Greek Seafood Risotto

Instructions

1. Prepare the seafood
   Clean and devein the shrimp, slice the calamari into rings, and clean the mussels by removing the beards and discarding any open shells that don't close when tapped. Set aside.
2. Sauté the aromatics
   In a large, heavy-bottomed pan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Toast the rice
   Add the arborio rice to the pan and stir to coat with oil. Toast the rice for 1-2 minutes until the edges become translucent but the center remains white.
4. Add the wine
   Pour in the white wine and stir constantly until the liquid is almost completely absorbed, about 2 minutes.
5. Cook the risotto
   Begin adding the hot stock one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding more. This process should take about 18-20 minutes. The rice should be creamy but still have a slight bite to it.
6. Add the seafood
   When the rice is almost done (about 15 minutes into the cooking process), add the seafood to the risotto. Stir gently and continue cooking until the shrimp turn pink, the calamari is tender, and the mussels open, about 3-5 minutes. Discard any mussels that don't open.
7. Finish the risotto
   Remove from heat and stir in the lemon zest, lemon juice, crumbled feta, chopped dill, parsley, and dried oregano. Cover and let rest for 2 minutes to allow the flavors to meld together.
8. Serve
   Divide the risotto among four warm plates. Garnish with additional herbs and a drizzle of olive oil if desired. Serve immediately with lemon wedges on the side.