Seafood Risotto with Leek Broth and Asparagus Stems

Ingredients

• 2 cups arborio rice 
• 1 pound asparagus cut into 2-inch pieces
• 1  bay leaf 
• 4  peppercorns black
• 6 cups home made clam broth 
• 8 cups clam broth hot
• 1 tablespoon chervil fresh finely chopped
• 1 tablespoon tarragon fresh finely chopped
• 2 cloves garlic finely chopped
• 0.3 cup heavy cream 
• 1 large leek light green washed and finely sliced up to part
• 4 servings leek broth 
• 2  lobster tail pieces split
• 12  mussels with 3 sprigs parsley, 3 sprigs thyme, and 1 clove crushed garlic steamed
• 2 tablespoons olive oil 
• 3 tablespoons olive oil 
• 1 small onion spanish finely chopped
• 1 tablespoon parsley finely chopped
• 4 sprigs parsley 
• 4 servings salt and pepper freshly ground
• 4  scallops 
• 1  shallots finely sliced
• 8  shrimp 
• 1 cup white wine 

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• ramekin
• immersion blender

Directions

1. Heat olive oil in a medium saucepan over medium heat.
2. Add shallot and leek and cook until soft. Increase heat to high, add wine and cook until reduced.
3. Add clam stock, bay leaf, parsley, and peppercorns and bring to a simmer, cook for 30 minutes. Hit with an immersion blender and strain into a clean pan. Bring to a simmer, add cream, cook for 1 minute, add fine herbs, and season with salt and pepper.
4. Heat the oil in medium saucepan, add onion and garlic, and cook until soft. Stir in arborio rice to coat.
5. Add wine and cook until reduced.
6. Add broth 2 cups at a time and cook until al dente. Season with salt and pepper to taste. Pack into small ramekins and unmold onto a shallow bowl.
7. Divide seafood and asparagus among the bowls around the risotto. Ladle broth over and garnish with fine herbs.