Seafood Risotto

Ingredients:

• About 2 ounces fresh shrimp, ika, salmon, or all 3 mixed, per serving

• About 1/4 cup arborio or other Italian risotto rice, per serving

• About 1 quart shrimp dashi or chicken broth, heated almost to boiling

• Hot water to have on hand in case you run out of broth

• About 1 cup white wine, heated almost to boiling

• Olive oil

Instructions:

Chop the seafood into approx. 3/4" pieces

Heat about 1/4 cup olive oil into a heavyish pot. Add rice & stir until it crackles. It should not brown.

Add hot wine & stir.

Add broth, a ladle full at a time, only adding more when it starts getting dryish. Stir, stir, stir, adding broth a little at a time, for about 15 minutes or until rice is al dente. Be careful because it can turn mushy in an instant.

When rice is almost done, stir in seafood. It will cook fast.

Salt & pepper to taste.