Saffron Risotto with Seafood

Finely dice the onion and sauté in a little olive oil. Add the rice and sauté briefly. Deglaze with white wine and Noilly Prat. Now slowly add the hot stock while stirring constantly, add saffron and steam the risotto at low heat until al dente. Meanwhile, season the cleanly cleaned seafood and fish pieces with salt and pepper and fry them briefly in a little olive oil so that they are cooked but still juicy inside. Mix the cold butter into the risotto. Finally, stir in the seafood and the freshly grated Parmesan, season again with salt and pepper and serve.

Preparation Tip:

COOKING TIME: risotto 18-20 minutes, seafood a few minutes depending on the type.

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