Local seafood, Carolina Gold risotto with fresh lemon-basil pesto

Makes four servings

Ingredients:

 * pound wild Georgia Shrimp peeled, deveined
 * pound north Carolina diver scallops
 * pound fresh local clams
 * 1/4 pound local grouper filet
 * 5 cups Shrimp stock
 * 3/4 cup dry white wine
 * 6 tablespoons (3/4 stick) butter
 * 1 teaspoons minced garlic
 * 1/4 teaspoon dried crushed red pepper
 * 3/4 cup finely chopped onion
 * Salt and pepper
 * 1 1/2 cups Anson mills Carolina gold rice* or medium-grain white rice
 * cup grated parmesan
 * cup fresh corn
 * pint fresh local small tomatoes, halved
 * Swiss chard or other seasonally available green, removed from stem,
coarsely chopped
 * 1 TBS fresh lemon basil pesto

Preparation

Carolina Gold rice cooking instructions:

Melt 4 tablespoons of butter in a heavy, large saucepan over medium heat. Add onion and remaining 1 teaspoon of garlic; sautee until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 2 cups of
broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until
liquid is absorbed before adding more, about 20 minutes. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.

Season rice to taste with salt, pepper and parmesan cheese.

Season shrimp, scallops, and grouper with salt and pepper; pan sear on medium high heat with 1 tablespoon of extra virgin olive oil. Sautee seafood until golden brown, about 1 minute, per side then remove seafood from the pan. Add remaining 1/2 cup of wine, add clams and garlic. Simmer until clams open.

In a separate pan, sautee corn, grape tomatoes, Swiss chard, with extra virgin olive oil until tender. Fold in cooked risotto, top with shrimp, scallops, grouper, and mussels. Finish dish with a squeezed lemon wedge
garnish with shaved carrots.