Paz's Seafood Risotto - Paz Sundiam

2 Tbsp Unsalted Butter
2 Tbsp Olive Oil
3 cloves garlic, minced
2 shallots, coarsely chopped
1 medium onion, coarsely chopped
¾ Cup Arborio Rice (Risotto)
1 Glace de Fruits de Mer Gold (classic seafood stock—The Spice House $6.99)
½ lb. Medium shrimps, deveined and shelled, tails-on
½ lb or at least 12 pcs Clams, scrubbed
½ lb or at least 12 pcs Mussels
½ lb calamari
1 (120z.) can peeled Italian whole tomatoes, hand-crushed
1 tsp saffron threads (The Spice House $6.29 1g)
1 Cup water
Salt & Pepper to taste
Red Pepper flakes (optional)
Lemon Pepper (optional)
Lemon Wedges (to serve and eat with;optional)

1. In a deep saucepan, sauté garlic, shallots and onions with butter and olive oil.
2. Add in Arborio rice until translucent
3. Mix in Glace de Fruits de Mer Gold
4. Throw in shrimps, clams, mussels and calamari
5. Pour the hand crushed tomatoes
6. Sprinkle the saffron threads
7. Season with salt, pepper, red pepper flakes
8. Stir and bring to a boil until the risotto is cooked, clams and mussels opened, shrimps turned pink.