Mixed Seafood Risotto

Description
Makes 6 servings

Ingredients

 * 2 cups chopped onions
 * 2 cloves garlic, minced
 * 1/2 teaspoon crushed red pepper
 * 1 tablespoon olive oil
 * 1 cup uncooked U.S. arborio or medium grain rice
 * 1/3 cup dry white wine
 * 2 cups fish stock, divided
 * 3 cups water
 * 2 cups diced fresh seafood (clams, shrimp, lobster, crab meat, whitefish, or mussels)
 * 1 cup crushed Italian plum tomatoes with juice
 * 1 teaspoon Italian herb seasoning
 * 1/3 cup chopped fresh parsley

Directions
Cook onions and garlic with pepper in oil in large skillet over medium-high heat. Add rice; stir 2 to 3 minutes. Add wine; stir until absorbed. Stir in 1 cup stock. Cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup stock and water, allowing each to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. Add seafood, tomatoes and Italian seasoning; cook for 5 minutes, stirring constantly. Do not overcook seafood. Sprinkle with parsley