4 cups seafood stock, fish stock, clam juice, or vegetable stock
3 tbsp unsalted butter, divided
½ cup shallots, minced
1 cup arborio rice, or carnaroli
1 tsp garlic, minced
⅔ cup dry white wine
1 tsp lemon zest, finely grated, optional
½ tsp kosher salt, or to taste
¼ tsp black pepper, freshly ground, or to taste
½ lb bay scallops, or sea scallops, quartered
½ lb shrimp, medium to large, peeled and deveined
½ lb mussels, (about 12) cooked and shucked
⅓ cup Parmesan cheese, grated, plus more for serving
2 tbsp fresh parsley, chopped
1 tbsp chives, chopped, or more chopped parsley, for garnish
Put the seafood stock in a saucepan and bring to a low simmer. Keep warm.
Melt 2 tablespoons of butter in a large saucepan or sauté pan over medium heat. Add the shallots and cook for about 4 to 5 minutes, or until they are softened.
Add the rice and garlic to the shallots and cook, stirring, for 1 minute.
Add the wine and continue to cook, stirring, until it is almost completely absorbed.
Add about 1 cup of the seafood stock and continue to cook, stirring constantly, until it is nearly absorbed.
Continue adding stock, about ½ cup or ladleful at a time, stirring constantly until each addition is nearly absorbed. When the rice is al dente and creamy, taste and then add the lemon zest and season with salt and pepper, as needed.
Add the scallops and shrimp to the rice mixture. Continue to cook for about 5 minutes, or until the seafood is cooked.
Add the cooked mussels, Parmesan cheese, the remaining butter, and parsley. Cook, stirring, until hot.
Serve with a garnish of chopped chives or fresh chopped parsley and extra Parmesan cheese, if desired. Enjoy!
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