Risotto al Frutti di Mare

Equipment needed : Wide, shallow pan

Maintain a gentle simmer during cooking

In a saucepan, warm the seafood or fish broth.

In a wide, shallow pan, heat the butter and olive oil over medium heat.

Sauté the chopped onion until translucent.

Add the Arborio rice and toast it for a couple of minutes.

Pour in the white wine and cook until it's mostly absorbed.

Begin adding the warm seafood or fish broth one ladle at a time, stirring continuously.

Add the assorted seafood when the rice is nearly done, and continue cooking until the rice is creamy and the seafood is cooked, usually around 18–20 minutes.

Remove from heat, stir in chopped fresh parsley, season with salt and black pepper, and let it rest for a couple of minutes before serving.