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I’ve made this dish twice, once cutting it in half for two servings instead of 4. It is very easy and very delicious. It’s a bit “lighter” than a risotto with lots of thick or heavy cheesy stick-to-your-ribs qualities, which is what I’m looking for with a seafood risotto in the first place. It’s very easy to add a little extra salt and pepper to taste at the end, which in my view, is a far simpler way to intensify the flavor rather than a typical risotto that requires increasing amounts of cheese.