*Seafood Risotto


- 2 cups Italian rice
- 1/3 cup butter
- Prawns, shrimp, or lobster
- 1 onion
- Fresh parsley
- Grated parmesan cheese
- White wine


Cook the seafood in water with a little white wine, and a few pinches of finely chopped onion and parsley. Remove the seafood shell and outer layer, and cut into small cubes. In a shallow pan saute' the onion cut into thin slices in butter. Add the rice and stir until all the butter is absorbed, then add hot water. Stir occasionally. When all the water is absorbed by the rice add more until the rice is cooked. Add one cup of the seafood sauce, then add the seafood just before serving. Add butter and grated parmesan cheese to taste. Stir for several minutes away from heat before serving. Serves four.