Recipe courtesy of Michele Urvater
Save Recipe Print
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Set clam juice and broth in a saucepan and have it at a bare simmer before you begin. Heat olive oil in a wide saucepan and cook the onions for 5 minutes or until lightly golden. Add the rice and stir, continuously for a couple of minutes to lightly toast it. Add the wine and cook gently until almost entirely evaporated.

Add 1/2 cup of the boiling water and stock and simmer the rice, stirring constantly, until all the liquid is absorbed. Add 1/2 cup more of simmering liquid and stir the rice until it has again absorbed the liquid. Continue in this fashion, adding a cup of liquid after 1 1/2 cups are in. When rice is half way done (after about 15 minutes) cook the seafood.

In another skillet heat the remaining 2 tablespoons olive oil and saute the shrimp and scallops for a minute or until almost entirely cooked. Transfer the seafood to the rice and continue to finish cooking the rice until entirely tender (should take about 30 to 35 minutes in all). When done, the rice is just tender, has absorbed the liquid (you may not need it all). Add the butter, season to taste with salt and pepper and dish out. Serve immediately or the rice will continue to cook and turn to mush. Garnish with tomatoes and parsley.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Asparagus Main Course Soup

Recipe courtesy of Michele Urvater

Seafood Risotto

Seafood Risotto

Japanese Seafood Risotto

Recipe courtesy of Kelsey Nixon

Black Swan Seafood Risotto

Recipe courtesy of Black Swan

Tex-Mex Style Main Course Chicken Soup

Recipe courtesy of Michele Urvater

Seafood Risotto with Leek Broth and Asparagus Stems

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword