Seafood Risotto

Sunday dinner time!  Do not fear risotto!  The majority of recipes for risotto call for slowly adding the liquid and stirring for way more minutes that I care to give.  We have found that adding all of the liquid at the beginning and stirring throughout, yields just as good an outcome.  You can vary the seafood to your taste, scallops, crab, mussels would also be good choices.

4 c Arborio Rice
1 large onion, chopped
2 large carrots, chopped
1 c shiitake mushrooms, chopped
6 c stock, chicken or vegetable
jar clam juice
1 can chopped clams

1 large lobster tail, grilled with shell on, meat chopped
1/4-1/2 lb shrimp, pealed
1/4-1/2 lb calamari

Saute onion in olive oil until softened, about 5 minutes, add carrots and mushrooms and saute for another 5 minutes.  Add rice and stir just to coat.  Add stock, jar of clam juice and juice from can of clams, reserve the clams until the end.  Cook rice at a vigorous simmer, stirring often, until rice is just al dente (almost completely cooked, still a bit firm), add shrimp and calamari and simmer until cooked through.  Add lobster at the end and stir to combine.  Add salt and pepper to taste.  Plate with red pepper flakes and shaved parmesan on top.  A drizzle of white truffle oil also puts this dish over the edge!