Seafood Risotto

• 6 cups fish stock
• 1 tsp saffron threads
• 1 tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 2 cups Arborio rice
• 1 cup dry white wine
• 16 large shrimp, peeled and deveined, with tails intact
• 20 None mussels, bearded and scrubbed
• 9 oz cherry tomatoes, halved
• 3 tbsp butter, chopped
• 1 None lemon, peel grated and lemon juiced
• 2 tbsp fresh mixed herbs, such as parsley, thyme and dill, chopped
• None None Parsley sprigs, lemon wedges, to serve

1. Pour stock into a medium saucepan with saffron. Bring to a simmer on medium heat. Keep warm.
2. Heat oil in a large, heavy-bottomed saucepan on medium heat. Saute onion, 3-4 mins. Add rice, stirring, 1 min, to coat well in oil.
3. Add wine, stirring, 1 min, until absorbed. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).
4. Stir in seafood and tomatoes. Cook, covered, 5 mins.
5. Remove from heat. Stir in butter, lemon peel and juice, and herbs. Season. Let stand, covered, 1-2 mins. Serve with parsley and lemon wedges.

fish stock, threads, extra virgin olive oil, onion, arborio rice, white wine, shrimp, mussels, cherry tomatoes, butter, lemon, mixed herbs, parsley sprigs

Taken from recipes-plus.com/api/v2.0/recipes/25278 (may not work)