Tomato Basil Risotto with Clams/Mussels

1. Heat 2-3 tbsp olive oil in a large pan over medium heat. Add shallot, garlic, pepper flakes, and tomato. Season all over with salt. Cook until softened and tender or until tomatoes burst, about 3-4 minutes.
2. Transfer everything to a blender along with basil leaves. Blend until smooth and creamy. Set aside.
3. Add risotto to the same pan, season with a pinch of salt, and toast for 30 seconds (keep pan moving to prevent burning). Add 1/2 cup white wine and simmer for 30 seconds. Add hot stock to the pan 3/4 cup at a time, stirring after each addition. Allow the risotto to absorb 2/3 of the stock before each addition.
4. Continue until soft and creamy, about 20 minutes. Note, the stock will absorb in about 2 minutes or so after each addition.
5. Remove risotto from the heat and add about 1 cup of tomato purée, butter, parmesan cheese, and zest from half a lemon. Stir/toss to mix. Risotto should be thickened and creamy. Add more tomato purée to taste and a pinch of salt if needed.
6. For the mussels/clams: when risotto has 5 minutes remaining, add juice from half a lemon and 3/4 cup of white wine to a lidded pan. Cover and bring to a simmer. Mussels/clams are done when the shells fully open (about 5 minutes).
7. Plate each serving of risotto topped with mussels/clams. Drizzle with olive oil, a pinch of chopped basil, and additional lemon zest.