Materials:
- 350 grams of arborio rice
- 500 ml vegetable broth
- 200 grams of seafood (squid, shrimps, mussels)
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 100 ml white wine
- 50 grams of parmesan, grated
- Olive oil
- Salt and pepper
- Fresh basil for serving
Instructions:
- In a saucepan, heat some olive oil over medium heat and add the onion. Cook until soft.
- Add the garlic and sauté for one minute.
- Add the rice and stir to combine with the onion and garlic.
- Add the wine and let it evaporate.
- Add the seafood and simmer for 2-3 minutes.
- Add the vegetable stock a few spoonfuls at a time, stirring constantly, until the rice is cooked and tender.
- Remove from the heat and stir in the parmesan. Season with salt and pepper to taste.
- Serve hot with some fresh basil for garnish.
