Saffron Seafood Risotto

Preparing the Seafood Medley 1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and sauté until fragrant.

2.Add the shrimp and cook until they turn pink, then remove them from the skillet and set aside.

3.In the same skillet, add the scallops and sear until golden brown on both sides, then remove and set aside.

4.Add the mussels to the skillet, pour in the white wine and broth, then cover and cook until the mussels open. Discard any unopened mussels. Remove the mussels from the skillet and set aside.

Preparing the Risotto 5. In a large saucepan, heat the butter and olive oil over medium heat. Add the shallots and garlic, and sauté until softened.

6.Add the Arborio rice and toast for 2-3 minutes, stirring constantly.

7.Pour in the white wine and cook until it is absorbed by the rice.

8.Begin adding the broth, one ladle at a time, stirring frequently until the broth is absorbed before adding more. Continue this process until the rice is creamy and al dente.

9.Stir in the saffron-infused water and Parmesan cheese until well combined. Season with salt and pepper to taste.

Assembling the Dish 10. Gently fold the seafood medley into the risotto, reserving some shrimp and mussels for garnish.

11.Garnish with fresh parsley and lemon wedges.

Optional 13. Add salt and pepper to taste if desired.