- 2 1/2 C. water
- 2 8-oz. bottles clam juice
- 6 Tbs. olive oil
- 1 C. finely chopped shallots
- 1 1/2 C. arborio rice or medium-grain white rice
- 1/2 C. dry white wine
- 1 14 1/2 oz. can Italian-style stewed tomatoes
- 3/4 lb. uncooked shrimp, peeled, deveined, and coarsely chopped
- 3/4 lb. bay scallops
- 3 garlic cloves, minced
- 2 Tbs. finely chopped fresh Italian parsley
Combine 2 1/2 C. water and bottled clam juice in a medium saucepan. Bring to a simmer and keep warm over low heat.
Heat 3 Tbs. olive oil in a large heavy saucepan over medium heat. Add the shallots and sauté until light golden, about 4 minutes. Stir in the rice and sauté 2 minutes. Add wine and stir until liquid is absorbed, about 2 minutes. Add the stewed tomatoes and cook until most of the liquid is absorbed, about 3 minutes.
Add 1 C. clam juice mixture to rice and simmer until liquid is absorbed, stirring often. Continue cooking and adding clam juice 1/2 C. at a time, until rice is tender but still slightly firm in center and mixture is creamy. Simmer until liquid is absorbed after each addition, stirring often, for about 25 minute's total.
Heat the remaining 3 Tbs. olive oil in a large heavy skillet over medium-high heat. Add the shrimp, scallops and garlic and sauté until shrimp and scallops are opaque in center, about 4-5 minutes.
Stir the seafood into rice and cook 3 minutes longer. Risotto should be creamy and moist. Remove from heat. Season to taste with salt and pepper and stir in chopped parsley. Transfer to serving bowl and serve.