Italian Shrimp and Scallop Risotto

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Garlic

  Raw

  3 cloves, minced or 9g

• Scallop

  Mollusks, mixed species, raw

  8 oz or 227g

• Shrimp

  Crustaceans, mixed species, raw

  8 oz or 227g

• Salt

  Table

  0.001 cup or 0.4g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Wine

  Alcoholic beverage, dessert, sweet

  4 fl oz or 118g

• Lemons

  Raw, without peel

  ½ fruit, small or 29g

• Parsley

  Raw

  100g

• Fish broth

  4 cup or 976g

• Butter

  Salted

  2 tbsp or 28g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Rice

  Long Grain & Wild, with Herb Seasoning - Wegmans

  12 oz or 342g

• Wine

  Alcoholic beverage, dessert, sweet

  4 fl oz or 118g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Heat 3 tablespoons olive oil in a skillet over a medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are pink, 3 to 5 minutes.
2. Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.
3. Pour fish stock into a saucepan over medium heat and bring to a simmer.
4. Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes. Make sure not to burn the shallot and reduce heat if skillet gets too hot.
5. Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.
6. Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking. Stir and finish cooking all together, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand for 2 minutes before serving.
7. Recipe by: tea (source: https://www.allrecipes.com/recipe/262799/italian-shrimp-and-scallop-risotto/)