Ingredients:

  • 1 ½ cups Arborio rice (300 g)
  • 5 cups low-sodium seafood or vegetable broth (1.2 L)
  • 1 cup dry white wine or chicken broth (240 mL)
  • 2 tablespoons olive oil (30 mL)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup mixed seafood (shrimp, scallops, and/or mussels) (200 g)
  • 1 cup sliced mushrooms (e.g., cremini or shiitake) (75 g)
  • ½ cup grated Parmesan cheese (50 g)
  • 2 tablespoons unsalted butter (30 g)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley for garnish

Instructions:

  1. Heat seafood or vegetable broth in a medium saucepan until hot; keep warm on low heat.
  2. In a sauté pan, heat olive oil over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for another minute.
  3. Add sliced mushrooms to the pan; cook until softened (about 5 minutes).
  4. Stir in Arborio rice; cook for 1-2 minutes until the rice is translucent around the edges.
  5. Pour in the white wine, stirring until absorbed.
  6. Gradually add warm broth, one ladle at a time, stirring frequently. Wait until the liquid is nearly absorbed before adding more. Continue until rice is creamy and al dente (about 18-20 minutes).
  7. In the last 5 minutes of cooking, stir in mixed seafood. Cook until seafood is cooked through and rice is creamy.
  8. Remove from heat; stir in butter and Parmesan cheese. Season with salt and pepper to taste.
  9. Garnish with fresh parsley and serve immediately.