TravelTalkOnline Forums People Talk Recipes Seafood Risotto Question

Brian, I sauteed half a Videlia onion in some olive oil before I added the rice. The only other seasoning was a little salt and pepper, and the saffron in the broth. And I did use Vermouth instead of plain white wine, so that added a little herbiness. I really wanted the seafood to come through in this one, so I kept the seasonings to a minimum. When I make a mushroom risotto, I always use thyme. Of course, the Parmesiano Regiano adds some saltiness, and I put in a fair amount of butter at the end