Ingredients
· 3 tbsp butter
· 1 small onion, diced finely
· 2-4 garlic gloves, finely chopped
· 2 medium tomatoes, sliced into cubes
· 1/2 red pepper, sliced into small pieces
· 1 tbsp paprika
· 1 cup aborio/risotto rice
· 2 1/2 cups clam or fish stock
· 1 cup water as needed
· 1 boneless fish steak (salmon, trout, hake, cod, coley) cut into small pieces
· 1 cup shrimps
· 1 cup ocean pinks or just mixed seafood
· 1 tsp oregano
· salt and pepper
Preparation
Melt the butter, add the onion, paprika, peppers and tomatoes and cook for 2-3 minutes, then add the rice and stir so that the rice is coated with the butter. Then add the stock in 2-3 batches, stirring constantly as the rice absorbs the liquid. You do this so that the rice becomes mushly like a porridge which is typical for all risotto’s.
After about 10-15 minutes (when the rice starts to get soft) add the seafood. Add water if needed, allowing the seafood to simmer for about 5 minutes. Finally, add the herbs and the garlic and season with salt and pepper.
Serve with fresh parmesan.
