The Sea Monster Risotto 🌊🦑 Creamy risotto, shrimp, mussels, and a smoky charred octopus straight from the deep. You’d try this, right? Ingredients • 1 cup Arborio rice • 3 cups seafood stock (warm) • ½ lb shrimp, peeled & deveined • 6–8 mussels, cleaned and debearded • 1 small octopus tentacle, cooked and charred (for topping) • 1 small shallot, finely chopped • 2 cloves garlic, minced • 2 Tbsp butter • 1 Tbsp olive oil • 1 Tbsp dark soy sauce (for deep color) • ¼ cup Parmesan cheese, grated • Juice of ½ lemon • Salt & pepper to taste • Fresh parsley (for garnish) Steps 1. Warm seafood stock in a small saucepan over low heat. 2. In a large pan, melt butter and olive oil. Add shallots and garlic; cook until fragrant. 3. Stir in Arborio rice and toast for 1 minute. 4. Add seafood stock, one ladle at a time, stirring until absorbed before adding more. 5. When rice is nearly creamy, add shrimp and mussels. Cook until mussels open and shrimp are pink. 6. Stir in dark soy sauce for color and umami depth. 7. Finish with Parmesan, lemon juice, salt, and pepper. 8. Plate, then top with a charred octopus tentacle and sprinkle fresh parsley. #seafoodrisotto #halloweenrecipes #eatswithtwan - @eatswithtwan