シーフードリゾット

Instructions:

1. 
   1 Heat Stock:

   Heat the vegetable stock in a small saucepan and keep it warm.

2. 
   2 Sauté Aromatics:

   Heat 1 tablespoon oil in a large pan over medium heat. Add onion, curry leaves, and half the chilli. Stir for about 5 minutes until the onion softens.

3. 
   3 Cook Rice:

   Add the rice to the saucepan and cook for 1 minute, stirring to coat the rice with the oil and butter.

4. 
   4 Add Wine and Stock:

   Pour in the white wine and cook until it's fully absorbed. Add enough heated stock to cover the rice completely. Stir continuously for about 10 minutes, until the stock is mostly absorbed.

5. 
   5 Add Seafood and Tomatoes:

   Add mussels, squid rings, tomatoes, and clams to the risotto. Continue to stir and cook until the seafood is cooked through and the rice is al dente. Gradually add more stock and continue stirring until the stock is absorbed, about 10 more minutes.

6. 
   6 Season and Serve:

   Season the risotto with salt, pepper, parsley, and grated Parmesan cheese. Serve immediately.