I love Asiago cheese because it is has a taste very similar to Parmigiano - Reggiano, but it costs much less.
- Start by putting the broth into a small saucepan over medium heat to get it hot.
- Heat a small Dutch oven over medium high heat. Add the butter, then the shallots, then stir to cook for a couple of minutes. Add the Carnaroli rice and cook an additional two more minutes.
- Add the wine, allowing the rice to absorb it well.
- Add a half cup of the hot broth to the rice. Stir until the broth is all absorbed, then continue to add a half cup of broth while stirring and stirring. This will take about 20 minutes.
- Before you add the last half cup of broth, add the shrimp and scallops.
- Add the last amount of broth, while continuing to stir everything in the pot.
- Once the shrimp and scallops look done, add the Asiago.
- Cook the mussels separately beforehand, then add those last.
- Making it as thick or thin as you'd like, feel free to add more broth or water to the consistency you prefer.