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Ingredients
  • 4 cups seafood stock (or fish stock, clam juice, or vegetable stock)
  • 3 tablespoons unsalted butter (divided)
  • ½ cup minced shallots
  • 1 cup arborio rice (or carnaroli)
  • 1 teaspoon minced garlic
  • ⅔ cup dry white wine
  • 1 teaspoon finely grated lemon zest
  • ½ teaspoon kosher 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)
  • ½ pound mussels (about 12, cooked and shucked)
  • ⅓ cup grated Parmesan cheese (plus more for serving)
  • 2 tablespoons fresh chopped parsley
  • 1 tablespoon chopped chives (or more chopped parsley)
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