Usually when I do risotto I don’t use tomato but I switched it up this time and it payed off. This was super quick
INGREDIENTS
-1 shallot
-2 cloves of garlic
-1/4 cup white wine
-1 cup risotto
-3 cups chicken broth
-can of crushed tomatoes
-fresh basil
-frozen mixed seafood of your choice
-optional chilli flakes or Calabrian chiles
DIRECTIONS
-heat oil in a pan and add shallot, garlic, and chilis if using
-when translucent add in the risotto and toast
-add the white wine and when it is absorbed add some chicken broth and when absorbed add more until you have used it all
-add in crushed tomatoes cook for a bit then add in basil, s&p, seafood
-cover and cook until seafood is fully cooked
-top with more basil and enjoy!
chef grc 