Seafood Risotto

Method

1. Measure and prepare all ingredients.
2. Put the fish stock in a medium saucepan and bring to a low simmer. Keep warm.
3. Melt 2 tablespoons of butter in a large saucepan. Add the shallots and cook until soft, about 4–5 minutes.
4. Add the rice and garlic and cook, stirring constantly, until the rice begins to toast and the garlic is fragrant, about 1 minute.
5. Add the wine and cook, stirring frequently, until mostly absorbed.
6. Add about 1 cup of fish stock and cook, stirring constantly, until nearly absorbed. Continue adding stock about ½ cup or one ladle at a time, stirring until each addition is nearly absorbed.
7. When the rice is al dente and creamy, add the lemon zest and season with salt and pepper.
8. Add the fish, squid, scallops and prawns. Continue to cook, stirring frequently, until the seafood is cooked through. Add the vongole and cook until opened; discard any that stay closed.
9. Fold in the mussel meat, Parmesan, remaining tablespoon of butter and parsley. Cook until hot.
10. Serve garnished with chives or extra parsley and Parmesan.