Italian Seafood Risotto

1.Prepare the seafood stock by simmering fish bones and shells with water for 30 minutes, then strain and keep warm. Alternatively, use high-quality seafood stock.

2.In a large, heavy-bottomed pan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 4-5 minutes.

3.Add the minced garlic and fresh thyme leaves to the pan, sauté for 1 minute until fragrant, taking care not to burn the garlic.

4.Add the Arborio rice to the pan and stir well to coat each grain with oil. Toast the rice for 2 minutes until it becomes slightly translucent around the edges.

5.Pour in the dry white wine and stir continuously until the wine has mostly evaporated.

6.Begin adding the warm seafood stock one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 15 minutes.

7.While the rice is cooking, heat the remaining 1 tablespoon of olive oil in a separate pan over medium-high heat. Add the shrimp and calamari rings, season lightly with salt and pepper, and sauté for 2-3 minutes until just cooked. Remove and set aside.

8.Add the cleaned mussels to the same pan, cover, and cook for 3-4 minutes until the mussels open. Discard any that remain closed. Remove from heat and set aside.

9.When the risotto is nearly cooked (after about 15 minutes of adding stock), gently fold in the cooked shrimp, calamari, and mussels.

10.Continue adding stock and stirring until the rice is al dente and creamy, about 18-20 minutes total cooking time.

11.Remove the risotto from heat. Stir in the butter, grated Parmesan cheese, lemon zest, and lemon juice. Adjust seasoning with salt and freshly ground black pepper to taste.

12.Sprinkle the chopped fresh parsley over the risotto and gently mix.

13.Serve immediately, garnished with extra parsley and a wedge of lemon if desired.