Heather Schmitt-Gonzalez

Directions

1. 1
   Put broth in a medium saucepan and bring to simmer; reduce heat and keep warm over low heat.
2. 2
   Heat oil in heavy large saucepan over medium heat.
3. 3
   Add onions saute and until they start to turn golden, about 4 minutes.
4. 4
   Add the rice and saute for another 2 minutes.
5. 5
   Add garlic and saute for another 30 seconds.
6. 6
   Add Pernod and stir until liquid is absorbed, 1-2 minutes.
7. 7
   Add 1 cup of the warm broth to rice. Simmer until liquid is absorbed, stirring often. Continue adding broth, a 1/2 cup at a time, until rice is tender but still slightly firm in center and and mixture is creamy, simmering until liquid is absorbed before each addition and stirring often, about 25 minutes. You may have a little broth left over, but not much.
8. 8
   Add a couple pinches of salt and white pepper and the shrimp and fish, put a lid on the pot and let cook 3 minutes or until they are opaque in center. In the meantime, steam the mussels in until they open.
9. 9
   Mix mussels into rice.
10. 10
    Remove risotto from heat and stir in tarragon and parsley. Taste and adjust seasoning with salt and white pepper, as needed.
11. 11
    Serve with lemon wedges, if you wish.