Seafood risotto

A great holiday dish. Excellent for hot weather. It is not too heavy, but it gives this pleasant feeling of full belly... Unless you are not a seafood fan, of course. 

















"Seafood risotto"

- 1.5 cups of risotto rice
- a glass of white wine
- 150 g of seafood
- 1 clove of garlic, chopped
- 1 small chilli, chopped
- salt, pepper
- parsley, to taste
- parmesan, for sprinkling on top

Heat up some olive oil in a large casserole, fry the seafood briefly with garlic and chilli, save in a bowl. Fry the rice in the same oil for 2-3 minutes, stirring continuously. Add the wine and, after a while, 2 glasses of water or fish stock. 
When the rice is nearly cooked add the seafood and parsley, and serve sprinkled with parmesan.