-Salt & pepper
-Basil or parsley
Step # 1
Begin by cooking the onion in olive oil & butter until it has softened.
Add the garlic and rice to the pan.
Step # 2
Next, deglaze the pan with dry white wine. Then pour in the can of diced tomatoes.
Step # 3
Pour in the broth. You will use 1 cup or ladle at a time and will repeat this step until you have used all the broth.
The key to risotto is adding broth to the rice in small increments (1 ladle or cup at a time).
Step # 4
Cook the seafood and add it to the rice with parmesan cheese & herbs.
Serve and top with more parmesan cheese!
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