Risotto with seafood cocktail

Heat 3 tablespoons of olive oil in a thick-bottomed pan and fry the shallots and garlic lightly brown.

Add the rice and stir it to low level through the oil until the rice grains are shiny and transparent.

Add a portion of the stock, bring it to the boil while stirring and let it pick up by the rice. Add the rest of the stock in portions until the rice has absorbed everything (after about 15 minutes). The rice must now be al dente.

In the meantime, heat another tablespoon of oil and stir-fry the seafood for 2 to 3 minutes. Spoon them with the chopped herbs through the risotto and season with salt and pepper.