Seafood Risotto II

In a large saute pan, over medium heat, add the oil and heat. When the oil is hot, add the onions, season with salt and pepper and saute until the onions are slightly soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the rice and saute until the rice is coated with the oil, about 2 minutes.

Add 1 cup of the stock and simmer, stirring often, until the stock is almost completely absorbed by the rice. Add another 1 cup of stock and cook, stirring, until the stock is absorbed by the rice. Add the final 1 cup of stock and cook about 5 minutes, the rice should be getting tender, but the mixture should still be a little soupy.

Season the seafood well with salt and pepper. Add the seafood to the mixture and cook until the rice is tender and the mixture is no longer soupy, about 5 more minutes. It should take about 20 minutes to incorporate all of the stock and until the rice is tender. Stir in the butter, cream, and green onions and cook about 2 minutes. Remove from the heat. Spoon the risotto into shallow bowls. Garnish with parsley.

This recipe yields 4 to 6 servings.