Seafood Risotto with Leek Broth and Asparagus Stems

Leek Broth:
2 tablespoons olive oil
1 shallot, finely sliced
1 large leek, washed and finely sliced up to light green part
1 cup white wine
6 cups home made clam broth, not bottled
1 bay leaf
4 sprigs parsley
4 black peppercorns
1/4 cup heavy cream
1 tablespoon finely chopped parsley
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh chervil

Risotto:
3 tablespoons olive oil
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 cups arborio rice
1 cup white wine
8 cups hot water, or clam broth
Salt and freshly ground pepper

Assembly:
2 lobster tails, roasted and split in half
8 shrimp, Sauteed
4 scallops, sauteed
12 mussels, steamed in wine with 3 sprigs parsley, 3 sprigs thyme, and 1 clove crushed garlic
1 pound asparagus, lightly oiled, seasoned and roasted until tender, cut into 2-inch pieces
Leek broth
1 tablespoon finely chopped parsley
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh chervil

Heat olive oil in a medium saucepan over medium heat. Add shallot and leek and cook until soft. Increase heat to high, add wine and cook until reduced. Add clam stock, bay leaf, parsley, and peppercorns and bring to a simmer, cook for 30 minutes. Hit with an immersion blender and strain into a clean pan. Bring to a simmer, add cream, cook for 1 minute, add fine herbs, and season with salt and pepper.

For the Risotto: Heat the oil in medium saucepan, add onion and garlic, and cook until soft. Stir in arborio rice to coat. Add wine and cook until reduced. Add broth 2 cups at a time and cook until al dente. Season with salt and pepper to taste. Pack into small ramekins and unmold onto a shallow bowl.

Divide seafood and asparagus among the bowls around the risotto. Ladle broth over and garnish with fine herbs.