Venetian-Style Seafood Risotto with Saffron and Fresh Herbs

Pour 6 cups of fish stock into a medium saucepan and bring to a simmer over medium-low heat. Once simmering, reduce heat to low to keep warm.

In a small bowl, add 1/4 teaspoon saffron threads to 2 tablespoons of the hot stock and let steep for 5 minutes.

Rinse and pat dry all seafood. Peel and devein shrimp if needed. Slice calamari tubes into 1/2-inch rings. Scrub mussels under cold water and remove beards by pulling toward the hinge of the shell.

Peel and finely dice 2 medium shallots. Peel and mince 3 cloves of garlic.

Finely chop 1/4 cup fresh parsley and 2 tablespoons fresh basil leaves.

Zest the lemon and then cut it in half for juicing later.

Grate 1/3 cup Parmigiano-Reggiano cheese.

In a large, heavy-bottomed saucepan or Dutch oven, heat 1 tablespoon olive oil over medium heat.

Add the shrimp and cook for about 1-2 minutes per side until just pink. Remove from pan and set aside.

In the same pan, add the calamari rings and cook for 1 minute until just opaque. Remove and set aside with the shrimp.

Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the pan. Add the diced shallots and cook for 3 minutes until softened but not browned.

Add the minced garlic and cook for 30 seconds until fragrant.

Add 1.5 cups arborio rice to the pan and stir to coat with oil and butter. Toast the rice for 2-3 minutes until the edges become translucent but the center remains white.

Pour in 1/2 cup dry white wine and stir constantly until the liquid is almost completely absorbed.

Add the saffron-infused stock and stir until absorbed.

Begin adding the remaining warm stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next ladle. This process will take about 20-25 minutes.

After about 15 minutes of adding stock, add the mussels to the risotto, cover, and cook for 3-4 minutes until the shells open. Discard any mussels that remain closed.

When the rice is almost tender but still has a slight bite (al dente) and the risotto is creamy, stir in the reserved shrimp and calamari to warm through.

Remove from heat and stir in 2 tablespoons of butter, the grated Parmigiano-Reggiano, half of the chopped herbs, lemon zest, and 1 tablespoon of fresh lemon juice.

Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.

Let the risotto rest for 2 minutes before serving.

Divide the risotto among four warmed plates, garnish with the remaining fresh herbs, and serve immediately.