Risotto with spring vegetables and seafood

Heat the wine gently in a saucepan. Chop the shallots. Heat the oil in a frying pan and fry the shallots until golden brown. Add the rice grains and stir fry until they start to shine. Pour in the wine and let it evaporate while stirring.

Add a dash of warm broth. Let the risotto be cooked in an open pan in about 20 minutes. Stir frequently. When the broth is absorbed by the rice, add a new dash of broth.

Cut the carrots into slices. Clean the snow peas. Meanwhile, cook the carrots in a pan with boiling water and salt in 3 minutes until al dente. Cook the last min.

Stir the carrots, snow peas, garden peas and fruits de mer through the risotto and heat well. Season the risotto with pepper and sprinkle with cheese.