Seafood Risotto

thespruceeats.com

Ms K

NH foodie, lifetime WW member. I seek unusual recipes and love to cook.

4 cups seafood, fish, or vegetable stock, or clam juice

3 tablespoons unsalted butter, divided

½ cup minced shallots

1 cup (210 grams) arborio or carnaroli rice

1 clove garlic, minced

⅔ cup dry white wine

1 teaspoon finely grated lemon zest, optional

½ teaspoon fine salt, or to taste

¼ teaspoon freshly ground black pepper, or to taste

½ pound bay scallops or sea scallops, quartered

½ pound medium to large shrimp, peeled and deveined

1 pound raw mussels, cooked and shucked

⅓ cup grated Parmesan cheese, plus more for serving

2 tablespoons finely chopped fresh parsley, more for garnish, if desired

1 tablespoon finely chopped fresh chives, for garnish, optional

Directions at thespruceeats.com

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