How to make
In a pot with 4 cups of cold water, put the coarsely chopped carrot, halved onion and a stalk of celery.
Add 1 tsp. of salt and boil the vegetable broth for 15 minutes.
Pour a cup of olive oil into a pan, add 2 finely chopped cloves of garlic and a pinch of parsley. Fry briefly, then add the seafood mix.
Fry for another 2-3 minutes, pour 2-3 tbsp. of white wine and after the alcohol has evaporated, add the halved tomatoes and the tomato puree.
Cook the sauce for 10 minutes. Season with a pinch of black pepper and a pinch of cayenne pepper if you like.
In a shallow wide pot, pour 8 tbsp. of rice. Toast the rice for 5 minutes, by stirring to prevent the grains from burning.
Pour in 2-3 ladles of the vegetable broth and cook, until the water is absorbed by the rice, by adding more broth, if needed.
Just before removing the pan from the heat, add the seafood and tomato sauce to the rice and finish cooking the delicious risotto.
The rice should be al dente, so follow the cooking instructions.
Usually 13-14 minutes are enough.
Serve the seafood and tomato risotto warm with a glass of white wine!
Enjoy!
