Summer Seafood Risotto – Garden & Gun

Ingredients

• 12 mussels
• 4 large scallops (Zucker recommends U-10, or fewer than ten to a pound)
• 1 lb. fish (any fresh tuna, grouper, salmon etc.) cut into ¼ inch cubes
• 8 shrimp (Zucker recommends 21–26 per pound)
• Salt and pepper to taste
• ¼ cup olive oil
• 2 tbsp. chopped shallots
• 1 tbsp. chopped garlic
• 1 chopped tomato (preferably Concasse)
• 1 red pepper, julienned
• 1 poblano pepper, julienned
• Par-cooked risotto (see recipe)
• 1 cup chicken stock (can substitute fish or shrimp stock)
• 2 tbsp. coconut milk
• 2 tbsp. soy sauce
• ½ tsp. fish sauce
• 1 tbsp. hot sauce (or cayenne)
• 1 tbsp. Thai basil (or regular basil), chiffonade
• ½ tsp. thyme, chopped
• ¼ cup unsalted butter
• 1 whole white onion, finely diced
• 1 box risotto (usually a one-pound box)
• 2 cups white wine
• 1¼ qt. chicken stock (this may vary depending on the risotto)