1 pack thawed PanaPesca Seafood Mix for Rice & Spaghetti
Thaw in refrigerator overnight or in tap water for about an hour before cooking
1 1/2 cup water
1 8oz bottle clam juice
1 tbsp olive oil
1/2 cup chopped small shallots
1 cup Arborio rice
1/4 cup white wine
1 tbsp chopped garlic
1 tbsp fine chopped Italian/flat parsley
1 tbsp lemon zest
1 tbsp lemon juice
1/4 tsp honey
1/4 cup fine shredded parmesan
Salt & pepper
Mix the water and clam juice in a small pot, bring to a simmer and keep warm.
Heat 1 tbsp oil in a second wide bottom sauce pot or pan.
Add the shallots and cook about 5 minutes.
Add the rice and coat in the oil then add the wine and stir and cook until absorbed.
Add the clam liquid about a half cup at a time all along stirring as the liquid is added until it is absorbed, then repeat until the liquid is all added to the rice.
Make sure that the risotto is done, is not too firm and does not get stuck in the teeth. If it is too firm a little more liquid will need to be added.
In a sauté pan cook the seafood and garlic over medium heat with a little salt and pepper for about 3 minutes.
Finally, add the seafood, parsley, zest, juice, honey and parmesan to the cooked risotto to finish the dish.