Seafood Risotto: The Timing Problem

- **The seafood:** Sautéed separately — shrimp, scallops, or clams in olive oil and garlic for 2–3 minutes, removed from heat while still slightly under. - **The seafood stock:** Made from the shells and heads of the seafood — used as the liquid for the risotto. The seafood flavour must come from the stock, not from the seafood cooking in the risotto. - **The timing:** The seafood is added to the nearly finished risotto in the last 2–3 minutes of cooking — it finishes in the risotto's heat rather than over-cooking during the mantecatura. - **No Parmigiano:** Hazan's absolute rule — fish and cheese do not share a plate in Italian cooking. The mantecatura uses only butter, no Parmigiano. [VERIFY] Hazan's position on cheese in seafood risotto.