Risotto ai Frutti di Mare

• servings: 6
• active time: 40 minutes
• total time: 55 minutes

Ingredients

1 LB mussels, scrubbed and soaked

1 LB bay scallops

1 LB large shrimp, peeled and deveined and cut in half

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon red pepper flakes

2 teaspoons lemon zest, from one lemon

4 1/2 cups chicken stock

1/4 cup fresh lemon juice, from two lemons

5 tablespoons extra virgin olive oil, divided. Plus more for garnish

1 cup white wine, divided

1 shallot, chopped

1 clove garlic, chopped

1 cup cherry tomatoes, halved

1 1/2 cups arborio rice

2 tablespoons unsalted butter

1 cup freshly grated parmesan cheese

2 tablespoons chopped chives, for garnish

Directions

Add the shrimp and scallops to a large bowl. Season with 1 teaspoon of salt, red pepper flakes, and lemon zest. Stir to evenly combine and set aside.

Add the chicken stock and lemon juice to a medium sized saucepan and bring to a low simmer over medium heat. Keep warm until ready to use.

Add 2 tablespoons of the olive oil to a large skillet and heat over medium heat. Add the shrimp and scallops and spread into an even layer. Cook, stirring occasionally, until the shrimp is just opaque in the center and the scallops are cooked through, about 4 minutes. Remove from heat and use a slotted spoon to remove the shrimp and scallops to a plate and set aside, leaving any excess juices in the pan.

Add 1/2 cup of white wine to the skillet and bring back to medium heat. Once the wine mixture is just simmering, add the mussels to the pan, turn the heat down to low and cover. Cook until the mussels open, about 5 minutes. Remove from heat and discard any mussels that did not open. Use a slotted spoon to transfer the mussels to the plate with the shrimp and scallops. Set aside. Discard any juices and use a paper towel to wipe out the skillet.

Bring the skillet back to medium heat. Add the remaining 3 tablespoons of olive oil to the pan, along with the shallot. Cook, stirring frequently until softened, about 3 minutes. Add the garlic and cherry tomatoes to the pan along with 1/2 teaspoon of salt and cook until the garlic is just fragrant, about 30 seconds. Add the rice and stir to combine. Cook until the rice begins to turn slightly opaque, about 2 minutes. Add the remaining 1/2 cup of wine and stir frequently until completely absorbed, about 2 minutes. Ladle in 2 cups of the chicken stock mixture and simmer, stirring frequently, until completely absorbed, 7-10 minutes. Ladle in another 2 cups and continue to cook, stirring frequently, until the rice is cooked through and most of the broth has been absorbed, about 10 minutes.

Add the butter, parmesan cheese, and remaining broth mixture and stir constantly, until the risotto is creamy, about 2 minutes. Season with salt to taste. Stir in the scallops, shrimp, and mussels, along with any juices from the plate and stir to heat through. Remove from heat.

Divide the risotto among bowls and top with chives and a drizzle of olive oil.