Seafood risotto

Serves 3
Prepare a vegetable broth. Soften the chopped shallots in a saucepan together with the extra virgin olive oil. Pour in the rice and toast for a few minutes, then pour over the white wine and leave to evaporate. Continue cooking, adding the stock bit by bit. Five minutes before the rice is ready add the Seafood Sauce. Place the risotto on the plate and cream with a drizzle of oil, adding the chopped parsley. Blend the cherry tomatoes with a drizzle of oil and decorate the plate, adding a few drops of parsley previously blended with oil.