Seafood Risotto

• 1 12 cups diced onions
• 2 tablespoons finely minced garlic
• 3 tablespoons olive oil
• 2 cups arborio rice
• 1 12-2 quarts chicken stock
• 1 34 lbs crabmeat or 1 34 lbs scallops or 1 34 lbs shrimp
• 2 -3 cups chopped Italian plum tomatoes
• 6 canned artichoke hearts, quartered
• 3 tablespoons lemon zest
• 2 tablespoons lemon juice
• 8 basil leaves, chopped
• 14 cup chopped parsley
• salt and pepper

1. Saute onion and garlic in oil.
2. Stir in rice and cook, stirring, 2-3 minutes.
3. Heat chicken broth to just boiling.
4. Reduce heat and keep warm.
5. Add broth to rice, 1/2 cup at a time, stirring constantly until broth is absorbed before adding the next 1/2 cup.
6. Continue until the rice is al dente and creamy in texture, 20-25 minutes.
7. Stir in remaining ingredients, except salt and pepper, cook, stirring until seafood is cooked, about 5 minutes.
8. Season to taste with salt and pepper.

onions, garlic, olive oil, arborio rice, chicken stock, crabmeat, italian plum tomatoes, hearts, lemon zest, lemon juice, basil, parsley, salt

Taken from www.food.com/recipe/seafood-risotto-493059 (may not work)