Seafood Risotto
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 shallot (finely chopped)
- 1 cup uncooked Arborio rice
- 1/2 cup dry white wine
- 4 to 5 cups warm seafood stock
- 1/4 cup grated Parmesan
- Zest of 1 lemon
- 1/4 cup heavy cream (optional)
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley for garnish
- Lemon wedges for serving
- 8 ounces pan-cooked shrimp
- 8 ounces seared sea scallops
- 8 ounces steamed clams
- 6 to 8 ounces cooked lump crabmeat or crab claws
- 8 ounces cooked lobster tail or cooked claws
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