The risotto was delicious! I steamed the shrimp and lobster, and added the steaming water to the chicken stock along with the shells, and simmered them together. Then I strained out the shells and added a few saffron threads. I pan seared the scallops, leaving them rare. I made my usual risotto, and added about half of the seafood, cut into chunks. The other half I used as a garnish on top. I minced some fresh parsley and mixed it with lemon zest and sprinkled some of that on top, which really brightened up the flavor.
I don't know if you watch The Next Food Network Star, but if Jeffery had used my method last week, no one would have said his risotto was an insult to Italy <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
