SEAFOOD RISOTTO

 Extra Virgin Olive Oil

 2 Shallots (chopped)

 2 Carrots (peeled and chopped)

 1 1/2 cups Arborio Rice

 1 cup Dry White Wine

 6-7 cups Fish or Shrimp Stock

 1 pound Rock Shrimp (cleaned)

 1 pound Manila Clams (scrubbed clean)

 1 pound Mussels (scrubbed clean and debearded)

 Kosher Salt and Freshly Ground Pepper

 1 bunch Parsley (chopped to yield about 1/4 cup)

step-by-step directions

 In a heavy bottomed pot or Dutch oven over medium heat, add a few
tablespoons of Olive Oil. Add the Shallots and Carrot with a pinch of Salt and cook
until fragrant. Add the Rice and toast until opaque, adding a little more Olive Oil if
needed, about 2 minutes.
 Add the White Wine and bring to a boil, cooking until almost dry, and then
begin to ladle in the Stock to just cover the Rice. Cook, stirring constantly,
maintaining a level of Stock just above the rice, for 10 minutes.
 Add the Clams and continue cooking another 4 minutes. Add the Mussels,
and cook until the open, about 3 minutes. Continue to cook until Rice is soft but still
very al dente. Add the Shrimp, cook for just a minute, and then season with Salt
and Pepper, remove from heat, and stir in the Parsley. Serve immediately.