This weekend I went to Tiffany's family Easter dinner. I decided that even though most of the food was home style cooking to stay true to my cooking style and make a seafood risotto. Here's the recipe:

Ingredients:
1 1/2 cups arborio rice
1 lb shrimp, peeled and deviened chopped up
1 lb crab claw (you can use any kind, claw was on sale though)
1 onion
1 red pepper
1 container Swanson chicken stock (fresh stock, or even a seafood stock would be better but for time store bought will be fine)
Parmesan cheese
butter
salt
pepper
Old Bay

1. Toast arborio rice in skillet until it gets a lightly toasted color, in another pan lightly caramelize onion and red pepper in a small amount of butter.

2. Add toasted arborio rice to onion and pepper mixture, then add a cup of stock and shrimp to the rice, add a little bit of Old Bay and salt. Keep stirring.

3. After most of the water is soaked up by the rice add the crab meat and more stock, and a little bit of old bay, salt and pepper. Continue stirring.

4. continue adding small amounts of water as the water gets soaked into the rice, until the rice is tender.

5. When the rice is tender and you no longer need to add water or stock to cook it add 3 T of butter and 4 oz of Parmesan cheese. Season with salt, pepper, and old bay to taste.