Seafood Risotto in 20 minutes

So I received this over-advertised kitchen tool as a gift yesterday, and decided to try it out. I must say the infomercial with the infamous Sham wow guy whatever his name is, draws my attention everytime.. I just can't look away. Same withe that couple making a 5 course meal with their Magic Bullet. Well, it's not as great as it looks. Maybe I'm just not strong enough but my wrists are sore from punching that thing down! It did cut the onions pretty quick, but then I had to wash it for 10 minutes because they got stuck in the blades. I will probably use it to make fruit salad in the future, as its softer and I usually make a large portions of it so it does same time peeling and cutting fruit.

Anyway, on to the recipe!

What I used:

4 medium sized sweet onions

3 cups of fish stock

1/2 cup of grated parmesan cheese

2 cups Arborio rice

Olive oil

Assorted Seafood

In a saucepan, heat up olive oil and brown the chopped onions in it.

Once the onions are done, pour in the rice and let the olive oil coat each piece.

Let it simmer on medium heat for 2 minutes then slowly start adding the fish stock to the rice.

Add the stock half a cup at a time, and let the rice absorb it before pouring in more.

I turned the heat down a bit for this process, it may take longer but the risotto will be more flavourful and moist as the stock won't evaporate as quickly.

Add in the seafood and Parmesan after a cup of stock has been added. I usually pre cook the seafood a little, so it doesn't undercook.

Garnish and serve hot. I like to have it on its own, but you can also serve it as a side!