Instructions:

1. Heat olive oil in a large pan, sauté the onion and garlic until softened.
2. Add the Arborio rice and stir to coat in the oil. Cook for 2-3 minutes until slightly translucent.
3. Pour in the white wine and allow it to evaporate.
4. Gradually add the fish stock, one ladle at a time, stirring constantly until absorbed.
5. In a separate pan, cook the mixed seafood until tender. Add it to the risotto during the final minutes of cooking.
6. Finish with parsley, lemon juice, and seasoning. Serve immediately for a warm, flavorful taste of the Adriatic.