Recipe #45: Seafood Risoto

1C chopped onion    
1T olive oil, white and black pepper
6C seafood stock    
1T chopped garlic
2C Arborio rice     
2lb assorted Mediterrean shellfish/seafood
2T butter     
1/4C heavy cream
½C freshly grated Parmigiano/Reggiano cheese 
3T chopped green onion green part only
2T finely chopped parsley leaves

In a large saucepan, over medium heat add oil and onions. Season with white and black pepper, cook stirring.  Sauté onions until slightly soft (3 minutes), add stock and garlic. Bring mixture to a boil, reduce heat to medium and simmer 6 minutes. 

Add rice and simmer for 12 minutes, stirring constantly. Clean, trim and dice shellfish/seafood. Season with salt and pepper. Continue to cook for 6 minutes. Stir in butter, cream, cheese and green onions. Simmer 2 minutes, stirring constantly. Remove from heat. Plate and garnish with chopped parsley.