Italian seafood risotto

Steps

1. 1

   Heat 2 tablespoons of the olive oil in a wide pan. Cook the shallot until translucent, then add the rice and toast it for 1 minute.

2. 2

   Deglaze with the white wine and let it reduce almost completely.

3. 3

   Add the hot stock one ladle at a time, stirring regularly, until the rice is creamy and just tender, about 18 to 20 minutes.

4. 4

   Meanwhile, sauté the seafood with the remaining oil, the garlic, and the cherry tomatoes for 3 to 4 minutes, just until cooked through and still tender.

5. 5

   Fold the seafood into the risotto. Off the heat, stir in the butter, parsley, and lemon zest. Taste and season lightly if needed.

6. 6

   Let it sit for 1 minute, then serve right away while loose and glossy.