Scallop and Shrimp Risotto

By avpeters

Ingredients

• • 8 cups chicken broth
• • 1 lb medium shrimp, peeled and deveined, shells reserved
• • 12 large sea scallops
• • 3 tablespoons DeLallo Extra Virgin Olive Oil
• • 2 large shallots, finely chopped
• • 2 cups DeLallo Risotto Arborio Rice
• • 1/2 cup dry white wine
• • 1 large garlic clove, smashed
• • 2 tablespoons unsalted butter, cut in 2 pieces
• • 1/4 cup fresh flat leaf parsley, chopped
• • coarse salt and freshly ground black pepper
• Parmesan cheese
• Lemon juice
• A little cream

Preparation

Step 1

Rinse the shrimp shells well under cold running water. Heat the broth and reserved shrimp shells in a large saucepan over medium-high heat. Cover and simmer for 15 minutes. Using a slotted spoon, remove and discard the shrimp shells, and keep the broth at a simmer over medium-low heat.
Heat 2 tablespoons of the oil in a heavy-bottomed saucepan over medium heat. Add shallots, and cook until translucent, about 4 minutes. Add the rice, and cook, stirring, until the rice is coated in the oil and the kernels are translucent, about 3 minutes.
Add the tomatoes and wine to the rice. Cook, stirring, until the wine has completely absorbed. Using a ladle, add 3/4 cup of hot broth to the rice. Use a wooden spoon to stir rice constantly. When the rice has absorbed most but not all of the liquid, and the mixture is just thick enough to leave a clear wake behind the spoon when stirring, add another 3/4 cup broth. Continue adding broth in this manner, stirring constantly, until all the broth has been used, the kernels are al dente in the center, and they are suspended in a liquid that resembles heavy cream - about 18 minutes.
Meanwhile, about 10 minutes after the risotto has started cooking, prepare the shrimp and scallops: In a large skillet, heat the remaining tablespoon of oil. Add garlic clove and cook until lightly browned. Remove garlic with a slotted spoon, and add the shrimp and the scallops. Cook until the shrimp are pink and the scallops are lightly browned on both sides, about 4 minutes. Transfer the scallops to a plate and cover with foil.
Pour the remaining contents of the skillet (flavorful oil included) into the risotto, and mix well. Stir in the butter pieces and parsley, and mix until the butter has melted. Remove from heat and season with salt and pepper. Serve immediately, garnished with the parsley.