Mediterranean Surf and Turf Risotto

Preparing the Risotto In a large pan, heat olive oil over medium heat. Saute onions and garlic until translucent.

Continuing the Risotto Add the Arborio rice and toast for a few minutes until slightly translucent, stirring constantly.

Cooking the Risotto Pour in the white wine and cook until evaporated. Begin adding chicken broth, one ladle at a time, stirring frequently until the rice is creamy but still al dente.

Preparing the Seafood In a separate pan, heat olive oil and sauté garlic until fragrant. Add the shrimp and cook until pink, then add the mussels, lemon juice, white wine, and parsley. Cover and simmer until the mussels open.

Cooking the Meat Season the beef tenderloin with paprika, garlic powder, cumin, salt, and pepper. In a hot skillet with olive oil, sear the beef until browned on all sides. Remove and set aside.

Assembling the Dish Once the risotto is ready, stir in the Parmesan cheese, butter, and season with salt and pepper to taste. Serve the risotto hot, topped with the seafood and beef tenderloin.