Risotto:
3 T olive oil
1 medium onion, finely chopped
1 1/2 c Arborio rice
1/2 c white wine
1/2 t saffron steeped in 2 T boiling water
5—6 c hot chicken stock
1/2 c freshly grated parmesan cheese
salt and pepper to taste
Place oil in a medium-sized, heavy-bottomed pot and set over medium heat. When hot, add the onion and cook til tender, about 5 minutes. Add rice and cook, stirring, til it achieves a nutty, toasted aroma, about 3—4 minutes. Add the wine and saffron, adjust the temp so that the liquid gently simmers. Cool until the wine is almost fully absorbed by the rice. Add one cup of stock, stirring and cooking til almost fully absorbed by the rice. Add the remaining stock one cup at a time, cooking and stirring til it is almost fully absorbed by the rice before adding the next cup of stock.
Seafood:
2 T olive oil
8 large scallops
8 large prawns, peeled with tail intact
12 clams or mussels
1 clove garlic, minced
pinch crushed chili flakes
1/3 c white wine
salt and freshly ground pepper to taste
2 T fresh parsley
half lemon slices, for garnish
When the risotto is nearly done, heat the oil for the seafood in a skillet. Add the scallops and prawns and cook 1—2 minutes per side, or til almost cooked through. Remove the scallops and prawns from the skillet and set on a platter. Add the clams or mussels, garlic, chili flakes and wine to the skillet and bring to a simmer; cover and cook just til the clams or mussels open. Uncover and return the scallops and prawns to the skillet and heat through, about one minute; season with salt and pepper. When the rice is tender, remove from heat and stir in parmesan cheese, salt and pepper to taste. Divide the risotto among heated bowls or plates; artfully arrange the seafood on top. Sprinkle with the parsley and, if desired, a little more freshly grated parmesan cheese. Garnish with lemon slices and serve. Makes 4 servings.