Seafood Risotto

• 24 mussels, scrubbed and debearded
• 1 cup chardonnay
• 2 tablespoons extra virgin olive oil
• 1/2 cup minced shallots
• 2 teaspoons minced fresh ginger
• 1 cup Arborio rice
• 4 cups hot fish stock, approximately
• Salt and freshly ground white pepper
• 12 sea scallops, tough tendon removed, quartered
• 1/2 pound medium shrimp, shelled and deveined
• 1 tablespoon unsalted butter
• 1 tablespoon minced chives

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

mussels, chardonnay, extra virgin olive oil, shallots, fresh ginger, arborio rice, fish, salt, shrimp, unsalted butter, chives

Taken from cooking.nytimes.com/recipes/11218 (may not work)