Fennel and Leek Risotto With Grilled Shrimp and Scallops

Serves 8 as a main course

THE SHOPPING LIST:
3 1/2 cups Arborio Rice (no other rice will work)
3 Liters stock. Chicken or veg
2 leeks
1 Fennel
2 Lbs Asparagus
1 lemon
1 1/2 lbs. Shrimp
1 1/2 Lbs. Sea Scallops
(or any other sea food you like)
2 cups white wine
Olive oil 
Mascarpone Cheese

Butter 
Salt & Pepper
Garlic
1 cup Parmesan cheese

PUT IT ALL TOGETHER:

Cut fennel and leeks into bite size pieces and dice the garlic.

Cut the asparagus in half and Blanch then cool

Melt butter and olive oil in pot over medium heat and when hot add leeks, fennel and garlic. just sweat them do not let them get brown. When they are ready add the rice in the pot. stir for about 2 minutes and toast the rice a little.

add 2 cups of white wine and 1 cup of stock. Stir until it the liquid is absorbed and then add more stock and keep stirring

I usually add 2 cups of stock at a time. the trick is to wait until the rice absorbs the liquid then add more. Do not try to add all the liquid  at once. It will not come out the way you want. It should take you about 25 minutes on a medium heat NEVER STOP STIRING

half way through add 1 spoon of lemon zest and season to taste with salt and pepper.

Season the shrimps and scallops to taste and grill on the Barbi or sauté on the stove.

To finish add a 1/4 cup of Mascarpone, Asparagus, lemon juice from 1/2 lemon and Parmesan cheese. Turn off heat and let stand on the stove for 5-6 minutes before serving. Place a portion on the plate and garnish with the seafood and a sprig of something green.