Step 1: Warm the Broth
In a medium saucepan, heat the broth over low heat. Keep it warm while cooking the risotto—this helps the rice absorb liquid evenly.

Step 2: Sear the Steak
Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Season the steak with salt and pepper, then sear for about 2–3 minutes per side until browned. Remove from the pan and set aside.

Step 3: Cook the Seafood
In the same skillet, add 1 tbsp of butter. Cook the shrimp for 2 minutes per side, then remove. Add the scallops and sear for 2 minutes per side until golden brown. Drizzle with lemon juice, then set aside.

Step 4: Start the Risotto
In a separate large skillet, heat 2 tbsp of olive oil and 1 tbsp of butter over medium heat. Sauté the chopped onion until soft, then add the minced garlic and cook for another minute.

Step 5: Cook the Rice
Add the Arborio rice to the pan, stirring continuously for 2 minutes until lightly toasted. Begin adding the warm broth, ½ cup at a time, stirring constantly until absorbed before adding more. Continue this process for about 20 minutes or until the rice is creamy and tender.

Step 6: Add Cheese & Seasoning
Once the risotto is done, stir in the Parmesan cheese, white pepper, and salt to taste. Remove from heat.

Step 7: Assemble & Serve
Fold the cooked steak, shrimp, and scallops into the risotto. Drizzle with extra lemon juice and a sprinkle of Parmesan if desired. Serve immediately and enjoy!