Peel the onion, chop finely and fry in olive oil.
Add tomato paste and rice. Pour in white wine and let evaporate.
Then gradually add the stock and cook the rice to taste.
In another pan, sauté the seafood in olive oil, season with salt, pepper and lime juice. The risotto should have a mushy consistency.
Plate the risotto with the fried seafood and garnish with coriander and lime wedges. Finish with a drizzle of olive oil and serve.