Risotto Di Mare, Felice B

1.tombine water, chicken broth, and tomato paste in a saucepan and bring to a simmer. Keep warm over low heat.
2.teason cod, shrimp, and calamari (if using) with cracked black pepper and reserve.
3.teat 3 Tbs. butter in a large saucepan over medium heat. Add shallots and saute until just beginning to soften, about 8 minutes.
4.tdd sliced garlic and saute 30 seconds.
5.tdd rice and stir until are coated with oil and grains turn opaque.
6.tdd wine and stir until liquid is absorbed, about 2 minutes.
7.tdd tomatoes and cook another 3 minutes.
8.tdd just enough broth mixture to cover rice by 1-inch. Stir and return to a boil.
9.teduce heat to a heavy simmer, stirring occasionally to prevent sticking.
10.tontinue adding stock as the liquid is absorbed.
11.tfter 15 minutes, heat olive oil in a large skillet and add cod, shrimp, and calamari, stirring, until the calamari is opaque, about 5 minutes.
12.tice will be done after about 25 minutes. It is ready when the grains are soft but still slightly firm in the center. Begin checking at 20 minutes.
13.then rice is ready, gently stir in seafood mixture and cook an additional 2 minutes. Stir in remaining 2 Tbs. butter and serve in large soup plates.
14.tSprinkle each plate with lemon zest before serving.