Risotto alla Pescatora

4 ounces butter, divided2 ounces extra virgin olive oil, divided1 small onion, diced2 cups arborio rice1 cup white wine, divided2 cups fish broth, divided1 clove garlic, chopped4 Boston calamari ( 1/2 pound total) cut in rings1 dozen Manila clams1 dozen Prince Edward mussels4 large Gulf shrimp4 large scallops ( 1/4 pound) 1/4 teaspoon slat 1/4 teaspoon pepper1 ounce parsleyMelt 3 ounces of the butter with 1 ounce of the olive oil in skillet. When hot add onion and sauté until it is light golden brown. Add rice with 1/2 cup of the wine and 1 1/2 cups of the fish broth. Simmer slowly, stirring constantly, for 15 minutes.In a second sauté pan add remaining olive oil and cook garlic on low until it is light golden brown. Add the calamari, clams, mussels, shrimp and scallops. Add remaining 1/2 cup wine, salt, pepper and parsley.Combine rice mixture and fish mixture in skillet over low heat. Add remaining 1/2 cup fish broth and 1 ounce butter. Stir constantly until sauce is creamy. Remove from heat. Let sit 2 to 3 minutes.Serves four.Chef Allessandro Forti, Alberto's, Carol Stream