Seafood risotto with king crab, shrimp and mussels

A very delicious seafood risotto for all the wonderful dinners of spring. The garlic oil adds a nice kick without causing discomfort in the stomach!

Ingredients for 4 servings

Instructions

blue mussels 1 kg
spring onions 4

(green part)
wild garlic oil 1 tbsp
butter
dry white wine 350 ml
lobster stock 2 tbsp

(cube)
water 500 ml
shrimp with shell 500 g
king crab 2
fennel 1

(Save the dill for garnishing)
risotto rice 210 g

(arborio)
grated parmesan 85 g
black pepper

Instructions

Scrub the mussels and discard any that are broken.
Finely chop 2 spring onions. Sauté the spring onions in butter and garlic oil. Pour in 200ml white wine, lobster stock and water, and let it come to a boil. Add the mussels and let them cook for about 5 minutes.
Pick up the mussels with a slotted spoon and strain the mussel broth, save it for the risotto. Discard any mussels that have not opened. Remove half of the mussels from their shells and leave the rest in their shells.
Peel the shrimp and carefully cut open the king crab legs, remove the meat, and divide it into smaller pieces. Store the seafood in the fridge until serving.
Finely chop 2 spring onions. Trim and cut the fennel into smaller pieces. Sauté the spring onions and fennel in butter in a thick-bottomed saucepan over low heat without letting it brown.
Add the rice, increase the heat and let it fry for another minute until the rice is well mixed with the onion, and fennel and feels dry.
Pour in 150ml of wine and a quarter of the mussel broth. Let the broth simmer while stirring. Continue to dilute with the remaining mussel broth. Stir often and lower the heat. The risotto should be loose, with a core in the rice that gives a certain chewy resistance, it takes about 20 minutes.
Remove the saucepan from the heat and stir in the parmesan cheese. Fold in shrimp, mussels, and king crab meat into the risotto.
Garnish the risotto with the mussels in their shells, a few shrimp, the fine pieces of king crab, and the dill from the fennel. Grind some black pepper over it before serving.