Risotto de Frutti de Mare

Ingredients
300 grams (10 oz.) Arborio rice
3 cups fish stock
¼ cup diced onion
2 Tbsps olive oil
1 Tbsp garlic butter
¼ cup sherry
¼ cup tomato sauce
1.4 cup grated parmesan
1.4 cup cream
½ lb mussels
¼ lb scallops
¼ lb shrimp
¼ lb lobster meat
1 Tbsp chopped basil
Parmigiano cheese

Directions
Saute onion in olive oil until translucent, add rice to coat.  Gradually add warm fish stock, in 1/2 cup increments, until absorbed.  When just al dente, remove from heat.  Saute garlic butter until browned; add sherry, tomato sauce and cream, salt and pepper to taste, add mussels, scallops, shrimp and lobster, cover and simmer on low until mussels shells open and just cooked.  Stir seafood into rice; finish with basil and grated parmigiano cheese.