Grilled Scallop, Spot Prawn and Sea Urchin Risotto - Andrew Zimmern

Ingredients

• 10 cups fish broth
• 2 tablespoons olive oil
• 3 tablespoons minced shallots
• 2 cups Arborio rice
• Several pinches dried Calabrian chile or crushed red chile flakes
• 2 cups room temperature light bodied Italian white wine (like pinot grigio)
• Zest of 1 lemon
• 1 cup grated aged Reggiano Parmesan
• 4 tablespoons salted butter
• 1 cup cooked and cooled fresh peas or fava beans
• Salt and freshly ground white pepper
• 1 pound head-on spot prawns, deveined
• 1 tablespoon minced parsley, plus more for garnish
• 8 scallops
• 250g (one traditional urchin tray) freshly shucked sea urchin
• Cut lemons, for serving