Steps

1. In a saucepan, heat the fish stock until simmering, then add the saffron threads to infuse.
2. In a separate pan, heat the olive oil and butter, then sauté the onion and garlic until translucent.
3. Add the arborio rice to the pan and toast for a few minutes until translucent around the edges.
4. Deglaze the pan with the white wine, then gradually add the saffron-infused fish stock, stirring constantly until the rice is cooked.
5. Stir in the mixed seafood and cook until they are just done, then add the parmesan cheese and season with salt and pepper.
6. Serve hot, garnished with a sprinkle of saffron threads and extra parmesan cheese.