute seafood stock with clam juice or fish broth.
- If you prefer a non-alcoholic version, use sparkling water or a non-alcoholic sparkling wine instead of Prosecco.
- You can add a squeeze of fresh lemon juice right before serving for extra brightness.