Seafood Risotto - Edible Santa Barbara and Wine Country

Ingredients

• 6 cups fish stock
• 3 tablespoons butter (and/or olive oil)
• 2 onions (finely chopped)
• 3 cloves garlic (minced)
• 2 cups Arborio rice
• 1 cup dry white wine
• 1/2 pound rock shrimp (local, peeled)
• 1/2 pound bay scallops (small)
• 1/2 pound mussels (cleaned)
• 1/2 pound squid (cleaned and cut into rings)
• 1 handful Italian parsley (chopped)
• Salt and freshly ground pepper
• Juice of 1/2 lemon (olive oil, or lemon-infused olive oil)