Seafood and Tomato Risotto

Mix seafood in a bowl with 3 tablespoons of olive oil, parsley, and basil.

Let the mixture sit at room temperature while the risotto is being prepared.

Heat 3 tablespoons of olive oil in a saucepan over medium heat. Add the onion and sauté until soft but not colored (4-5 minutes).

Add the rice and sauté until it becomes translucent around the edges and starts to brown slightly (about 2 to 3 minutes). This is an important step for creating the right flavor and texture of the rice: the rice should absorb some of the oil.

Pour in the wine and simmer on low heat until completely evaporated (2-3 minutes). Add the tomatoes, crushing them by hand. Cook the mixture on low heat for 2 minutes.

Cook the rice over medium heat and gradually add boiling broth, about 1/2 cup at a time, stirring almost constantly until the rice absorbs the liquid after each addition. The finished rice should be tender but still slightly firm in the center: it should release most of the starch to create a creamy sauce. This process will take about 25 to 30 minutes.

Towards the end of cooking, add pepper flakes and the remaining 1 tablespoon of olive oil, stirring the rice constantly to release as much starch as possible for the sauce. If necessary, pour in more broth to create a creamy sauce. Run a spoon through the rice at the bottom of the pan—the sauce of the right consistency should slowly fill the groove.

Remove the skillet from heat and add the seafood mixture. Stir constantly until the liquid released from the seafood combines with the sauce.

Return the skillet to medium heat and cook until the seafood is opaque (3–4 minutes). If necessary, add more boiling broth to achieve a thick creamy sauce. Taste the risotto and season with salt and pepper to taste.

Serve the risotto on warmed plates.