recipes: seafood risotto & crab stock

after cooking up a bunch of crab (one of the perks of living in PNW), i took advantage of the giant bowl of crab shells and took my first spin at making crab stock. i thought it would be as easy as chicken stock - throw some bones in, add some veggies, but it was like a full recipe in and of itself. it only seemed like the right thing to do to make a baller seafood risotto with all the delish broth we had. 

i pulled the stock recipe from Simply Recipes, and the risotto recipe from Epicurious.

ingredients list - seafood risotto: 
- 4-5 cups seafood stock (recipe below)
- 1/3  cup olive oil
- 3 tbsp unsalted butter
- 1 small onion, minced (1/2 cup)
- 1 & 1/3 cups arborrio rice
- 1/2 cup dry white wine (i used Savignon Blanc)
- 8-10 mussels, scrubbed and debearded 
- 6 medium sea scallops
- 1/2 cup peeled, crushed, and seeded plum tomatoes
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 tsp chopped garlic
- 1 tbsp brandy
- 1 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- salt & fresh group pepper