1 lb. assorted seafood (shrimp, scallops, white fish, lobster etc.)
Instructions
Cook risotto according to package directions. When 10-12 minutes remain on risotto cooking time, pour fra diavolo sauce into a separate heavy bottomed pot and stir in garlic and white wine.
Simmer sauce on medium high until it begins to bubble.
Salt seafood, add to sauce and cook about 7-10 minutes, until seafood is no longer transparent. Turn heat off and cover to keep warm.
Fluff cooked risotto with a fork.
To plate, spoon risotto onto a plate or shallow bowl and use the bottom of a ladle to make a small well in the risotto. Ladle the seafood sauce into the risotto well and serve immediately.
Recipe by Dining with Alice at https://diningwithalice.com/twin-cities-live/fra-diavolo/