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Sailor-style risotto loaded with shellfish and seafood in a light broth. This high protein mediterranean dish is fresh, briny, and a family dinner that brings coastal Italy to your kitchen.
Warm the seafood stock in a saucepan over low heat and keep it hot, but not boiling.
In a heavy-bottomed pan, heat olive oil over medium heat; add the diced onion and gently sweat for 3–4 minutes until translucent. Stir in chopped garlic and red pepper flakes, cooking for 30 seconds.
Add Arborio rice and toast for 2 minutes, stirring constantly to coat each grain in oil. Pour in the wine and simmer on medium-high, scraping up any bits, until almost evaporated.
Add a ladleful of hot stock and stir, maintaining a medium simmer. When most liquid is absorbed, repeat, stirring often and adding more stock only as needed to keep it creamy but not soupy.
At about the 15-minute mark, fold in cherry tomatoes and mixed seafood. Stir gently and continue cooking, adding stock, until the rice is al dente and seafood is just cooked (about 6–8 minutes more).
Finish with chopped fresh parsley, adjust seasoning with salt and pepper to taste, and let rest off the heat for 2 minutes before serving for best texture.
