Seafood Risotto

1: Heat chicken broth on the stove and keep simmering.

2: Heat a large skillet and add butter and onion. Cook until onion is translucent, about 5 minutes.

3: Stir in garlic and rice. Add wine and cook until absorbed by rice.

4: Add 1/2 cup of simmering broth, stirring frequently. Once broth is mostly absorbed by rice, continue adding broth 1/2 cup at a time and repeating the process until broth is gone and rice is cooked.

5: Stir in scallops and shrimp and allow to cook for 5 minutes, stirring occasionally. Season well with salt and pepper to taste.

6: Stir in parmesan, parsley, and heavy cream. Adjust seasonings and lemon zest to taste before serving.