Method

Combine water and bottled clam juice in a medium saucepan. Bring to a simmer, cover partially, and keep warm over lowest heat.  This is the liquid for the risotto and it should always be warm.  Always!

Heat 3 tablespoons olive oil in a large heavy-bottomed saucepan over medium heat.  Stir in shallots and saute until light golden, but not browned, about 4 minutes, stirring and watching carefully.  This is known as the soffritto.

Stir in rice and saute 2 minutes to toast the grains. Stir to be sure every last grain is toasted.  Add wine and cook, stirring, until liquid is absorbed, about 2 minutes. Add the stewed tomatoes and cook, continuing to stir, until most of the liquid is absorbed, about 3 minutes.

Add 1 cup clam juice mixture to rice and simmer until liquid is absorbed, stirring of course. Continue cooking and adding clam juice  one ladleful at a time, or enough to see that the rice is always just covered by liquid. Stir constantly, and add more stock only when each ladleful of liquid the liquid has been absorbed.  The rice should be tender but still slightly firm in center and mixture is creamy.  Total cooking time will be about 18 to 22 minutes.

Heat remaining 3 tablespoons olive oil in a large heavy skillet over medium-high heat.  Stir in shrimp, scallops and garlic and saute until shrimp and scallops are opaque in center, about 4-5 minutes. Do not overcook or the seafood will become rubbery.  Stir the seafood into rice and cook 3 minutes longer.

Season to taste with salt and pepper and stir in parsley. Transfer to serving bowl and serve.

Serves: 4

 

Contributor: pat ciesla

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