Seafood Risotto Recipe

In a small pot over medium-low heat, bring the chicken (or fish) stock to a gentle simmer.

In a large pan over medium-low heat, sweat the onions in olive oil until translucent. 

Add the minced garlic and arborio rice. Stir well.

Add half of the wine, stirring until the wine is almost completely absorbed by the rice. Repeat with the remaining wine. 

Add the simmering stock, about ½ cup at a time, stirring constantly. As the rice absorbs one ladle of stock, add another and continue stirring.

Once the rice is almost cooked, stir in as much of the lemon zest as you want (we like it really lemony, and use all of it), and season with salt and pepper to taste. 

Add the shrimp and scallops along with one final scoop of the simmering stock. Stir gently until seafood is cooked through. Remove the pan from heat.

Stir in the Parmesan cheese and parsley, just until well incorporated and smooth.

Serve hot, garnished with more parsley and Parmesan. Enjoy!