Seafood Risotto with Lemon and Saffron

This is a very special risotto. It is a lovely yellow colour and the sweet scallops blend very well with the shrimp and the saffron and lemon flavours

6 Tbsp butter

2 minced cloves garlic

1 medium white onion finely chopped

1 1/2 cups Arborio rice

5 cups chicken stock

1 cup dry white wine

A pinch of saffron threads

500 grams peeled shrimp

250 grams scallops

Optional (250 grams squid sliced into small pieces)

1/4 teaspoon crushed dried red pepper (optional but recommended)

The juice of 1 lemon

1/2 cup grated parmesan cheese, or more

Salt and pepper to taste

In separate pots, bring the stock and the wine to the edge of a simmer then turn the heat down but keep warm.

Melt 4Tbsp of butter in a medium sized skillet over medium heat. Add the onion then sauté until it begins to become translucent. Add half the garlic stirring, being careful not to brown either. Add the rice and stir in to coat the rice, a minute or two.

Add the wine and stir it in. As it begins to be absorbed add a bit of stock, half to 3/4 of a cup. Put in the saffron. Stir the rice until most is absorbed and repeat, stirring often. Keep it bubbling but not too high. This will take about 20 minutes.

As you are nearing the end of this process, take a fresh saucepan and put it on medium heat. Add the remaining butter. When that is melted but not brown, add the shrimp. (If you are using squid, add it first) When the shrimp are almost pink add the scallops. If you haven’t drunk all the wine left in the bottle by this time add a splash to the seafood. Add the juice of one lemon and stir.

Take out the seafood with a slotted spoon and set it aside. Add the liquid from the seafood pan into the rice. If and is stuck to the bottom deglaze using what remains of the stock.

Add the remainder of the liquid then add the cheese. Stir until you have a creamy mixture, stir in the seafood and serve immediately