In a heavy bottom sauce pan heat up 3 tablespoons of butter and 1 tablespoon of extra virgin olive oil. Add the minced onion or leek with a pinch of sea salt and sweat it on low heat for about 10 minutes until translucent.
Stir in your risotto rice and allow it to toast for a few minutes until no longer opaque.
Add the wine to the pan and stir until almost all is absorbed, but DO NOT let the rice dry out completely.
Continue by adding the saffron infused stock a ladle at the time, waiting for the rice to absorb it before adding more. Make sure to maintain a constant ripple and NEVER ALLOW the RICE to DRY OUT.
Continue cooking for about 20 minutes or until the rice grains are tender but have a little bite, Al Dente. Remove from the heat while it has the consistency of thick cream and stir in 1 tablespoon of butter for a silky finish .
About 10 minutes before your risotto is done start cooking the seafood.
Heat up a stainless steel skillet with 3 tablespoons of extra virgin olive oil over medium low flame.
Pat dry the shrimp with paper towels and drizzle it with a lug of extra virgin olive oil. Season with a pinch of sea salt, red pepper flakes and black pepper. Mix together with the grated garlic then add it to the hot skillet.Toss it around a couple of times and only cook it for a minute or two until it curls up and turns pink. Transfer to a bowl and drizzle with a little freshly squeezed lemon juice.
Add the tomatoes to the pan you cooked the shrimp in together with a pinch of sea salt. Hit it with the 1/4 cup of the white wine.
Using a silicone spatula make sure to scrape up all the bits from the bottom of the pan. Cook for a couple of minutes until the tomatoes burst and start releasing their juices to form a nice sauce with the wine.
Add the cooked shrimp with the juices back to the pan together with the crab meat and 3 tbs of the minced parsley. Gently toss to coat and drizzle with a little more lemon juice and olive oil. Adjust seasoning to taste and set aside.
In a different skillet heat up the remaining 2 tbs of extra virgin olive oil over medium flame and add your clams and mussels. Hit it with a splash of stock or wine and cover with a lid. Cook until they open, about 3-5 minutes and discard all the unopened ones.
Divide your risotto between 4 plates and top each with 5 shrimps, 4 clams, 3 mussels and 2 pieces of the crab meat.
Drizzle the entire plate with a spoon full of the tomato and wine sauce from the shrimp and crab.
Serve the seafood risotto with a drizzle of extra virgin olive oil over the top and some chopped parsley.