Seafood Risotto

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2 tablespoons extra virgin olive oil

1/2 cup finely chopped onion

1 teaspoon minced garlic

2 cups Arborio or Carnaroli rice

1/2 cup white wine

3 cups warm chicken stock or broth, divided

1 (6-ounce) fresh lobster tail, diced

4 ounces fresh rock shrimp or other small shrimp, peeled and deveined

1/4 cup yellow corn kernels

1/4 cup sliced leeks

2 tablespoons mixed chopped herbs (chervil, tarragon, chives)

3 tablespoons diced tomato

2 tablespoons unsalted butter

Kosher salt

Freshly ground white pepper

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