📖 Instructions

1. Gather and prep your ingredients: Mince the garlic and shallots, chop the parsley, and measure out your saffron threads, broth, rice, wine, and seafood. Having everything ready to go will make the cooking process smoother and more enjoyable.
2. Infuse the saffron: In a small bowl, steep the saffron threads in 1/2 cup of warm chicken broth for at least 20 minutes. This will extract the color and flavor from the saffron, creating a vibrant and aromatic broth to use later.
3. Sauté aromatics: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and shallots and sauté for 2-3 minutes, or until softened and fragrant. Be careful not to burn the garlic.
4. Toast the rice: Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the grains are translucent around the edges. Toasting the rice enhances its nutty flavor and helps it absorb the broth evenly.
5. Deglaze with wine: Pour in the dry white wine and cook, stirring constantly, until the wine is absorbed by the rice. This adds a layer of acidity and complexity to the risotto. The kitchen will smell amazing at this point! Don't skip this step, unless you don't have access to wine, in which case, a tablespoon of lemon juice can do.
6. Add broth gradually: Begin adding the warm chicken broth, one ladleful at a time, stirring constantly until the liquid is absorbed before adding the next ladleful. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente. Remember, patience is key to a perfect risotto!
7. Incorporate saffron broth: Stir in the saffron-infused broth during the last 5 minutes of cooking, allowing the vibrant color and flavor to permeate the rice.
8. Cook the seafood: While the risotto is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the mixed seafood and cook for 3-5 minutes, or until cooked through. Season with salt, pepper, and a pinch of paprika.
9. Combine seafood and risotto: Gently fold the cooked seafood into the risotto. Stir in the butter and Parmesan cheese, stirring until melted and creamy. This adds richness and a luxurious texture to the dish.
10. Season and garnish: Taste and adjust the seasoning with salt and pepper as needed. Garnish with fresh parsley before serving. Feel free to add a squeeze of lemon juice for a burst of freshness!
11. Serve immediately: Serve the Saffron and Seafood Paella Risotto hot and enjoy the fruits (or rather, seafood!) of your labor. This dish is perfect for a special occasion or a cozy night in.