In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Toast the Rice

Add the Arborio rice to the skillet and stir for 2-3 minutes until the rice is lightly toasted.

Deglaze with Wine

Pour in the white wine and cook, stirring constantly, until most of the liquid is absorbed.

Add Stock Gradually

Begin adding the warm stock one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Continue until the rice is creamy and al dente, about 18-20 minutes.

Incorporate Seafood

Once the rice is cooked, gently fold in the lobster, shrimp, and scallops. Cook for an additional 3-5 minutes until the seafood is heated through.

Finish the Risotto

Stir in the remaining tablespoon of butter, grated Parmesan cheese, and season with salt and pepper to taste. Mix in the chopped parsley.

Serve

Serve immediately while hot, garnished with extra Parmesan and parsley if desired.