Seafood Risotto

Ingredients

• ½ pound of large diver, sea, scallops cut in half (depending on size; you're looking to roughly match the size of the monkfish)
• 1 pound of monkfish cut into roughly 1 inch pieces
• 2 teaspoons of saffron
• 1 cup of arborio or carnaroli rice
• 2 cups of good red or white wine (optional)
• 2 cups of fresh, filtered, water (optional)
• 4 cups of low salt chicken or vegetable stock (if you make your own even better)
• 1 bunch of parsley, finely chopped
• 1 large onion (red or Spanish varities provide nicer flavor), finely diced/cubed
• ½ yellow and red bell pepper, finely diced and cubed (optional)
• Extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 2-3 tabs of butter