Melt 2 tablespoons of butter in a large pot over medium-high heat, then add the finely chopped onion and sauté until translucent, about 2 minutes.

Add 4 pressed or minced garlic cloves to the pot, stir for about 30 seconds, then mix in 1 pound of Arborio rice and toast for 1-2 minutes.

Pour in 1 ½ cups of dry white wine, stirring continuously until most liquid is absorbed, about 2-3 minutes.

Gradually add 5 cups of warm stock to the rice, ½ cup at a time, stirring constantly until absorbed; this takes about 15-20 minutes.

Once the rice is al dente, stir in the zest of 1 lemon and season with salt and pepper, then gently fold in shrimp and scallops.

Cook until seafood is opaque, about 2-8 minutes, then mix in ¾ cup of grated Parmesan and ⅓ cup of parsley before serving.