Seafood Risotto

Directions

1. 1
   Place mussels in a saucepan with 1/2 cup chardonnay.
2. 2
   Bring to a simmer, cover and cook over low heat until mussels open, about 5 minutes.
3. 3
   Reserve 4 mussels in shells, shuck remainder, and strain and reserve broth.
4. 4
   Heat oil in a heavy shallow saucepan.
5. 5
   Add shallots and ginger, and saute over low heat until soft.
6. 6
   Stir in rice and cook briefly.
7. 7
   Add remaining wine.
8. 8
   When wine has been absorbed by rice, add mussel liquid.
9. 9
   Cook over medium-low heat until it is absorbed, then gradually add fish stock, 1/2 cup at a time, until rice is nearly al dente but still moist and creamy.
10. 10
    Season with salt and pepper.
11. 11
    Stir in scallops and shrimp, and cook about 5 minutes, until seafood is cooked.
12. 12
    Stir in shucked mussels, butter and chives.
13. 13
    Divide among 4 shallow soup plates, garnish each portion with a mussel in the shell, and serve.