Step 1: Prepare the Seafood

1. Pat the shrimp and scallops dry with a paper towel. Season them with salt, pepper, and a splash of lemon juice.
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the scallops and sear for about 2 minutes per side until golden brown. Remove and set aside.
3. In the same pan, add the shrimp and cook for 2 minutes per side until pink and opaque. Set aside with the scallops.
4. In a separate pot, bring the seafood broth to a gentle simmer. Add the mussels and cover. Steam for 5 minutes or until the shells open. Remove them from the broth and set aside. Discard any unopened mussels.

Step 2: Sauté the Aromatics

1. In a large pan or Dutch oven, heat the olive oil and butter over medium heat.
2. Add the chopped onion and cook until soft and translucent, about 3 minutes.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Toast the Rice

1. Add the Arborio rice to the pan and stir well, coating it in the butter and oil.
2. Cook for 2 minutes, stirring frequently, until the edges of the grains turn slightly translucent.

Step 4: Deglaze with Grape Juice

1. Pour in the dry white grape juice and stir continuously until the liquid is almost fully absorbed.

Step 5: Cook the Risotto

1. Begin adding the warm seafood broth one ladle at a time, stirring constantly.
2. Allow the rice to absorb most of the liquid before adding more broth.
3. Continue this process for about 20 minutes, stirring frequently to release the starches.

Step 6: Finish the Risotto

1. Once the rice is tender with a slight bite (al dente), stir in the grated Parmesan cheese and a tablespoon of lemon juice.
2. Season with additional salt, black pepper, and red pepper flakes if desired.

Step 7: Assemble and Serve

1. Gently fold the cooked shrimp, scallops, and mussels into the risotto.
2. Garnish with chopped parsley and an extra sprinkle of Parmesan.
3. Serve immediately while hot, enjoying the creamy texture and fresh seafood flavors.