Seafood Risotto

Ingredients

For Mussels:
-1 tablespoon olive oil
-1 tablespoon minced shallots
-1 tablespoon minced garlic
-1/2 cup dry Italian white wine
-48 mussels in the shell, beards removed and scrubbed

For Risotto:
-2 tablespoons unsalted butter
-2 tablespoons minced shallots
-1 teaspoon minced garlic
-1 cup Vialone Nano, Arborio or Carnaroli rice
-1 3/4 cups fish stock, or as needed, heated
-2/3 cup dry Italian white wine
-4 small dried chilies, optional
-1 cup peeled, seeded and chopped ripe plum (Roma) tomatoes (fresh or canned)
-1/4 pound shrimp, peeled, deveined and chopped
-1/4 pound sea or bay scallops, chopped
-2 teaspoons chopped fresh parsley

Directions

FOR MUSSELS: In a large frying pan over medium heat, warm the olive oil. Add the shallots and garlic and sauté for 1 minute. Pour in the wine and add the mussels, discarding any that do not close to the touch. Cover, raise the heat to high, and cook until the mussels open, 3-4 minutes. Remove from the heat and discard any unopened mussels.

Transfer 32 mussels in their shells to a bowl; cover to keep warm. Remove and discard the shells from the remaining mussels, cover and set aside separately. Strain the broth through a fine-mesh sieve lined with cheesecloth (muslin) into another bowl; set aside.

FOR RISOTTO: In a deep saucepan over low heat, melt the butter. Add the shallots and garlic and sauté until the shallots are almost translucent, about 2 minutes. Stir in the rice and cook, stirring, until the edges of the grains are translucent, about 2 minutes. Add enough fish stock to the mussel broth to make 2 1/2-3 cups.

Add 1 cup of the broth mixture to the rice and simmer over medium heat, stirring occasionally, until only a little visible liquid remains, 5-6 minutes. Stir in another 1/2 cup of the broth mixture and again allow the rice to absorb most of the liquid, another 3-4 minutes.

Add 1/2 cup of the wine and the chilies, if using, and simmer over low heat, stirring occasionally, for 3-4 minutes. Stir in the tomatoes and simmer for 3 minutes. Add another 1 cup broth mixture and simmer, stirring occasionally, for 5 minutes. Stir in the shrimp, scallops and shelled mussels and simmer for 2 minutes.

Stir in the remaining wine. Season to taste with salt and white pepper. The risotto should be al dente at this point. If it is too moist, simmer for a few minutes longer; if it is too dry, stir in a little additional stock to achieve the proper consistency. Remove and discard the chilies. Taste and adjust the seasoning.

Remove from the heat when there is still a little more liquid than desired, as the rice will continue to absorb it. Mound in warmed shallow bowls and surround each serving with 4 mussels. Sprinkle with the parsley and serve immediately.