Ingredients
Instructions
- 0 servings
- 1Saute onions in olive oil until translucent. Add in rice and toast for 1 minute. Add in wine if using and stir till it is absorbed.
- 2Begin adding the chicken stock, 1/2 cup at a time, stirring until each addition is totally absorbed. Continue adding 1/2 cup at a time until all stock is absorbed and the rice is creamy but not mushy.
- 3Stir is cooked seafood and Parmesan then take off the heat, season and serve.