An 8 Ounce Fish Fillet (Select A Firm Fish Such As Halibut, Swordfish, Or Salmon)

1 1/4 Pounds Of Shrimp (Peeled And Deveined)

Any Dry Spice Rub That You Like (Such As Emeril’s Essence)

Two Tablespoons Of Olive Oil

40 Ounces Of Seafood Or Chicken Stock (Kept Warm On The Stovetop)

1 1/2 Cups Of Arborio Rice

A Cup Of Frozen Green Peas

Four Bacon Strips

Two Tablespoons Of Chopped Shallot

Two Minced Garlic Cloves

1/2 Cup Of Dry White Wine (Select One That You Would Drink)

Two Tablespoons Of Chopped Fresh Italian Parsley

Two Tablespoons Of Chopped Fresh Basil

Two Tablespoons Of Chopped Fresh Chives

A Teaspoon Of Lemon Zest

1 1/2 Tablespoons Of Unsalted Butter

A Teaspoon Of Sea Salt

1/4 Teaspoon Of Fresh Ground Black Pepper

Place the shrimp on metal grilling skewers. Brush both the shrimp and the fish with a tablespoon of olive oil. Sprinkle the seafood with the dry rub. Refrigerate the seafood until you are ready to cook it.

Into a 12-14 inch shallow sauce pan, add the bacon strips and a tablespoon of olive oil. Cook on low heat until the bacon becomes crispy on both sides. Remove the bacon to a plate lined with a paper towel. Retain the pan bacon drippings. Once the bacon has cooled, cut it up into small pieces.

Into the pan drippings, add the shallot, the garlic, the sea salt, and the ground black pepper. Cook on medium heat while stirring frequently for two minutes. Add the white wine. Scrape the bottom of the pan with a wooden spoon to loosen the bacon bits that have accumulated. Cook the wine with the shallot and the garlic for four minutes. Add the rice. Stir the rice so that all of the grains get coated with the wine, the shallot, and the garlic. Add four ladles of the warm stock and begin to stir the rice mixture. When the rice absorbs the four ladles of the stock, add two more ladles of it. Continue to stir. When the rice absorbs the two ladles that were just added, add two more ladles of stock while stirring. Continue this process adding two ladles of stock at a time while continuing to stir for 25 minutes. Taste the rice after 25 minutes for doneness. The rice is cooked when it is al dente (tender but still firm to the bite) and the mixture is creamy. If the rice is cooked turn off the heat. If not, continue adding more stock (a ladle at a time) while stirring until the rice is al dente and the mixture is creamy. Taste and add more sea salt and/or black pepper, if desired.

Grill the seafood on a hot gas or charcoal grill for about six minutes on each side. The shrimp will turn pink once they are cooked and the fish should be firm to the touch.

To finish the dish, add the peas to the cooked risotto and stir well. Add the butter and stir until the butter has melted into the risotto completely. Finally, add the bacon bits, the parsley, the basil, the chives, and the lemon zest and stir one more time.

Serve the seafood on top of the risotto family style. Garnish with lemon wedges.