Seafood Risotto a la Julia

This is my favourite risotto recipe and is especially good food when you're sick as I still am, blechh. On the brighter side though the lady in the chemist gave me some secret under the counter stuff called 'Gees Linctus'. When I got it home and read the ingredients I found it contained morphine, marvellous!
This meal has a ton of flavour and is easy to eat, one bowl, one fork, you're done.
Once you have mastered the preparation of risotto the rest is down to the quality of the ingredients. This particular recipe easily serves four people but is on the expensive side as far as risottos go.

2 cups of Arborio rice
2 tablespoons of oil
1 large onion diced
5 cups of warm stock
400g/14OZ seafood (in this case a dozen scallops, a dozen large tiger prawns and terakihi)
Chopped parsley
1/2 cup of fresh parmigiano reggiano grated
Salt & pepper
1/2 cup of white wine (Five Flax Sauvignon Blanc tonight as that's what we're drinking)
1 cup of light evaporated milk

We used 3 cups of snapper fish stock bought from Sea Treasure Seafoods Ltd in Mahana Rd, Hamilton where we also bought the seafood for the risotto and 2 cups of vegetable stock bought from the supermarket.
Heat liquid stock in a pot on the oven next to your risotto pan as it needs to be hot when going into the risotto.
Heat risotto pan to medium, add oil and diced onion. Cook the diced onion in the oil for 2 mins.
Add rice and cook for 2 mins stirring all the time
Add wine and cook, stirring till wine is absorbed
Add hot stock 1 cup at a time, stirring continuously until all of the liquid is absorbed before adding the next cup (usually about 5 minutes).
Continue to cook as above until the rice is cooked and tender (about 30 minutes)
Heat the evaporated milk if you are using it
Add parmesan, parsley and seafood.Mix and continue to cook making sure that you do not break up the seafood, add evaporated milk and salt & pepper till you have the consistency and taste you require.
Risotto should be loose and creamy, not liquid or solid.
Serve in bowls with plenty of fresh ground black pepper and garnish with parsley. Perfect.