How to make it

  • In a large skillet, saute the rice, onion and garlic in 1 tablespoon butter over medium heat, stirring constantly until the onion is tender, about 5 minutes
  • Increase the heat to high and stir in 1 cup chicken broth, and continue to cook, stirring frequently
  • As the liquid cooks down, slowly add the remainder of the chicken broth 1 cup at a time, until all the broth is absorbed and the mixture is creamy, stirring constantly, 15 to 20 minutes
  • Add the cooked seafood and mix
  • Stir in the parm, black pepper and remaining butter
  • Serve immediately

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    " It was excellent "
    diannehocut ate it and said...
    I love Risotto of all kinds, and found this especially tasty. The cooked seafood added at the last step makes it really special! 5UP

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