Seafood Risotto (Haesanmul Risotto)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Wash the barley clean and soak it in water for at least 30 minutes, and chop the carrot, onion, garlic, and green onion into small pieces.
2. Blanch the spinach in boiling water with salt, then blend it with the heavy cream.
3. Peel the squid, score the inside, and blanch it with the shrimp. Purge the clams of grit, boil them with the kelp, and strain through cheesecloth to make the broth.
4. Melt butter in a pot, stir-fry the minced garlic, onion, and carrot, then add the soaked barley and stir-fry again.
5. Add the clam broth to the stir-frying pot and bring to a boil.
6. Add the blanched clams and seafood, cheese, and milk to the pot, stir as it simmers down, and at the end add the blended spinach and cream (2) and boil briefly. Lightly sprinkle with dried parsley to finish.