Summary

Ingredients

• 500 g risotto rice (Arborio or Vialone)
• 1 liter vegetable stock
• 125 ml white wine, drier
• 5 shallot (s)
• 1 large onion (s)
• 5 tablespoon olive oil
• 50 g butter
• 900 g seafood, frozen or fresh, ready to cook
• 1 handful wild garlic
• 1 bag / s saffron threads
• 40 g parmesan, rated

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Instructions

1. Finely chop shallots and onions and sauté in olive oil. Sprinkle in the risotto rice, sweat until translucent and deglaze with the white wine. Bring to the boil and cook the rice until the liquid has evaporated, taking care not to stir too much. Gradually pour in the vegetable stock and cook the rice for 18-20 minutes, stirring repeatedly, until al dente.
2. Halfway through the cooking time, add the seafood (thaw frozen seafood first), add the saffron and chopped wild garlic and let it steep in the risotto. Then stir in butter and freshly grated Parmesan, season with salt and serve.