1. Prepare the Seafood

Start by preparing the seafood. If using shrimp, peel and devein them, removing the shells and tails. For the scallops, trim any tough parts, and make sure they are cleaned. For the mussels, scrub the shells well and remove the beards. Discard any mussels that are open and don’t close when tapped. Set all the seafood aside.

2. Make the Seafood Stock

If you’re using homemade seafood stock, now is the time to prepare it. If you’re using store-bought stock, simply heat it in a saucepan over low heat to keep it warm while you cook the risotto. Keeping the stock warm is essential for properly cooking the rice and ensuring the risotto doesn’t cool down when adding liquid.

3. Cook the Onion and Garlic

In a large, deep pan or skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent and soft, about 3-4 minutes. Then, add the minced garlic and sauté for an additional 1-2 minutes until fragrant. Be careful not to let the garlic brown, as it can turn bitter.

4. Toast the Arborio Rice

Add the Arborio rice to the pan and stir it into the onion and garlic mixture. Toast the rice in the oil for 1-2 minutes, allowing the rice to absorb the flavors and become lightly golden. This step is important as it helps the rice absorb the liquid during cooking and develop its creamy texture.

5. Deglaze with White Wine

Once the rice is toasted, pour in the white wine and stir to deglaze the pan. Let the wine cook down for a minute or two until most of the liquid has evaporated. This adds depth and complexity to the flavor of the risotto.

6. Cook the Risotto

Begin adding the warm seafood stock, one ladleful at a time, to the rice. Stir constantly, allowing the rice to absorb the liquid before adding more. Continue this process until the rice is tender and creamy, which should take about 18-20 minutes. Be patient during this step—stirring often is key to achieving the perfect creamy texture. Add more stock as needed and taste for doneness.

7. Add the Seafood

Once the rice is nearly cooked and has absorbed most of the liquid, it’s time to add the seafood. Begin by adding the shrimp to the risotto, stirring gently. After 2-3 minutes, when the shrimp begin to turn pink, add the scallops and mussels. Cover the pan and cook for an additional 3-5 minutes, or until the mussels open up and the scallops are opaque. Stir occasionally, being careful not to overcook the seafood.

8. Finish the Risotto

Once the seafood is fully cooked, stir in the heavy cream (if using) for added richness and creaminess. You can skip this step if you prefer a lighter risotto. Add the butter, lemon zest (if using), and season with salt and pepper to taste. Stir everything together until well combined and the risotto is smooth and glossy.

9. Serve the Risotto

Once the risotto is ready, spoon it onto plates and garnish with fresh parsley and grated Parmesan cheese, if desired. Serve immediately while the risotto is creamy and hot.