Risotto with Seafood

Heat the oil in a heavy frying pan and cook the onions and garlic until translucent. Add the long grain rice and cook until translucent. Pour the wine and let it evaporate at a moderate temperature for a few minutes while stirring.

Add about 1/10 of the hot fish stock and evaporate while stirring continuously. Repeat the process several times until half of the clear soup is used: this takes about ten minutes.

Add the Frutti di Mare and cook for two or three minutes.

Add the remaining clear soup in portions, as before, until the long grain rice is creamy but still al dente.

Add the lemon zest, tomato puree and parsley, season to taste and serve hot on the spot.

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