Creamy Seafood Risotto with Parmesan

1In a saucepan, heat the seafood stock (4 cups) until simmering. Keep it warm over low heat while preparing the risotto.

2In a separate large pan, melt 1 tbsp of butter (2 tbsp) over medium heat. Add the shrimp (½ lb) and scallops (½ lb), and cook until they are lightly browned. Remove and set aside.

3In the same pan, add the remaining butter (2 tbsp) and sauté the onion (½) and garlic (2 cloves) until translucent.

4Add the Arborio rice (1 cup) to the pan and stir until the grains are coated with butter (2 tbsp) and slightly translucent, about 2 minutes.

5Pour in the white wine (½ cup) and cook until it is absorbed by the rice.

6Begin adding the warm seafood stock (4 cups), one ladle at a time, stirring continuously until the liquid is absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.

7Stir in the mussels (½ lb), squid (½ lb), cooked shrimp (½ lb), and scallops (½ lb). Cook for an additional 2-3 minutes until the seafood is cooked through.

8Add the heavy cream (½ cup) and Parmesan cheese. Stir well until the risotto is creamy and the cheese is melted.

9Season with salt and pepper to taste.

10Serve the seafood risotto hot, garnished with chopped parsley and accompanied by fresh lemon wedges for squeezing over the dish.