This was terrific. You make the seafood part separately so I fed that to the kids with white rice before mixing the risotto together – the seafood risotto was fantastic but too exotic for them! The kiddos seem to do well with the rule of 7 – by the time we’ve stuck something in front of them 7 times they love it. 1 down, 6 to go.
2 teaspoons olive oil
1 small onion or shallot, minced (I used 1 large onion when I doubled it)
1 garlic clove, minced
Salt and pepper to taste
1 Tableespoon balsamic vinegar
1 cup crushed tomatoes
A dash of cayenne pepper (this added a great kick to it)
2 cups cooked mixed seafood such as small shrimp, mussels, baby scallops, or calamari (when I doubled it I used 1/2 lb scallops and 1 lb shrimp, not sure how many cups it was but it worked well)
2 cups cooked plain Arborio rice, hot
2 teaspoons chopped fresh parsley
1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic, season with salt and pepper and cook, stirring often, for 2 minutes. Add the vinegar and cook a further minute.
2. Stir in the tomatoes and cayenne, bring to a simmer, reduce the heat to low, and cook until thickened and somewhat reduced, about 10 minutes.
3. Add the seafood and continue cooking until heated through, about 3 minutes. Remove from the heat, stir in the rice and parsley, and serve immediately.
Makes 2 servings (I doubled this and were no leftovers)