2 1/2 cups fish or vegetable stock
1/3 cup olive oil
3 tablespoons unsalted butter
1 small onion, minced (about 1/2 cup)
1 1/3 cups Arborio rice
1/2 cup dry white wine
1 16 oz bag frozen seafood mix
1/2 cup fire-roasted diced tomatoes
1/2 cup loosely packed chopped fresh flat-leaf parsley
1 teaspoon chopped garlic
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup frozen peas
Salt and freshly ground black pepper
In a small saucepan, warm the fish or vegetable stock. Keep warm.
In a large saucepan over moderately low heat, warm the olive oil. Add 1 tablespoon of the butter and the onion, and sauté, stirring occasionally, until tender (there should be no color), about 5 minutes. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.
Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed most of the liquid, about 10-12 minutes.
Add the seafood mix and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed.
Remove the risotto from the heat and add the parsley, garlic, Parmigiano-Reggiano, peas and the remaining 2 tablespoons butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper, and serve immediately.
Recipe adapted from Epicurious.com