Ingredients

• 4 C risotto, prepared
• 2 C seafood stock
• 2 lbs assorted seafood and shellfish
• 1 T butter
• 1/4 C heavy cream
• 1/2 C Parmigiano, grated
• 3 T scallions branches, chopped
• 2 T parsley, fine chop

Instructions

1. Simmer the seafood in the stock until done.
2. Add the seafood, butter, cream, cheese, and scallions to the risotto, then simmer to warm through, stirring constantly.
3. Plate, garnish with parsley, and serve hot.

Source: Emeril Lagasse, 1998

Contributed by: Skip