1. Melt 30 mL (2 tbsp.) of butter in a large saucepan over medium heat.
2. Add the leeks and garlic and fry, stirring, for 5 minutes.
3. Add rice and cook for 2 minutes, stirring to coat grains with butter. Season with salt.
4. Pour in white wine and reduce until dry. Add lemon zest. 
5. Add hot broth one ladleful at a time, stirring constantly for 15 to 20 minutes over medium-high heat.
6. About 5 minutes before risotto's ready, melt the rest of butter over high heat in a large skillet.
7. Pat seafood dry, season, and sear quickly until coloured and still tender inside (2 minutes maximum for scallops; remove shrimp from heat as soon as they turn pink). Set aside.
8. Check whether the rice is done. Add broth as needed.
9. The risotto's texture should be creamy and not too dry.
10. Remove from heat and add the spinach, Parmesan, and mascarpone (if using).
11. Mix well. Taste and adjust seasoning as needed.
12. Serve in two warmed, deep bowls.
13. Place seafood over risotto and add enjoy immediately.

NOTE

Mascarpone adds a festive touch to Valentine's Day and extremely creamy texture to risotto.

TIP

It's also possible to mix shrimp and scallops (half the amount indicated for each) for a delicious combination.

NO WASTE

Add a bit of icing sugar or maple syrup to leftover mascarpone to use as a dessert topping.