For the seafood risotto, sauté the onion in a little oil and add the risotto rice until it becomes translucent. Then deglaze with white wine and let it reduce.
Now always pour some soup and cook, stirring constantly. After 10 minutes of cooking, add the cut fish, the cleaned mussels and the curry and simmer.
When all the soup is used up, the rice should also be ready. Season with salt and add Parmesan cheese to taste.
Serve with balsamic glaze and chopped parsley.
Preparation Tip:
If you like, you can also use a seafood mix for the seafood risotto.
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