Crab and Shrimp Risotto

In a large saucepan over medium heat, saute the garlic and parsley in 1 1/2 tablespoons of olive oil, stirring once or twice, until the garlic is fragrant (about 2 minutes). Add shrimp, season with salt and pepper and stir until the shrimp are pink. Transfer to a bowl and set aside.

Put the broth in a small pot and bring to a simmer over low heat.

In the same saucepan, add the remaining 1 1/2 tablespoons of olive oil and add the onion and saute until the pieces are translucent. Add the rice and stir until the rice kernels are coated in oil. Add the wine and continue to cook, stirring often, until the wine is absorbed.

Add the broth 1/4 cup at a time, stirring constantly and making sure the liquid is absorbed before adding another 1/4 cup of broth. After about 10 minutes, add the tomatoes and Old Bay seasoning. Continue to add broth until the rice kernels are creamy, fluffy, white and are tender when tasted. The rice should take about 25 minutes but could possibly take longer. If you use all of the broth but the rice is still chewy, do not hesitate to add more broth.

Stir in the crabmeat and prepared shrimp and cook until just heated through and mixed together. Add additional salt and pepper to taste. Transfer to serving dishes and garnish with parsley, parmesan cheese, and lemon. Serve immediately.

Notes: I used 2 cloves of garlic and I could barely taste it, therefore feel free to add more garlic. The rice that I used was Arborio rice. The crabmeat I found with the canned tuna, and it doesn’t matter too much what size of can you get. I got the smallest can (6 oz. size). Also, I did not have chicken broth on hand but instead had packets of chicken bouillon. I added 1 packet for each cup of water I used.

(Recipe adapted from Annie’s Eats.)