Shrimp, Lobster, and Crab Risotto

I made this recipe to get rid of a ton of seafood in my fridge. They feed us real well on the plane to Las Vegas so we always take the leftovers and I was lucky enough to snag all the seafood. This recipe is just like my garlic shrimp risotto in September so if you want to make this, look it up there. The only difference between the two is that this used a lot of precooked seafood instead of raw shrimp. So instead of cooking the shrimp before the risotto, make the risotto first then stir in the seafood with the cheese at the last minute or two just to heat through. To make it pretty you can chopped green onion or chives like I did but it tastes just as delicious without the garnish.