Gather the ingredients.

Put the seafood stock in a medium saucepan and bring to a low simmer. Keep warm.

Melt 2 tablespoons of butter in a large saucepan or sauté pan over medium heat. Add the shallots and cook until soft, 4 to 5 minutes.

Add the rice and garlic to the pan and cook, stirring constantly, until the rice begins to toast and the garlic is fragrant, about 1 minute.

Add the wine and continue to cook, stirring frequently, until it is mostly absorbed.

Add about 1 cup of the seafood stock and continue to cook, stirring constantly, until it is nearly absorbed. Continue adding stock, about ½ cup or ladleful at a time, stirring constantly until each addition is nearly absorbed.

When the rice is al dente and creamy, add the lemon zest, if using, and season to taste with salt and pepper.

Add the scallops and shrimp to the rice mixture. Continue to cook, stirring frequently, until the seafood is cooked through.

Fold in the cooked mussels, Parmesan cheese, the remaining 1 tablespoon of butter, and the parsley. Continue to cook until hot.

Serve with a garnish of chives, if using, or more parsley, and extra Parmesan cheese, if desired.